Eggless Bread
This easy Eggless Bread Recipe makes the softest homemade sandwich bread with simple pantry ingredients and no eggs required. Perfect for egg allergies, vegan adaptations, or when you've simply run out of eggs, this fluffy homemade bread has a tender crumb, golden crust, and incredible bakery-style texture. Whether you're making toast, sandwiches, garlic bread, or serving it alongside your favorite soups and pasta dishes, this foolproof homemade bread recipe is one you'll bake again and again.
Ingredients
For The Bread
- 3½ cups bread flour
- 2¼ tsp active dry yeast 1 packet
- 1 cup whole milk warm (105-110℉)
- 2 tsp granulated sugar
- 1 tsp salt
- 3 tbsp unsalted butter softened
Optional For Brushing
- 1 tbsp melted butter
Instructions
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and allow the mixture to sit for 5 to 10 minutes until foamy.
- Add the softened butter and salt. Gradually mix in the bread flour until a soft dough forms.
- Knead by hand for 8 to 10 minutes or with a stand mixer for about 6 to 8 minutes until smooth and elastic.
- Place the dough into a lightly greased bowl, cover, and allow it to rise for about 1 to 1½ hours, or until doubled.
- Punch down the dough and shape it into a loaf. Place into a greased 9x5-inch loaf pan.
- Cover and allow the dough to rise again for 30 to 45 minutes until it rises just above the rim of the pan.
- Preheat the oven to 350°F.
- Bake for 30 to 35 minutes until golden brown and the internal temperature reaches 190-200°F.Remove from the loaf pan immediately.
- Brush the top with melted butter if desired. Cool completely on a wire rack before slicing.
- See recipe notes below.
Notes
Recipe Tips
- Weigh your flour if possible for the most accurate results.
- Don't add too much extra flour during kneading.
- Allow the dough to fully double during the first rise.
- Every kitchen is different, so rising times may vary.
- Let the bread cool before slicing for the softest crumb.
- Freeze individual slices for quick breakfasts and lunches.
- Store in an airtight container to maintain freshness.
- For an extra-soft crust, brush the loaf with melted butter immediately after baking.
- Bread flour produces the softest texture, but all-purpose flour works well if needed.
- Whole milk creates a richer loaf, though low-fat milk or plant-based milk may also be used.
- Always check the expiration date on your yeast before baking.
- If your home is cool, place the dough inside an oven with only the oven light turned on to encourage rising.
- Bread is fully baked when it sounds hollow when tapped and reaches an internal temperature between 190°F and 200°F.
- Slice with a serrated bread knife once the loaf has completely cooled for the cleanest slices.
Nutritional Information
Per Slice (Approximate)- Calories: 165
- Carbohydrates: 30g
- Protein: 5g
- Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 8mg
- Sodium: 205mg
- Potassium: 78mg
- Fiber: 1g
- Sugar: 2g
- Calcium: 35mg
- Iron: 2mg