Need a good loaf of sandwich bread but don’t have all day to wait on it? Try this delicious yeast bread with no eggs needed recipe! In about 2 hours, you’ll have two loaves of bread. Alternatively, you can use half the dough for bread and the other half for buns or cinnamon rolls. Read on for all those recipes!
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Why no eggs?
Earlier this year, I was thrilled that it was time for my yard birds to be laying lots of farm fresh eggs again. It was springtime after all!
However, for some reason my birds just were not laying as much as I had anticipated for the warmer weather.
My original yeast bread recipe calls for eggs. I do believe the eggs add a lovely fluffiness to the rise of the bread which is nice. But I didn’t have eggs! And I’m not a fan of store bought ones anymore now that I’m farm-fresh-spoiled.
SANDWICH BREAD WITH YEAST AND EGGS RECIPE, makes two loaves
One day I chose not to use the eggs at all to just see what would happen. Turns out, the bread is just as amazing as the recipe with eggs! I haven’t put eggs in that sandwich bread recipe all summer long neither.
The sandwich bread with no eggs is just as flavorful as my original recipe with the eggs. So, moral of the story is you can make this recipe with eggs or not and still have incredible sandwich bread that isn’t dense or dry!
Here’s what you need to do it:
The Yeast Bread with No Eggs Ingredients
- 400g warm milk
- 3 tsp instant yeast
- 3 tbsp organic raw cane sugar
- 5 tbsp melted butter plus 1 more tbsp for bread tops and 2 tbsp more for greasing bowl and pans
- 750g flour
- 2 1/2 tsp Redmond’s real salt
- 1 tbsp avocado oil or olive oil (optional for greasing bowl)
The Materials
- standing mixer (makes bread making so much easier!)
- 8 quart bowl or larger
- two loaf pans- 5″x9″ similar to these
The Method
You will need a standing mixer for this recipe with a dough hook! There is a knead time in this recipe that you will not want to do by hand. Trust me here.
Begin with adding milk, yeast, sugar, and melted butter to create a yeast mixture in the standing mixer’s bowl.
Then weigh out flour and add it to the yeast mixture in the bowl, making sure to add the salt to the standing mixer bowl last.
Knead the dough for 18 minutes on low in your standing mixer. Set a timer because this step is very important to the success of your dough.
While the mixer is kneading, use butter or an oil like avocado or olive to lightly grease the bottom and sides of a bowl. Additionally, you could use butter to grease the bowl if you’d like.
You’ll want at least an 8 quart bowl because this dough rises high.
After kneading the yeast bread with no eggs…
When the timer goes off, transfer the sticky dough to the greased bowl. Cover the bowl with a towel or plastic wrap and let it rise for at least 30 minutes, no more than 1 hour.
If you use plastic wrap, let is lie loosely on the bowl’s top. This dough will rise pretty high! Give her some room to grow.
Shaping and Baking
Start by using 1 tbsp of butter to grease your two loaf pans.
Then remove risen dough from the greased bowl and break into two dough balls.
Taking one dough ball at a time, stretch and roll dough into a small log that will fit nicely into your loaf pan. Then repeat for the second dough ball.
Cover loaves with a damp tea towel or loose plastic wrap and let rise for 30 minutes.
Now, preheat oven to 350 degrees.
When oven is heated, remove tea towel or plastic wrap from loaves and place pans in the oven.
Bake at 350 degrees for about 30 minutes. Set a timer at the 20 minute mark to check for browning of loaf tops.
Once loaves are done, the tops will be a rich medium brown color. Brush on melted butter to the tops of the loaves and allow them to cool down about 15-20 minutes before slicing. This will ensure the inside doesn’t become gummy when slicing through hot bread.
Note: brushing butter on the top is optional but the more animal fats, the better, in my opinion!
What else can I do with this yeast bread with no eggs recipe?
A LOT!
This recipe is so versatile!
Half the recipe for one loaf or keep it as is and make one loaf and some cinnamon rolls. Or make one loaf with hamburger and/or hot dog buns! Garlic bread or knots are always an option too!
Check out those recipes here:
Cinnamon Rolls with Cream Cheese Frosting
Hamburger and/or Hot Dog Buns (and a fantastic burger seasoning!)
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Yeast Bread with No Eggs Sandwich Bread
Equipment
- standing mixer
- 8 quart bowl or larger
- 2 loaf pans
Ingredients
- 400 g warm milk
- 3 tsp instant yeast
- 3 tbsp organic raw cane sugar
- 5 tbsp melted butter
- 1 tbsp melted butter for bread tops
- 2 tbsp butter for greasing loaf pans optional
- 750 g all-purpose flour
- 2 1/2 tsp salt
- 1 tbsp avocado or olive oil optional for greasing bowl
Instructions
- Begin with adding milk, yeast, sugar, and melted butter to create a yeast mixture in the standing mixer’s bowl.
- Then weigh out flour and add it to the yeast mixture in the bowl, making sure to add the salt to the standing mixer bowl last.
- Knead the dough for 18 minutes on low in your standing mixer. Set a timer because this step is very important to the success of your dough.
- While the mixer is kneading, use butter or an oil like avocado or olive to lightly grease the bottom and sides of an 8 quart bowl.
- When the timer goes off, transfer the sticky dough to the greased bowl. Cover the bowl with a towel or plastic wrap and let it rise for at least 30 minutes, no more than 1 hour. If you use plastic wrap, let is lie loosely on the bowl’s top. This dough will rise pretty high!
- Use 1 tbsp of butter to grease your two loaf pans.
- Then remove risen dough from the greased bowl and break into two dough balls.
- Taking one dough ball at a time, stretch and roll dough into a small log that will fit nicely into your loaf pan. Then repeat for the second dough ball.
- Cover loaves with a damp tea towel or loose plastic wrap and let rise for 30 minutes.
- Preheat oven to 350 degrees.
- Next, remove tea towel or plastic wrap from loaves and place pans in the oven. Bake at 350 degrees for about 30 minutes. Set a timer at the 20 minute mark to check for browning of loaf tops.
- Once loaves are done, the tops will be a rich medium brown color. Brush on melted butter to the tops of the loaves and allow them to cool down about 15-20 minutes before slicing. This will ensure the inside doesn’t become gummy when slicing through hot bread.
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