Milk Bread. Eggless and Soft

Milk Bread. Eggless and Soft. This is a bread recipe that is simply made at home without using eggs. These are soft from the inside and the outside is slightly crumby. I love this bread when warm with butter and pepper. These are made without using eggs.

The texture is very different than the regular breads. While preparing this bread, Milk, oil, instant yeast butter and yogurt are the main ingredients that has been used. The bread dough is initially kneaded with machine and then hands for sometime. Baked for 25 to 30 minutes at 350 degrees Fahrenheit once done proofing 3 times.

These goes great with any soups or as a burger sandwich or else when toasted with clarified butter as well.

Ingredients required to prepare Milk Bread. Eggless and Soft.

• Milk – 1 cup + 2 tablespoons
• Sugar – 4 tablespoons
• Salt – 1/2 teaspoon
• Instant yeast – 1 teaspoon
• All-purpose flour – 4 and a 1/2 cup
• Softened butter – 3 tablespoons
• Oil – 4 tablespoons

Directions to prepare

Into a bowl take 1 cup of milk and add 4 tablespoons of sugar, 1/2 teaspoon of salt and give it a mix. Then add 1 teaspoon of instant yeast. Add all-purpose flour 4 and a 1/2 cups. Add flour in portions and mix. Pour 4 tablespoons of oil 1/2 cup of yogurt and give it a mix. Turn on the dough maker or the machine and let it mix for 10 to 12 minutes or unless you see the dough is mixed nicely with the ingredients. At this point if you see the mixture is still dry then add 2 tablespoons of milk and give it a mix. Add softened butter 3 tablespoons into the mixture while you keep mixing it. Slowly the dough turns out super soft and smooth and somewhat stretchy.

Transfer the dough into a flat surface knead few minutes using hands. Check if the dough is stretchy and soft by pulling it out. If it stretches out easily without breaking apart then it means the bread would turn out really soft. But if you feel it’s not stretchy enough knead it for some more time and you will feel the difference.

Once done kneading transfer the dough into a greased bowl. You can grease the bowl with oil or butter. Apply some oil on top of the dough as well. Cover and keep it for 2 hours or unless it doubles in volume.

Uncover and punch or press the dough to release the gas. Then lightly knead it and divide the dough into equal pieces and make balls out of it. Press each portions of the dough using hands. Turn and tuck the sides at the back and roll into balls. Cover and keep these for 20 to 30 minutes for second time proofing.

After 20 to 30 minutes they should slightly increase in volume. Again uncover and press every single dough balls to release any air or gas inside and flatten them on a flat surface. Fold them from the sides and tuck at the center with light hands. Shape them as balls again and place them on a baking tray.

Grease the baking tray with little oil in the center and put a parchment paper before you place the dough balls into it. This will help the parchment paper to stick with the tray when you place the dough balls making it easier. Brush them up with some butter and cover and keep for 1 hour or until rises.

Baking:

Bake these in a preheated oven at 350 degrees Fahrenheit for about 25 to 30 minutes.

Take them out. Brush them up with some butter and enjoy warm.

Step by step method along with images:

Into a bowl take 1 cup of milk and add 4 tablespoons of sugar, 1/2 teaspoon of salt and give it a mix. Then add 1 teaspoon of instant yeast.

Add all-purpose flour 4 and 1/2 cups. Add flour in portions and mix. Pour 4 tablespoons of oil 1/2 cup of yogurt and give it a mix.

Turn on the dough maker or the machine and let it mix for 10 to 12 minutes or unless you see the dough is mixed nicely with the ingredients. At this point, if you see the mixture is still dry then add 2 tablespoons of milk and give it a mix. Add softened butter 3 tablespoons into the mixture while you keep mixing it. Slowly the dough turns out to be super soft and smooth and somewhat stretchy.

Transfer the dough into a flat surface knead few minutes using hands. Check if the dough is stretchy and soft by pulling it out. If it stretches out easily without breaking apart then it means the bread would turn out really soft. But if you feel it’s not stretchy enough knead it for some more time and you will feel the difference.

Once done kneading transfer the dough into a greased bowl. You can grease the bowl with oil or butter. Apply some oil on top of the dough as well. Cover and keep it for 2 hours or unless it doubles in volume.

Once the dough has risen. Uncover and punch or press the dough to release the gas.

Then lightly knead it and divide the dough into equal pieces and make balls out of it. Press each portion of the dough using hands. Turn and tuck the sides at the back and roll into balls. Cover and keep these for 20 to 30 minutes for second time proofing.

After 20 to 30 minutes they should slightly increase in volume. Again uncover and press every single dough balls to release any air or gas inside and flatten them on a flat surface. Fold them from the sides and tuck at the center with light hands. Shape them as balls again and place them on a baking tray.

Grease the baking tray with little oil in the center and put a parchment paper before you place the dough balls into it. This will help the parchment paper to stick with the tray when you place the dough balls.

Place the dough balls and brush them up with some butter and cover and keep for 1 hour or until rises.

Baking:

Bake these in a preheated oven at 350 degrees Fahrenheit for about 25 to 30 minutes.

Take them out. Brush them up with some butter and enjoy warm.

Total Cook Time:

Time for pre-preparations– 20 minutes Kneading and mixing

Time for proofing the bread dough:

• First proofing the bread dough 2 hours or above until it rises
• Second time proofing the bread 20 minutes
• Third time proofing 1 hour or until the bread rises

Bake time: 25 to 30 minutes in a preheated oven at 350 degrees Fahrenheit

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