NO EGGS, NO BUTTER HOMEMADE BREAD
Soft, fluffy, golden on the outside and tender on the inside. Perfect for sandwiches, toast, or just warm with a little jam
INGREDIENTS
1 1/2 cups warm water (not hot – just warm to the touch)
2 tablespoons oil (olive oil or vegetable oil)
2 tablespoons sugar
2 teaspoons active dry yeast
1/2 teaspoon salt
3 1/2 cups all-purpose flour
INSTRUCTIONS
Step 1: Activate the Yeast
In a large bowl, combine warm water and sugar. Stir until dissolved.
Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.
(If it doesn’t foam, your yeast may be inactive.)
Step 2: Mix the Dough
Add the oil and salt to the yeast mixture.
Gradually add the flour, one cup at a time, mixing until a soft dough forms.
Step 3: Knead
Transfer the dough to a lightly floured surface.
Knead for about 8–10 minutes until smooth and elastic.
If the dough is too sticky, add a little flour — but don’t overdo it. The dough should be soft.
Step 4: First Rise
Place the dough in a lightly oiled bowl.
Cover with a towel and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Step 5: Shape
Punch down the dough gently to release air.
Shape into a loaf and place in a greased loaf pan.
Step 6: Second Rise
Cover again and let rise for 30–45 minutes until it puffs up above the pan.
Step 7: Bake
Preheat oven to 350°F (175°C).
Bake for 30–35 minutes until golden brown and sounds hollow when tapped.
Step 8: Cool
Remove from pan and let cool on a wire rack before slicing.
TIPS FOR PERFECT BREAD
- Don’t use hot water — it kills the yeast.
- For a softer crust, brush the top lightly with oil right after baking.
- Store in an airtight container for up to 3 days.
- You can freeze slices for up to 2 months.
This bread is simple, budget-friendly, and tastes like something straight from a cozy bakery