Forget everything you thought you knew about baking bread without eggs. This recipe is here to revolutionize your baking game with its simplicity and delicious results. Perfect for vegans, those with egg allergies, or anyone looking to try something new in the kitchen.
Why This Recipe Works
- Uses simple, pantry-staple ingredients to create a fluffy and soft bread that rivals traditional recipes.
- The combination of vinegar and baking soda acts as an egg substitute, providing the necessary lift and texture.
- Detailed instructions ensure even beginners can achieve bakery-quality results at home.
- Versatile recipe that can be easily adapted to include various flavors and add-ins.
- No special equipment needed, making it accessible to everyone.
Ingredients
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1 cup milk (dairy or any plant-based alternative)
- 1/4 cup vegetable oil
- 1 tbsp white vinegar
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Loaf pan (9×5 inch)
- Whisk
- Spatula
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C) and lightly grease your loaf pan. This ensures your bread won’t stick and makes for easy removal after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, and baking powder. This step is crucial for evenly distributing the leavening agents and ensuring your bread rises perfectly.
Step 3: Combine Wet Ingredients
In another bowl, mix the milk, vegetable oil, and vinegar. The vinegar will react with the baking powder to create bubbles, mimicking the effect eggs would have in traditional bread recipes.
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to dense bread, so stop as soon as you no longer see dry flour.
Step 5: Bake to Perfection
Transfer the batter to your prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an even fluffier bread, sift your dry ingredients before mixing. This aerates the flour, resulting in a lighter texture. If you’re using plant-based milk, opt for unsweetened varieties to avoid altering the bread’s flavor. And remember, patience is key when letting your bread cool; cutting into it too soon can cause it to crumble.
Recipe Variations
- Add 1/2 cup of raisins or chopped nuts for a fruity or nutty twist.
- Incorporate 1 tsp of cinnamon or pumpkin spice for a seasonal flavor.
- For a savory version, mix in 1/2 cup of shredded cheese and 1 tsp of garlic powder.
- Substitute half the flour with whole wheat flour for a healthier option.
- Top with sesame seeds or oats before baking for added texture.
Frequently Asked Questions
Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar can be used as a substitute for white vinegar in this recipe. It will slightly alter the flavor, giving the bread a subtle tanginess that pairs well with sweet or savory variations.
How do I store the bread?
Once completely cooled, wrap the bread in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually and toast as needed.
Can I make this recipe gluten-free?
While we haven’t tested this recipe with gluten-free flour, a 1:1 gluten-free baking blend should work. Keep in mind that the texture may differ slightly from the original recipe.
Summary
This eggless bread recipe is a game-changer for anyone looking to bake without eggs. It’s simple, versatile, and yields deliciously fluffy bread every time. Perfect for sandwiches, toast, or just enjoying on its own.