Breads - Milk and egg free bread recipes
Author: Deneen Cena
This dairy free bread recipe is perfect for sandwiches, french toast, bread pudding and more. A delicious and popular bread found at many Asian bakeries using the Tangzhong starter dough method.
Dairy Free Bread
This dairy free bread recipe is perfect for sandwiches, french toast, bread pudding and more. An easy recipe that should be in everyone's book! It's a completely vegan bread recipe that is allergy friendly! 6 ingredients and just one bowl!
Provided by: LarishaBernard
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 6
Provided by: LarishaBernard
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
- 1 cup water, (warm to touch but not hot)
- 1 tbsp active dry yeast
- 1/4 cup vegan cane sugar, ((plus 1 pinch, divided))
- 1/4 cup unsweetened applesauce
- 1/4 cup olive oil ((+1 tbsp after dough has come together))
- 3 1/2 cups flour, (divided )
Nutrition:
- Serving Size: 1 slice
- Calories: 191 kcal
- Carbohydrate: 32 g
- Protein: 4 g
- Fat: 4 g
- Sodium: 2 mg
- Fiber: 1 g
- Sugar: 4 g
- Start by mixing together a pinch of sugar with the yeast into a bowl of warm water (not hot, warm to touch). Let set for 5 minutes.
- Preheat oven to 150 degrees.
- In a large bowl, mix together 1/4 cup sugar, olive oil, and applesauce. Mix until well combined.
- Add in the yeast mixture and one cup of flour. Using a dough hook, start mixing, scraping down as necessary.
- Once almost together, add another cup of flour and combine.
- Add remaining cup and a half of flour and knead with dough hook for about 5 minutes. If there are any little pieces remaining that have not combined inside of the dough, lift up from the dough hook and knead those pieces in by hand. The dough should not be sticky at all. If it is, add a bit more flour until it's not.
- Turn oven off.
- Rub 1 tbsp oil over the dough and place it back inside the bowl.
- Wet a towel with water to make damp. Cover bowl with cloth. Place in oven and let rise for 60 minutes.
- Remove the towel and separate the bread into three, even sized balls.
- Place inside a greased bread pan. Place back in oven (still off) for 20 minutes. The bread should be peaking over top of the bread pan at the end of the time.
- Remove from oven and preheat oven to 350 degrees. When oven has reached temperature, place in and cook for 30 minutes.
- Remove from oven and let sit for 20 minutes. Use as needed.
No Knead Bread in an Hour, Quick and Easy Recipe, Dairy Free
No Knead Bread in an Hour, Quick and Easy Recipe, Dairy Free, Egg Free, Vegan. 3,071
Duration: 5:20
Sweet Potato Bread - Gluten-Free, Milk-Free, Egg-Free
Sweet Potato Bread - Gluten-Free, Milk-Free, Egg-Free
Provided by: Megan Stone
Yields: 1 serving
Number of ingredients: 1
Provided by: Megan Stone
Yields: 1 serving
Number of ingredients: 1
Ingredients:
- "1 box King Arthur Gluten-Free Bread Mix (contains yeast packet)", "1 3/4 cups lukewarm milk alternative beverage", "1/4 cup oil or butter *", "3/4 cup sweet potato puree"
Nutrition:
- Calories: 0 calories
- Fat: 0 grams
- Warm milk on stove. Place milk, butter/oil, sweet potato puree, and yeast in stand-up mixer and mix well. Add flour mixture one cup at a time and scrape the sides between each added cup. Once all the flour has been added, beat at medium-high speed for 2 minutes. Lightly grease loaf pan and add bread mixture to the pan. Wet fingers and spread bread mixture evenly in loaf pan. Pre-heat oven to 350 °F. Keep bread mixture in a warm location to rise about 20-40 minutes, or until the bread rises to the top of the loaf pan. Bake 50-60 minutes. Remove from loaf pan and place on cooling rack.
Vegan Hokkaido Milk Bread
Vegan Hokkaido milk bread - a vegan version of the softest, fluffiest bread ever! This eggless and dairy free milk bread has a cloud-like texture and is perfect for breakfast and snacking.
Provided by: Domestic Gothess
Total time: 940 minutes
Cook time: 40 minutes
Prep time: 60 minutes
Yields: 1 serving
Cuisine: Japanese,vegan
Number of ingredients: 12
Provided by: Domestic Gothess
Total time: 940 minutes
Cook time: 40 minutes
Prep time: 60 minutes
Yields: 1 serving
Cuisine: Japanese,vegan
Number of ingredients: 12
Ingredients:
- 30 g (1/4 cup) bread flour
- 150 ml (scant 2/3 cup) unsweetened soy milk
- 7 g (2 tsp) instant/fast action or active dry yeast
- 5 g (1 tsp) sugar
- 150 ml (scant 2/3 cup) lukewarm unsweetened soy milk
- 400 g (3 + 1/3 cups) white bread flour (plus extra as needed)
- 55 g (1/4 cup) caster sugar
- 1 tsp salt
- 3 Tbsp aquafaba ((or more milk))
- 40 g (2 Tbsp + 2 tsp) vegan block butter (softened)
- 1/2 Tbsp maple syrup
- 1 Tbsp water
How to cook:
- Start by making the tangzhong; whisk together the 30g bread flour and 150ml milk in a pan until no lumps remain.
- Place the pan over a medium/low heat and whisk constantly until the mixture has thickened to a pudding-like consistency (think wallpaper paste...). Scrape it into a small bowl, cover with baking parchment directly on the surface to prevent a skin from forming and set aside to cool to room temperature.
- Once the tangzhong has cooled (it will become much thicker as it cools, don't worry.), mix together the yeast with the other 150ml of the (lukewarm) soy milk and the 5g sugar. Set it aside for about 10 minutes until it goes foamy.
- Mix together the 400g bread flour, 55g sugar and tsp salt in the bowl of a stand mixer. Add the cooled tangzhong, the yeast mixture and the aquafaba and mix until it forms a rough dough.
- Set the mixer to a medium speed and leave it to knead for about 10 minutes until the dough is stretchy. It should be soft and sticky but if it seems too wet you can add in a little extra flour, a tablespoon at a time. Conversely if it is too dry add in a drop more milk.
- Next, add the softened vegan butter and knead for a further 5-10 minutes until it is well incorporated and the dough is smooth, elastic and no longer feels greasy.
- Place the dough in a lightly oiled bowl, cover and place in the fridge to rise overnight (or in a warm spot until doubled in size, 1-2 hours).
- The following day (or once the dough has doubled in size at room temperature), knock back the dough and give it a brief 30 second knead to knock out the air bubbles.
- Divide it into 3 or 4 even pieces and roll each one into a ball. (Use 4 pieces for a loaf as pictured, with 4 'humps', or 3 for a loaf with 3 'humps'). Line an approx 11.5 x 21.5 cm / 4.5 x 8.5 inch loaf tin with baking parchment.
- Roll each ball out into a long oval, fold one third of the oval over the middle (from the side, not the top), then the other third over the top to form a long, narrow packet.
- Roll over the seam to flatten it, then roll it up tightly from one end to make a fat sausage. Repeat with the other balls of dough then arrange them in the loaf tin, seam side down.
- Loosely cover and leave to rise until at least doubled in size, it should rise above the top of the tin. This can take 1-2.5 hours (mine took 1 1/2). If you press the dough gently with a finger the indentation should spring back slowly but remain visible. If it springs back quickly it needs to prove for a little longer.
- While the dough is rising, preheat the oven to 180°C/350°F/gas mark 4. Mix together the maple syrup and water in a small bowl.
- Once the loaf has risen, gently brush the top with the maple syrup mixture, making sure that none drips down the sides as that can make the bread stick to the tin. If you don't want a sweet glaze then you can brush it with milk or aquafaba instead.
- Place the loaf in the preheated oven and bake for 30-50 minutes, until a probe thermometer reaches 94°C/201°F when poked into the middle of the loaf. You may need to cover the top loosely with tin foil part way through baking if it starts to colour too much.
- If you want the loaf to have a shinier crust, brush it with some more of the maple syrup water halfway through baking.
- Once the bread is baked, remove it from the oven and brush with some more of the glaze. Let it cool in the tin for 10 minutes then lift it out onto a wire rack to cool completely before slicing. Store in an airtight container.
Tangzhong Bread (Dairy-Free)
Tangzhong Bread (Dairy-Free). Fluffy, airy, and so soft. A delicious and popular bread found at many Asian bakeries using the Tangzhong starter dough method. Great as a snack or for sandwiches. Adapted from: How Tasty
Provided by: christieathome
Total time: 350 minutes
Cook time: 25 minutes
Prep time: 325 minutes
Yields: 1 serving
Cuisine: Chinese,Japanese
Number of ingredients: 13
Provided by: christieathome
Total time: 350 minutes
Cook time: 25 minutes
Prep time: 325 minutes
Yields: 1 serving
Cuisine: Chinese,Japanese
Number of ingredients: 13
Ingredients:
- 35 g Bread Flour
- 175 g Water
- 340 g Bread Flour
- 3 g Salt
- 30 g white granulated sugar
- 5 g Instant Dry Yeast
- 1 small Egg (room temperature)
- 140 g Oat Milk (lukewarm)
- 155 g Tangzhong Starter
- 40 grams Vegan Butter (cubed and softened at room temperature)
- Bread flour (to flour working surface)
- 1 Egg
- 2 tbsp oat milk
Nutrition:
- Calories: 1912 kcal
- Carbohydrate: 320 g
- Protein: 58 g
- Fat: 42 g
- Saturated Fat: 10 g
- Trans Fat: 1 g
- Cholesterol: 305 mg
- Sodium: 1635 mg
- Fiber: 10 g
- Sugar: 45 g
- Serving Size: 1 serving
- In a non-stick pan, mix 35 grams of bread flour with 175 grams of water. Mix well. Place over medium heat and keep stirring until the mixture becomes a smooth thick slurry paste. It should be smooth enough to slide out of the pan into a bowl. If it is too thick then it will not incorporate into your dough well. This is your Tangzhong. Remove it off heat and transfer to a dish. Allow this to cool down to room temperature while covered.
- Warm your oat milk in the microwave for 60 seconds until lukewarm. *Make sure your butter and egg are also room temperature. Any coldness will stop the yeast from being activated as it requires warmth.
- Meanwhile, in a large mixing bowl add bread flour, salt, sugar, and instant dry yeast and mix well. Then add in egg, lukewarm milk, butter, along with the 155 grams of Tangzhong. Mix until everything is incorporated.
- Mix well until it becomes a small sticky ball of dough. Remove the dough from the mixing bowl and knead for 15-30 minutes until it’s smooth and not as tacky. The dough should have an elastic stretchy feel. It will still be a bit sticky which is normal. You may use some bread flour here but not too much, about 2-3 tbsp maximum. Note: I found using a stand mixer to be helpful for this whole process. If using a stand mixer, mix on medium speed for 15 minutes and then remove from bowl to knead again on a flour surface for a couple minutes.
- Place dough back into mixing bowl and cover. Allow this to rest in a warm area for 1.5 hours until it doubles in size. I rested my bowl in a sink filled with warm water. The warmth helps the dough to rise faster or you may need to let it rest for 2-3 hours until doubled in size.
- Once it has doubled, divide dough into 3 equal portions. Roll into balls. You may use bread flour here (4 tbsp at most) but not too much as the dough needs to remain a bit sticky.
- Then with a rolling pin roll into a long rectangle. Then using your hands, roll the rectangular dough into a roll. Pat the sides to make it a bit smaller to fit into your lined or greased bread pan. Repeat this for the remaining two balls of dough.
- Cover and allow this to rest in a warm area until it has doubled in size, about 45-60 mins. The dough should have risen to be a bit taller than the height of your bread pan.
- Then in a small bowl. Mix together one egg with 2 tbsp oat milk. Brush dough with egg milk wash before baking.
- Bake for 25-27 minutes at 350 degrees F until the top is golden brown on second lowest rack.
- Remove from bread pan and allow it to cool on a wire rack. Enjoy warm or cold.
