I’ve been looking for eggless, no milk and butter free bread for a while, because of my hubby’s religion, there is so many time that we want to have bread with meat but we can’t. Because there are dairy products in the bread.
Eventually, I decided to make bread at home with no milk and no butter. So I adjusted recipes I found online and made my own version of white bread.
This bread doesn’t have strong tastes so it’s better to add some meat or any foods that have strong flavors. We had it with spices minced beef and it tasted so good.
Here’s the mini loaf Recipe 食譜如下
Prep time準備時間: 10 mins
Cook time蒸煮時間: a total of 3 hours
Yield 份量: a total of 3 mini square loaves ( loaf size is 7*7*7cm )
Ingredients 食材
150g of water 水
5g of yeast 酵母
10g of condensed milk 煉乳
35g of olive oil 橄欖油
250g of bread flour 高筋麵粉
Instructions步驟
Mix water and yeast in a bowl and let it rest for 10mins.
Pour in the rest of the ingredients in the bowl and mix it all well until no powder consistency.
Cover the dough with a plastic wrap for 20 mins before kneading.
Knead the dough for 8-10mins until the surface of the dough is nice and smooth.
Place the dough in a big bowl then cover the bowl with plastic wrap and let the dough to rest for 1 hour until it’s double its size before.
Move the dough onto a clean working space and gently press the air out inside the dough.
Cut the dough into 3 pieces and roll it all separately.
Place each dough into bread mold and let it rest for 40-60 mins until the dough is 80-90% of size bigger to fit in the mold.
Cover the bread mold with a lead on and bake at 170C for 30-35 mins.
Let the loaf cool down on a rack before slicing.
Note:
If you don't have a lead with bread mold, bake the loaf at 170C but only for 20-25 mins until the bread surface is golden.