Easy Bread Recipe Without Eggs



Easy Bread Recipe Without Eggs

Easy Bread Recipe Without Eggs

This easy bread recipe is perfect for anyone who is looking for a delicious and fluffy loaf of bread without the hassle of using eggs. It is also a great option for people who are allergic to eggs or who are on a budget.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup milk
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, milk, sugar, salt, baking powder, baking soda, oil, and vanilla extract until smooth.
  3. Pour the batter into the prepared loaf pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let the bread cool completely before slicing and serving.

FAQ

Q: Why do you need to use a flaxseed egg instead of a regular egg?

A: Flaxseed eggs are a great egg substitute for people who are allergic to eggs or who are on a vegan diet. They are also a good option for people who are looking for a healthier alternative to eggs. Flaxseed eggs are made by grinding flaxseeds into a powder and then mixing them with water. The mixture forms a gel that can be used as an egg substitute in recipes.

Q: What are the benefits of using a flaxseed egg instead of a regular egg?

A: Flaxseed eggs are a good source of omega-3 fatty acids, which are essential fatty acids that the body cannot produce on its own. Omega-3 fatty acids have been shown to have a number of health benefits, including reducing inflammation, improving heart health, and boosting brain function. Flaxseed eggs are also a good source of fiber, which can help to regulate digestion and keep you feeling full.

Q: What are the disadvantages of using a flaxseed egg instead of a regular egg?

A: The main disadvantage of using a flaxseed egg instead of a regular egg is that it does not have the same nutritional value. Flaxseed eggs are not a good source of protein, and they do not contain any cholesterol. However, they are still a good option for people who are allergic to eggs or who are on a vegan diet.

Q: Can use a banana or applesauce instead of a flaxseed egg?

A: Yes, you can use a banana or applesauce as an egg substitute in this recipe. Simply mash the banana or applesauce and then add it to the dry ingredients along with the other ingredients.

Q: How long will this bread last?

A: This bread will keep for up to 5 days at room temperature or for up to 2 weeks in the refrigerator.

Q: Can freeze this bread?

A: Yes, you can freeze this bread. Simply wrap it tightly in plastic wrap and then freeze it for up to 2 months. When you are ready to eat it, thaw it overnight in the refrigerator and then slice and serve.

Pros of Using a Flaxseed Egg Instead of a Regular Egg

  • Flaxseed eggs are a good source of omega-3 fatty acids.
  • Flaxseed eggs are a good source of fiber.
  • Flaxseed eggs are cholesterol-free.
  • Flaxseed eggs are a good option for people who are allergic to eggs or who are on a vegan diet.

Tips for Making Easy Bread Without Eggs

easy bread recipe no eggs

This no-knead bread recipe is the easiest bread you’ll ever make! It’s made with just 5 ingredients and requires no kneading, rising, or shaping.

Yes, you can use self-rising flour instead of all-purpose flour in this recipe. However, you will need to reduce the amount of baking powder by 2 teaspoons and the amount of salt by 1 teaspoon.

Yes, you can use self-rising flour in this recipe. Just be sure to omit the baking powder and salt from the recipe.

Water

Mix 1 cup of warm water with 2 tsp of sugar and 2 tsp of active dry yeast. Let sit for 5 minutes. In a large bowl, whisk together 3 cups all purpose flour, 1 tsp salt, and 1 tbsp olive oil. Add the yeast mixture to the dry ingredients and stir until a dough forms. Turn the dough out onto a floured surface and knead for 5 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size. Preheat oven to 375 degrees F (190 degrees C). Punch down the dough and shape it into a loaf. Place the loaf in a greased 9×5 inch loaf pan and bake for 30-35 minutes, until golden brown and a toothpick inserted into the center comes out clean. Let cool completely before slicing and serving.

Yes, you can use baking powder instead of yeast in this recipe. Just be sure to use double the amount of baking powder as you would yeast.

1. In a large bowl, combine the dry ingredients: flour, sugar, baking powder, and salt.

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