BREAD WITHOUT BUTTER AND EGGS IN THE DOUGH, LIGHT AND EASY
The recipe for homemade bread, soft as a cloud, without butter or eggs in the dough, perfect for sweet or savory fillings.
This recipe is one of my staples: EASY AND QUICK, it doesn’t require too many ingredients, Made with yeast, you can make it in a day without too much hassle, start in the morning and bake in the evening.
Without sugars inside (just a few grams to aid the leavening), it has a neutral flavor and is therefore perfect for being filled with savory items like cold cuts and cheese, or sweet ones like hazelnut cream or jams.
Let’s see how I made this bread.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups bread flour
- 1 1/16 cups water
- 2 1/2 tbsp sunflower oil
- 1 tbsp fresh yeast (1 tsp dry yeast)
- 2 tsp salt
Tools
- Pullman loaf pan
- Rolling pin
Steps
Note: If using dry yeast and you need to activate it, do this: subtract 50 g of water from the total recipe, add the yeast and a teaspoon of sugar, stir and wait 15 minutes for it to activate.
Let’s start preparing the dough: in a bowl or mixer, add the flour, yeast (crumbled if fresh, or add the activated one), half the water, and the oil.
Start mixing (with a dough hook if using a mixer) and gradually incorporate the rest of the water.
Once the dough is well worked, let it rest for about 30 minutes.
At this point, add the salt and incorporate it into the dough.
Let it rest for another 30 minutes.
At this point, we need to make the reinforcement folds, which I like to do directly in the bowl, so as not to dirty anything: follow this link where you will find a video.
Two sets of folds, spaced 30 minutes apart, are enough for this dough: they will help incorporate oxygen and make the dough fluffy.
Let the dough rest until it doubles.
For this type of leavened bread, you need a Pullman loaf pan or a loaf pan: deflate the dough on a work surface, flour the surface, and roll out the dough with the rolling pin to form a rectangle.
Now, from the shorter side, roll it until you form a log and place it inside the lightly floured pan, let it rise until 1 inch from the edge.
Preheat the oven to 392°F, bake creating a lot of steam (either spray with a sprayer or place a pan full of water at the bottom of the oven and remove it after 10 minutes of baking) and bake like this for about 30 minutes, the last 10 lowering to 356°F.
Take the bread out of the oven and quickly brush it with water/milk/butter of your choice and cover the surface with a clean cloth for 10 minutes.
Remove and let cool completely.
The BREAD WITHOUT BUTTER AND EGGS IN THE DOUGH, LIGHT AND EASY is ready.
Storage
Well sealed to avoid air exposure, it will remain soft for up to three days, or once cooled, slice it and freeze it.
If you have a microwave, once sliced, heat the slices for 10 seconds in the microwave and they’ll be super soft again.
