Eggless White Bread Loaf

Bread is perhaps an indispensable ingredient in most of the households today. It is handy in solving the perpetual breakfast dilemmas on a busy morning. You just need a few ingredients to make homemade bread. Also with the right proportion and ingredients you can master the art of making bread. 

Now, let me share a few tips and suggestions to make easy, eggless white bread loaf. First, always keep the dough in a warm place so that it rises quickly and well. If the temperature is cold, it might take a long time to rise. Second, knead the dough very well as mentioned in the recipe to get a soft fluffy bread or else the bread might turn hard. Third, make sure to cover the dough with a cling wrap or a wet muslin cloth. Finally, cut the bread slices gently using a bread knife as the bread is very soft from inside and might break if cut with rough hands.

Servings:- 1 loaf

Course:- Breakfast

Cuisine:- World


1 1/4 tbsp active dry yeast

2 tbsp sugar

1/4 cup warm water

2 1/2 cup plain flour/maida

3/4 tsp salt

2 tbsp soft butter


1. Firstly, in a small bowl take 1 1/4 tbsp active dry yeast and add 2 tbsp sugar to it. Next, add 1/4 cup warm water and mix them well. Cover and keep aside in a warm place for 10 mins. 

2. After 10 mins you'll see that the yeast has activated and it turns frothy. Now, in a large deep bowl, add 2 1/2 cup plain flour/maida and 3/4 tsp salt. 

3. Further add the prepared yeast mixture and mix them well with your fingertips. Knead to a soft and smooth dough with enough warm water until the dough starts leaving the sides of the bowl. 

4. Now, add 2 tbsp soft butter and knead till the dough gets smooth and elastic. Knead for 2-3 mins or until the butter has been mixed properly with the dough. 

5. Further grease your hands with little butter and shape the dough into a proper round. Tuck the dough and cover it with a cling wrap or wet cloth. Keep the dough in a warm place for 1-1.5 hours or until the dough has doubled in size. 

6. Now, once the dough has risen, deflate it with light hands to remove the excess air. Further sprinkle a generous amount of plain flour in a work surface and place the dough over it. 

7. Knead the dough very well. Stretch the dough with both the hands so that the dough becomes airy and turns out to be fluffy. Knead the dough again.

8. Next, tap the dough with your fingers and get it to an oval shape. Further roll the dough to a cylindrical shape and pinch the edges to seal properly. 

9. Now, grease a bread loaf pan with little butter and place the dough in it with the pinched side facing downwards. If you see empty spaces around the circumference of the dough, lightly pat and spread it to fill the spaces. 

10. Cover the pan with a cling wrap or a wet cloth and again keep aside in a warm place for 1.5-2 hours or until the dough rises again. 

11. Further bake in a pre-heated oven at 200 degree Celsius for 10 mins. Lower the temperature to 180 degree Celsius and bake for 15-20 mins. Cool slightly for 5 mins. 

12. De-mould the loaf from the loaf pan and brush the bread loaf with butter to make it more soft. Keep them aside for 5-10 mins and allow it to cool completely. Once cooled, cut the bread loaf into 1/2 inch bread slices using a bread knife. 

13. Finally, use the homemade white bread as required. The bread stays fresh for 2-3 days at room temperature and then 2 days in the refrigerator.