Homemade Bread – Eggless [& Vegan] [Quarantine Day 3]

Like everyone else, I’m baking too. Well, at least until my flour and yeast last, cause I hear most of the stores around here are all out of both. Go figure!

Also, since time is no longer a commodity during this lockdown, I decided to make it the old-fashioned way – meaning in the oven and not in my bread machine, lol.

This is a true-and-tried-recipe that works perfectly every time. It requires no eggs, however, yeast is a necessity.  It also only takes 15-20 minutes of actual work – the rest of the time, I’m waiting for it to rise or bake.

I made my bread on a pizza stone because I wanted the “artisan” look. It will work just as well in a pan, so not to worry.

Note: For a vegan option, substitute the milk with oat or almond milk, replace the shortening with oil, and replace the sugar with maple syrup. Measurements provided below.


  • 1 package yeast + 1/4 cup tepid water + 1 tsp sugar
  • 2 tablespoons sugar or 2 tbsp maple syrup
  • 2 tablespoons butter or oil
  • 1 cup milk or 1 cup oat or almond milk, unsweetened (for vegan option)
  • 2 cups of water
  • 2 teaspoons instant or active dry yeast
  • 21/2 to 31/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon salt (or kosher salt)


  1. First, empty the yeast packet in a bowl and add the tepid water. [Tepid water is water that’s not too hot nor too cold.]
  2. Add 1 tsp sugar to the yeast and set aside. You should see the yeast form bubbles and grow into a foamy mixture.
    [If yeast doesn’t foam, it’s probably not good so throw it out and start over with active dry yeast or the bread will not rise.]
The rest of the ingredients
  1. Add the milk and water in a pan and allow it to heat over medium heat until scalding (not boiling). Be sure to stir it often to prevent it from sticking to the pan.
  2. Add the sugar, salt, and shortening/oil to the milk/water mixture and mix well.
  3. Allow the mixture to cool to room temperature.

Making the Dough (less messy way)
  1. Pour some of the milk mixture into the food processor.
  2. Next, add half each of the wheat and all-purpose flours.
  3. Turn the food processor on, slowly adding flour and milk mixture until dough forms.
  4. Allow the processor to run for another two minutes to knead the dough further.


Pre-Baking Step

  1. Empty the dough in a greased bowl, cover it with a damp cloth, and place the bowl in a warm place until it rises to double in size (approximately an hour).
  2. Grease the pizza stone/pan that you will be using.
  3. Empty the dough onto a clean surface and gently shape it. I like to make two smaller loaves so instead of forming it into one larger oval shape, I make two smaller ovals. Pinch the seams on the sides and bottom of the roll and then place the dough on the stone or pan, seam-side down.
  4. Cover the dough again with a damp towel and allow it to rise one more time. This should take no more than 30-45 minutes.

Before (left) and an hour later, rising to more than double (right)

Baking Step
  1. Preheat the oven to 375°F.
  2. Brush the top with oil/butter. Do not press the dough down or manipulate it in any way.
  3. Bake for ~25-30 minutes, depending on your oven strength. The bread is done when the top is golden brown and a sharp knife inserted into it comes out clean.
  4. Remove the bread and brush tops with oil/butter. [Then lather it with butter and eat immediately, lolll]
  5. If you aren’t a glutton like me, allow the bread to cool to room temperature before slicing.

Note: This bread keeps for 2 days outside or for about a week in the fridge. 

0 replies on “Homemade Bread – Eggless [& Vegan] [Quarantine Day 3]”