How to Make Homemade Bread (with no eggs, milk, or butter)

Life may have you wondering how to make homemade bread, even if you don’t have eggs, milk, or butter. It IS possible, and it’s entirely easy!

This is a great homemade bread recipe to have on hand when you need a simple loaf and don’t have a ton of groceries to do it with!

buttered loaf of bread on cooling rack

How to Make Homemade Bread without Eggs, Milk, or Butter

YES, it’s possible. No, it doesn’t taste awful! You can absolutely make homemade bread without eggs, milk, or butter, and you might be shocked by how easy, and delicious, it is! I love this recipe when my pantry is getting low on supplies, or when I just want to bake a loaf of homemade bread without having to prep a bunch of ingredients. I love to make this and serve it warm with butter and jam for breakfast, as sandwich bread for lunch, or to make grilled cheese for supper (with some soup to dip, of course)!

Even if you’re “not a baker” or stay away from bread recipes at all costs (because let’s be honest, we’ve all messed up bread at some point or another OR have heard horror stories from loved ones ending up with dense, brick-like loaves), you can handle this. Pinky promise. And you may even consider roping in some kiddo kitchen helpers to man the dough or set up your ingredients. It’s easy, it’s fool-proof, and it’s tasty! Can’t go wrong. Enjoy!

how to make bread dough collage image

Homemade Bread Ingredients:

Yep, this bread is made using pantry staples and turns out SO good every time!

Water: Water will be the liquid to form the dough together.

Yeast: Yeast is what makes the bread rise.

Honey: Honey gives the nicest subtle touch of sweetness.

Oil: Oil will help the crust firm up and also keep the dough from being super sticky.

Salt: A necessity with any and all bread making or baing!

Flour: Flour is what brings the dough together; you can use all-purpose, bread, or whole wheat flour.

 

How to Make Homemade Bread with No Eggs, Milk, or Butter:

This bread is so easy and pretty quick for homemade bread!

  1. Add the water, yeast, honey (or sugar), oil, and salt to a large mixing bowl.
  2. Add 2 cups of flour, and stir for one minute.
  3. Stir in the white flour, a cup at a time, until a smooth dough starts to form.
  4. Knead the dough on a well-floured surface for 6 to 8 minutes by hand.
  5. Let the dough rise in the bowl 30 minutes, covered with a heavy towel.
  6. Divide it into two pieces; shape the dough into loaves and place in 2 greased loaf pans.
  7. Let the dough rise in the pans until it is an inch above the rim.
  8. Bake the bread at 350 degrees F. for 35 minutes.
  9. Place the hot loaves on wire racks to cool; rub a stick of butter on the top of the hot loaves.
  10. Allow the loaves to cool slightly or come to room temperature before slicing and serving.
  11. Store cooled loaves in an airtight container and use within 5 days. Freeze for much longer storage.

homemade bread collage image

Notes for making this bread:

  • The type of oil you use is flexible — use canola, vegetable, avocado oil, or even melted butter.
  • You can use all bread flour, all all-purpose flour, and even all whole wheat flour. My personal preference is a 50/50 split between a white flour and whole wheat flour or even a 2:3 ratio (2 cups whole wheat flour with about 3 cups white flour).
  • I use instant yeast. If you don’t have it, just let the yeast rest with the water and honey in the bowl for 5 minutes. If it starts to get foamy on the top of the bowl, you know that they yeast is good to use and that it is now ready for you to move forward with the recipe.
  • The size/type of bread pan doesn’t matter much. A smaller pan will yield a loaf that is more domed on top; a large pan will make a loaf that is wider and flatter. Use what you have; they’ll all work great!

loaf of sliced bread on cutting board with knife

Tips for making amazing homemade bread:

  • Watch the video (below). I made the bread live and shared all my knowledge throughout the video. Plus, it’s good to see the dough and what it looks like at different stages.
  • The video also shows you how to knead (spoiler alert: quarter turn and press forward with the heals for you hands) if you need a few pointers there.
  • The key to using wheat flour is to add part of it first and stir well so that it has time to absorb the water. If you are using all whole wheat flour, you’ll want to add it slowly and stop adding it with the dough is nice and tender but still holds is shape well (you can see this in the video).
  • You don’t need a stand mixer or anything to make this! Just be sure to knead it really well for a full 6 to 8 minutes. This will help to develop the gluten (which is especially important when using whole wheat products).

And to make this recipe even better, I did a free bread cooking class for it! You can view the video here which will help if you have questions about kneading or the size of pan to use. And don’t miss the blooper in the middle (spoiler alert: we dropped the camera!).

loaf of bread with knife on cutting board

THIS is the recipe that will turn you into a bread baker! Thanks, Mom, for sharing it with me and world.

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loaf of sliced bread on cutting board with knife

How to Make Homemade Bread (with no eggs, milk, or butter)


  • Author: Melissa Griffiths - Bless this Mess

Description

Life may have you wondering how to make homemade bread, even if you don’t have eggs, milk, or butter. It IS possible, and it’s entirely easy!


Scale

Ingredients

  • 2 cups warm water
  • 1 tablespoons instant yeast (or 1 packet)
  • 1/4 cup honey or 1/3 cup white sugar
  • 1/4 cup light oil
  • 2 teaspoons salt
  • 5 to 6 cups of flour (all-purpose, bread flour, and whole wheat flour all work)*

Instructions

  1. Add the water, yeast, honey (or sugar), oil, and salt to a large mixing bowl.
  2. Add 2 cups of flour (if you are using part whole wheat flour, add it here so that the whole grain flour has more time to absorb the water), and stir to make a thin batter. Stir for one minute.
  3. Stir in the white flour, a cup at a time, until a smooth dough starts to form. You can use a stand mixer or your hands.
  4. If making this by hand, when the flour comes together in the bowl and is hard to stir, dump it on a clean well flour surface and knead to incorporate more flour.
  5. Knead the dough on a well-floured surface until the dough becomes soft and elastic and doesn’t stick to your hands. I like to knead this for 6 to 8 minutes by hand; it helps the end texture a lot to work the dough well!
  6. Let the dough rise in the bowl until doubled, covered with a heavy towel or plastic wrap. This should take about 30 minutes or so.
  7. Once the dough has risen, divide it into two pieces. Shape the dough into loaves and place them in 2 greased loaf pans.
  8. Let the dough rise in the pans until it is an inch above the rim. (If using large 9×5-inch loaf pans, the bread will come to the top of the pan and not be as tall.)
  9. Bake the bread at 350 degrees F. for 35 minutes. The crust will be golden-brown and you’ll hear a hollow sound when you tap the bread with your finger.
  10. Remove the bread from the oven, then remove the bread from the pans, and place the hot loaves on wire racks to cool. Rub a stick of butter on the top of the hot loaves.
  11. Allow the loaves to cool slightly or come to room temperature before slicing and serving.
  12. Store cooled loaves in an airtight container and use within 5 days. Freeze for much longer storage.

Notes

  • *You can use all whole wheat flour (thought it won’t rise as much), half all-purpose and half whole wheat, all all-purpose, and even bread flour! I like to use 1/3 whole wheat and 2/3 all-purpose flour, but really, you can play with the ratios and use what you have on hand.
  • To freeze extra loaves, simply let the bread cool completely. Store it in an old bread bag or wrapped well in plastic wrap and freeze. Let it thaw a few hours at room temperature when you’d like to use it. You can also slice it before you put it in the freezer to make thawing a little faster.
  • No need to proof the yeast; it doesn’t need it.
  • You can use just about any oil or even melted butter or shortening for this recipe.
Nutrition Information: YIELD: 16
Amount Per Serving: Calories: 173.2 Fat: 3.7g Cholesterol: 0mg Sodium: 293mg Carbohydrates: 30.2g Sugars: 2g Protein: 4.3g Vitamin A: 0µg Vitamin C: 0mg
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ColeyZo126@gmail.com

I’d really like to try this bread recipe. It brings back comforting memories for me. My grandmother, who passed when I was just a wee child, learned during the Depression era to bake with limited access to ingredients. She used to make a recipe called, “Eggless, Milkless, Butterless Cake” and then drizzle a warm topping over it. While I still have her recipe for the cake, I’ve never been able to find or duplicate the topping she drizzled over it. Thanks so much for sharing this bread recipe.
My gram was my favorite person in the world so the memories this recipe brought back to me of sitting on a tall stool spending time with her in her kitchen as she baked absolutely warmed my heart. Thanks again!

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.