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Bread without milk, eggs

I am about to undertake breadbaking. I am a pretty good cook otherwise, but this will be new to me. There is a bakery near my mother's home and when I go for my annual visit I get addicted to their bread, and I want to try to reproduce their recipe at home.

The difference in their breads (and, I have observed, most commercial breads) is that almost every recipe I have come across on the web contains oil or milk or eggs or all three, and their breads contain none of these. My wife is lactose intolerant, and in my cooking I try to maintain a low-fat regimen, so I would like to make my bread like they do.

Here are the ingredients lists for breads from Stone Mill Bread & Flour Company.

Sesame Sunflower. Freshly milled whole wheat flour, water, honey, sunflower seeds, sesame seeds, flax seeds, yeast, salt, egg whites (brushed on top for browning)

Bronze Honey Wheat. Freshly milled whole wheat flour, water, honey, yeast, salt, egg whites (brushed on top for browning)

Cranberry Pecan. Unbleached white flour, water, honey, cranberries, pecans, yeast, salt, egg whites (brushed on top for browning)

You can see that no oil or milk is used and only the whites of eggs (most likely reconstituted powdered egg whites, which I use).

Obviously, they have a basic whole wheat recipe and a basic white flour recipe from which they can vary added ingredients. I want to start by making a basic whole wheat bread. So the question is do any of you have tried and true basic recipes and maybe some tips for baking bread without milk or eggs? (It seems to me that the milk/eggs either add some quality or reduce the amount of work involved, otherwise why include them since bread can be made without them).

Thanks for your responses.

Reply to
Maximillian
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Most French breads do not have milk or eggs and some don't have oils either. Check them out.

Dan

Reply to
Dan Cordes

The only ingredients you need to make bread are flour, yeast, salt, and water.

Reply to
Vox Humana

Stop by the alt.bread.recipes or rec.food.sourdough groups and browse awhile. You can also google either of those groups and check for recipes that have been posted in the past.

You are looking for what is known as "lean" breads, those that depend on the basics, as Vox said, of flour water, yeast and salt. I bake almost all my own bread and rarely use milk or eggs or fats. (ok.. I do like to make a brioche once in awhile). There are wonderful whole grain breads to be made with no "extras" needed.

An excellent start may be your local library, too, to find a few cookbooks that specialize in bread baking.

Start here, by reading a sourdough faq, not to point you exclusively to sourdough, but just to give you some starting point on looking around.

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is another web site that may give you some interesting backgroundand offers many bread recipes that you may like.http://www.theartisan.net/bredfrm.htmBoron

Reply to
Boron Elgar

Here is a recipe

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for whole wheatbread without milk or eggs. It does have 3 tablespoons of shortening for 2loaves. If that is too much fat for you, try it without the fat. Fat just'softens' the dough.Milk and/or eggs add richness to the dough. Brioche and challa are examplesof 'eggy' breads. French bread (baguetts) have nothing more than flour,water, yeast and salt.

Reply to
SCUBApix

There are some rustic breads on this site that even if you don't want to make soon, present a spectrum of starter breadmaking that might be of interest to you. They contain no sugar, oil, milk or eggs. She has created three breads using techniques of 3 very popular breadmakers. It is an excellent page.

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Reply to
Dee Randall

It is not most recipe contains such ingredients that are not essential but it adds to the varieity in terms of appearance texture, and taste .

Actually egg whites are not essential if you had a good oven and it has good steam formation you can forego with the egg white.

Ot they have one recipe , they just vary the flour and incorporate other materials. Most bakery do that. Actually they are making only few recipes but the varieties that they can bring out are countless. So the question is do any

Bread that is tried and true when baked by other people sometimes does not come out the same. The reasons are varied, so the most important point is you had the basic recipe: the flour,salt,yeast,water and you know how to make it properly. Do not be misled the bread is just fixed to the basic ingredients. BRead can be classified as lean, medium, and rich.What I mean here simply is the lean recipe is just made with flour,salt, yeast and water; the medium type contains some amounts of sugar and fat. The rich (in the simplest way) contains in addition eggs and milk.Spices and other flavorings such af fruits, with their essences etc can be added. It is the ratio(in relation to the basic components) of the incorporated enriching ingredients that will dictate the degree of richness of the bread. Conclusively a bread recipe can have infinite permutations on the other ingredient that you can incorporate; and hence create varieties that is limited only by the bakers imagination and skill. Roy

Reply to
Roy Basan

Flour, salt, yeast and water does the trick:

Reply to
LeftSpin

Egg yolks, oil and milk increase the "keeping quality" of the bread, and they do affect taste of course. I.I. loaves go stale slower with milk, yolks and oil added.

You can safely eliminate the egg yolks, fat and milk in any bread recipe, just be sure to add less flour or substitute an equal volume of water for the eggs, fat and milk. Substitute about 1/4 cup for each whole egg, or 1-2 tablespoons for each yolk. Lots of bread is just flour, water, salt and yeast--some boast of this.

If you simply leave out the milk, fat or eggs, be very stingy as you add the last 1-2 cups of flour as you are kneading it. In general, 1 cup of liquid needs 2 1/2 to 3 cups of flour/dry ingredients to form a dough of the correct consistency.

This last is just a guideline however, and most recipes will give an approximate flour amount, usually adding the last 2-3 cups of flour as you knead, adjusting up or down as dictated by the "feel" of the dough.

Baking bread is one of the most satisfying things a cook can embark upon. I bake so often that my husbands starts telling me to slow down as the freezer is bursting! I start to send them home with guests after that.

Good luck!

Reply to
BRevere

The excess bread, Barb?

Or the bursting frezer and the husband? :-)

--=20 Grue$$e.

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_) " Strive for excellence in your life & reject being a doormat to others. = Serve God. "

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, chef[AT]cmcchef.com_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

Reply to
H. W. Hans Kuntze

No wonder, one would be enough for most women.

Kim

Reply to
Kim Grauballe

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