White Bread Recipe (No Egg)
This best homemade White Bread recipe without egg is a Japanese-inspired bread with Yudane dough. It's so light, fluffy and incredibly soft!
Servings: 12 slices
Calories: 128kcal
Equipment
- loaf pan
Ingredients
For the Yudane dough
- 40 g bread flour
- 50 ml boiling water
For the yeast mixture
- 175 ml milk or water (lukewarm) 110°F to 115°F
- 1¼ tsp active dry yeast
- ½ tbsp sugar
For the white bread dough
- 275 g Bread flour divided 2 tbsp for dusting
- 1½ tbsp sugar
- ½ tsp salt
- Yudane
- Yeast mixture
- 1½ tbsp unsalted butter softened
Instructions
- Make the Yudane dough. In a small bowl with the flour, pour the boiling water. Mix until incorporated and sticky. Cover and refrigerate for at least 4 hours or overnight for up to 3 days.
- Proof the yeast. Heat the milk in a saucepan or microwave at lukewarm temperature or between 112 °F to 115 °F. Add and mix in the active dry yeast and sugar to feed the yeast.
- Make the white bread dough. In a bowl of a stand mixer with the dough hook attachment, mix the flour, salt and sugar. Add in the Yudane dough and proofed yeast.
- Kneading the dough. Knead by hand for 12 minutes or by stand mixer for 8 to 10 minutes. Mix on speed 2 for 5 minutes, then add the butter. Knead for about 3 to 5 more minutes or until smooth and elastic.
- Test the dough. Do a windowpane test by stretching the dough without tearing easily to make sure the dough is kneaded enough.
- Proofing the dough. Grease the bowl and the dough with butter or oil. Cover and proof the dough in a warm place for about 1 to 2 hours or until it doubles in size.
- Shaping the dough. Deflate the dough and place the dough on a floured board and flatten to remove more air bubbles. Shape into a ball and let it rest for 20 minutes. Use a rolling pin to flatten the dough and roll it into a cylindrical shape with the length size of the loaf pan. Pinch the flattened dough end sealed down and transfer in the loaf pan.
- Final dough proofing. Cover the dough with a kitchen towel and let it rise in a warm place until it reaches the loaf pan rim.
- Baking the white bread. Bake in a preheated oven at 335°F for 25 to 30 minutes. Cover loosely the top of the bread with aluminum foil after 10 to 15 minutes of baking to avoid a darker crust.
- Cooling the bread. Remove the bread immediately from the loaf pan to avoid the bread steaming and shrinking inside the loaf pan. Let it cool in a cooling rack to cool completely before slicing.
Video
Notes
Bake in preheated oven at 335°F for 25 to 30 minutes middle rack. After 10 minutes of baking, cover the top of the bread loosely with aluminum foil to avoid a darker crust
It's important to make sure that you are using fresh yeast. Expired yeast will not make the bread dough rise properly.
How to store yeast. Store in a cool dry place or freeze to extend the shelf life and maintain the best quality of the yeast.
To speed up the rising time of the dough: Preheat the oven to 225°F, then turn the oven off. Place the bowl with the dough, cover with a plate or kitchen towel in the oven. Let it rise in the oven until it doubled in size.
