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Egg-Free Homemade Bread (Soft & Easy Sandwich Loaf)

Homemade egg-free bread loaf sliced on a wooden cutting board with a soft, fluffy interior
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This soft, classic egg-free homemade bread is simple to make with pantry staples and no eggs required. It bakes up tender with a light crumb, perfect for sandwiches, toast, or enjoying warm with butter. This recipe makes two loaves and freezes beautifully.

Ingredients

  • 2 cups warm water (about 105–115°F)
  • 1 TBSP active dry yeast
  • ¼ cup honey (you may swap honey for granulated sugar, but I prefer honey)
  • 2 tsp salt
  • 2 TBSP vegetable oil
  • 4½ to 5½ cups all-purpose flour

Instructions

  1. Activate the yeast
    In a large mixing bowl or stand mixer, combine the warm water, yeast, and 1 TBSP of the honey (or sugar.) Let sit for 10 minutes, until foamy and bubbly.
  2. Build the dough
    Add the remaining honey or sugar, salt, oil, and 3 cups of flour. Mix with wooden spoon or rubber spatula until combined.
  3. Add remaining flour
    Transfer dough to your stand mixer fitted with dough hook and continue mixing while adding flour ½ cup at a time, until the dough begins pulling away from the sides of the bowl. The dough should feel soft and slightly tacky but not sticky. You can do this by hand if necessary, but be ready for an arm workout!
  4. Knead
    Knead using a stand mixer on low-medium speed for 5 minutes, or by hand on a lightly floured surface for 10 minutes, until smooth and elastic.
  5. First rise
    Lightly grease a large bowl and place the dough inside, turning once to coat. Cover and let rise in a warm spot until doubled in size, about 1½ hours. – One trick I like to use if I’m in a time crunch is to preheat my oven for 2 minutes, then turn it off, and use the slightly warmed oven to rise my dough. I can usually get away with a 30 minute rise using this trick!
  6. Shape the loaves
    Grease two 9×5-inch loaf pans. Punch down the dough, divide it evenly in half, and shape each portion into a log. Place into prepared pans.
  7. Second rise
    Cover loosely and let rise again for 45–60 minutes, until the dough rises about 1 inch above the pan edges. (Repeat the warm oven trick here too if you need to!)
  8. Bake
    Preheat oven to 350°F. Bake for 30-35 minutes, until the tops are golden and the loaves sound hollow when tapped. If you check the internal temperature of the bread, it should be between 190-200.
  9. Cool
    Remove from pans and transfer to a wire rack. Brush tops lightly with butter if desired. Cool 10-15 minutes before slicing.
  10. Serve
    Serve warm with butter or honey (or both!)

Notes

This bread is completely egg-free and works well for sandwiches and toast.

Store at room temperature in an airtight container for 2–3 days, or refrigerate up to 5 days.

Loaves can be frozen for up to 3 months.

Find it online: https://ourgratefulkitchen.com/egg-free-homemade-bread/