Eggless Sandwich Bread Loaf
A soft eggless sandwich loaf — no yeast, no eggs, no machine. Vinegar reacts with baking soda for the rise; milk powder enriches the crumb.
Per serving
Ingredients
- 300 gMaida
- 375 mlMilk
- 3/4 tspSalt
- 1.5 tspBaking powder
- 1/4 + 1/8 tspBaking soda
- 2 tspPowdered sugar
- 3 tbspMilk powder
- 1.5 tbspVinegar
- 3 tspOil
Method
- 1
Warm the milk slightly. Stir in vinegar — it will curdle. Set aside 5 minutes (this is your buttermilk).
- 2
Sieve maida, salt, baking powder, baking soda, sugar and milk powder together.
- 3
Line a 9x5 inch loaf tin with butter paper.
- 4
Whisk oil into the buttermilk.
- 5
Add the buttermilk to the maida in 3 additions, folding slowly with a spatula. Do NOT over-mix — the gluten will develop and the bread will go dense.
- 6
Pour into the tin, filling halfway. Cover the tin with foil (this traps steam for a soft top).
- 7
Brush the top with milk wash. Bake at 180°C for 35–40 minutes.
- 8
Remove from oven, cover with a thick napkin and rest 1 hour — this softens the crust into pull-apart texture.