Handmade White Bread Recipe Without Eggs or Stand Mixer

Grandpa’s secret soft white fresh bread recipe made without eggs. I bet you want to know what the secret is and I am going to tell you.

It’s very simple, and I have to admit I didn’t understand how this was going to work at first. But, magically it does.

If you already know and just want to start cooking… View Recipe

The secret to a soft bouncy dough is the magic of a good wooden spoon. Keep reading to get easy recipe steps to make bread dough using only a simple wooden spoon and hand-mixer.

For an added bonus: I will also show you how to make a few other loaves of bread with this recipe like hoagie rolls for sub sandwiches and bread bowls for soups.

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When you remember, bless Kathy Pale who gave me this recipe.

Love Dad

Modifications: Yeast reduced from 4 tablespoons to 2 tablespoons. Salt reduced from 2 tablespoons to 2 teaspoons. Substitute olive oil or unsalted butter for shortening. Reduced bake time from 40-50 minutes to 35-45 minutes.

What Are Bread Bowls?

A bread bowl is a huge roll for serving thick creamy soups, chilies, and stews.

Bread bowls are used by hollowing out the center and filling with soup. The best part about bread soup bowls is eating the soup bowl and no dishes. 

Here are a few soup recipes that are perfect for serving with bread bowls.

• Split pea soup
• Creamy asparagus and lemon soup
• 5 bean soup or chili

Ingredients For No Egg Yeast Bread

Flour this has been tested with both plain flour and white bread flour. Either will work but bread flour makes a nice chewier baked bread because of the gluten content.

Yeast instant yeast (1 packet of yeast = 1 tablespoon) You will need 2 packets to make a full recipe (4 loaves).

Shortening the original recipe uses shortening but any vegetable oil will work. I prefer to use olive oil or unsalted butter instead of shortening.

White sugar or substitute with honey

Table salt or sea salt

Tools

• Cookie sheet 
• Parchment baking paper
• Hand-held mixer
• Large mixing bowl
• Wooden spoon
• Kitchen cloth or plastic wrap
• Loaf pan (full recipe makes 4 standard loaves)
• Wire racks (optional for cooling bread)

Step 1 – In a large bowl add 5 cups of warm water. Stir in 5 tbsp sugar and sprinkle in *2 tablespoons of yeast.

Step 2 – Let mixture sit for about 10 minutes or until it looks like a gray frothy mess.

Step 3 – With a handheld mixer add *2 teaspoons salt ⅔ cup *olive oil and 6 cups of flour. Mix until all ingredients are wet plus five minutes more.

Step 4 – With a large wooden spoon add 6 more cups of flour. Try to mix it thoroughly this time.

Step 5 – Leave the spoon in the bowl and cover with plastic wrap to allow the dough to double in size.

Step 6 – Mix the dough down with a spoon and let the dough rest for 10 minutes each time. Repeat this step four times.

By this time the dough starts to act like Tigger meat, and you can flip it out on an oiled counter. Do it five or more times for fun.

-Frank P.

Step 7 – Divided into four equal hunks. Hammer out flatten dough and roll up from the corner to form a bread roll.
Baked 375° F for 35 to 45 minutes.

“When you remember, bless Kathy Pale who gave me the recipe.” Love Dad

*Adapted by Angela K. from Grandpa’s original handwritten recipe.

Small 6″ Hoagie Roll for a french dip or chicken salad sandwich. You will need to use a tennis ball size of dough to form a 6″ hoagie bun. Start by stretching the dough into a smooth ball shape, rest for 10 minutes while shaping the rest of the dough. Roll out from the center to form a 6″ long rectangle. Roll up from the long end, crimp bottom closed, and fold in sides. Proof until doubled in size and bake on a prepared sheet pan until golden brown.

Large 12″ Hoagie Bun for sub sandwiches Use a softball ball size dough to form a 12″ hoagie roll by stretching the dough into a smooth ball shape, rest for 10 minutes. Roll out into a 12″ long rectangle. Roll up from the long end, crimp bottom closed, and fold in sides. Let proof in a warm place on a prepared sheet pan.

Extra-large Hoagie Buns to serve next time you have a lot of people for luncheons and kids parties. Separate a full recipe into 4 equal parts of dough. Hand stretch each large piece of dough to form a smooth ball. Rest for 10 minutes while hand forming the rest of the dough. Roll out each piece the length of your baking sheet. Pinch ends closed and put on a prepared baking sheet. Egg wash and add hoagie roll toppings below, let rise, and bake until golden brown.

Here are a few great options to change up your sandwich bread by simply adding a milk wash and topping. Change the type of crust with a few extra ingredients like sesame seeds, garlic salt, sunflower seeds, grated cheese, or poppy seeds.

If you don’t have an egg allergy, use a whole egg mixed in a small bowl with a splash of milk or almond milk to make an egg wash. Brush egg wash and top with your favorite topping before baking.

Fried Beaver Tail– Form into 1″ thick shapes and fry in oil on both sides until golden brown. Top with sugar, honey, jelly, or honey butter.

Fried Sandwich Dough– Form a golf ball size dough into a flat 3/4″ thick oval. Fry to a golden brown on each side and once cooled, fill with a creamy salad like chicken salad, tuna salad, or ham and cheese with mayo.

Stuffed & Fried Sandwich– Flatten a golf ball size dough to ½” thick. Fill with cheese or any cooked sandwich meat. Fold filling into the center and pinch closed. Fry until golden brown on each side. Be careful to not overfill pockets or the cheese will ooze out while cooking.