Ingredients
Equipment
Method
- Crack the eggs into your blender, then add the warm milk, sugar, oil, and salt. Blend on medium for 1 minute and 30 seconds until smooth and frothy.
- Pour the mixture into a large mixing bowl and add 2 cups of flour. Stir until just combined; it will be thick and shaggy.
- In a small bowl, mix the remaining 1 cup of flour with the dry yeast and fold this into the batter until no dry streaks remain.
- Grease a 25 cm loaf pan and pour the batter in, filling it halfway. Cover loosely and let rise in a warm spot for 30 minutes.
- Preheat your oven to 180°C (350°F). Bake for 30–35 minutes until golden brown and a toothpick comes out clean. Cool for 10 minutes before turning out onto a wire rack.
Nutrition
Calories: 120kcalCarbohydrates: 20gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 2gVitamin A: 75IUCalcium: 40mgIron: 0.5mg
Notes
This bread is perfect for lazy Sunday breakfasts or as an afternoon snack. It can be made without a blender, just whisk the wet ingredients by hand. Store in an airtight container for up to 3 days or freeze for longer storage. Try different variations with whole wheat flour, honey, or add-ins like raisins and nuts. Always check the freshness of your yeast for the best results. Slicing the bread while warm might make it gummy, so let it cool before cutting!
Tried this recipe?Let us know how it was!