Tips
Use a diffuser or flat pan under your pot to prevent scorching.
Let bread cool before slicing for best texture.
Brush with butter immediately after cooking for softness.
Store wrapped to keep moisture locked in.
Prep Time
20 minutes
Cooking Time
40 minutes
Total Time
2 hours (including rising)
Nutritional Information (Approximate per slice)
Calories: 150
Protein: 4g
Sodium: 190mg
FAQs
Can I make this without yeast?
Yeast is recommended for softness; baking powder versions will be denser.
What pan works best?
A heavy skillet, Dutch oven, or thick pot with a tight lid works best.
Can I make this vegan?
Yes—use plant-based milk and oil instead of butter.
How long does it stay soft?
Up to 2 days at room temperature when wrapped properly.
Conclusion
No Oven Eggless Milk Bread is proof that fresh, soft homemade bread doesn’t require fancy equipment or complicated ingredients. Fluffy, lightly sweet, and incredibly versatile, this stovetop bread is perfect for everyday meals and small kitchens alike. Once you try it, you’ll love how easy and reliable this comforting, egg-free milk bread truly is.
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2 ½ cups all-purpose flour
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2 tablespoons granulated sugar
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1 ½ teaspoons instant yeast
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1 teaspoon salt
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¾ cup warm milk (110°F / 43°C)
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3 tablespoons vegetable oil or melted butter
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Extra oil or butter, for greasing
Instructions
In a mixing bowl, combine warm milk and sugar. Add yeast, stir gently, and let sit for 5–10 minutes until foamy. This ensures the yeast is active.
Step 2: Make the Dough
Add flour, salt, and oil (or melted butter) to the yeast mixture. Mix until a soft dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky.
Step 3: First Rise
Place the dough in a lightly greased bowl, turning once to coat. Cover with a clean cloth and let rise in a warm place for 1 hour, or until doubled in size.
Step 4: Shape and Second Rise
Punch down the dough gently and shape into a round or loaf that fits your pan. Place into a greased heavy-bottomed pan or pot. Cover and let rise again for 30–40 minutes until puffy.
Step 5: Cook on the Stovetop
Place the pan on the stovetop over very low heat. Cover tightly with a lid. Cook for 35–45 minutes, checking occasionally to ensure the bottom doesn’t brown too fast. The bread is done when it sounds hollow when tapped and a skewer inserted comes out clean. Flip carefully and cook 3–5 minutes on the other side if needed for even color.
Notes
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Use a heavy-bottomed pan for even heat distribution.
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Keep heat very low to prevent burning.
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Do not open the lid too often during cooking.
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Milk should be warm, not hot, to protect the yeast.
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