Easy Milk-Free Braided White Bread
A simple, milk-free braided bread loaf suitable for those with lactose intolerance.
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Instructions
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Preheat oven to 350 F.
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Combine water and yeast in a medium bowl.
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Stir in sugar, oil, and salt.
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Mix in 2 cups of bread flour, then gradually add the remaining flour until a soft dough forms that pulls away from the spoon.
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Knead the dough on a lightly floured surface for 4 minutes until smooth.
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Place dough in a greased bowl, turning to coat the top.
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Cover and let rise in a warm place for 1 hour, or until doubled in size.
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Punch down the dough and knead on a floured surface for 4 minutes to remove air.
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Divide the dough into three equal pieces.
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Roll each piece into a 15-inch rope.
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Arrange the ropes side-by-side on a floured board, pinch the top ends together, then braid and pinch the bottom ends.
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Place the braided loaf on a greased baking sheet.
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Cover and let rise for 45 minutes, or until doubled.
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Bake for 35 to 40 minutes until golden brown.
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Cool completely on a rack before slicing.