French Bread No Milk & No Egg
Need warm, delicious, homemade French bread in your life?
This is one of the easiest with simple ingredients you'll have on hand.
No milk, no egg, and you don't even have to knead it.
And did I mention it's done in one hour?!
See our easy French bread recipe & video tips below!
Get our printable recipe sheet for this and 24 other top MAM recipes when you join membership! See recipe below.
I owe my husband an apology over this one.
When he asked for homemade French bread loaves with chili mac the other night, I was not a happy camper.
And when he suggested I turn around and make them into salty garlic bread, I was extra annoyed.
But I have to admit, his food ideas often turn into a smashing success here at Milk Allergy Mom.
Like the snickerdoodle cookies he really wanted us to bake years ago.
Anyways, I got to work figuring out how to give French bread my best shot.
Now this is one of the most popular recipes here at Milk Allergy Mom!
It's the perfect, simple, quick, easy bread recipe using just basic ingredients.
- no milk
- no egg
- no kneading
- done in an hour!
Ok, an hour and 10 minutes if you're needing garlic toast.
But still, this can't get any easier.
See our step-by-step instructions below!
FRENCH BREAD RECIPE
Makes 2 Long Loaves
Total Time: 1 hour
BREAD INGREDIENTS
1 tablespoon yeast
¼ cup warm water
1 cup hot water
1-½ tablespoons sugar
1 teaspoons salt
2.5 tablespoons olive oil
3-¼ all purpose cup flour
olive oil or melted butter for brushing (optional)
BREAD DIRECTIONS
1. In a small measuring cup dissolve 1 tablespoon yeast in ¼ cup warm water. The water should be the temperature of a baby bath, not too hot, not too cold.
2. In your Kitchen Aid Mixer bowl: combine 1 cup hot water, 1.5 tablespoons sugar, 1 teaspoon salt, 2.5 tablespoons oil and 1.5 cups flour and mix together with a spatula.
3. Add the yeast mixture to the bowl and mix in with a spatula.
4. Attach your dough hook to the mixer.
5. Add the remaining 1-¾ cups flour, ¼ cup at a time, mixing after each addition on the Kitchen Aid setting #2. As you add more flour, the dough should start to pull away from the bowl and cling to the hook in a ball like this.
6. Once all of the flour is added, remove it from the dough hook, and let the dough sit for 10 minutes in the bowl.
7. Separate your dough into 2 equal pieces.
8. On a lightly floured surface, roll each piece into a 9x12 rectangle.
9. Roll each rectangle up tightly like a jelly roll, pinching all the seams closed with your fingers.
10. Shape the rolls into French bread shape, getting all the edges smooth.
11. Place both dough rolls on a baking sheet, seam sides down.
12. Using a sharp knife, make diagonal cuts about ¼ inch thick in the bread, one inch apart.
13. Brush the top of the dough with olive oil, melted butter, or even water.
14. Let dough rise uncovered on the pan for 30 minutes in a warm place.
15. Bake at 375 for 18-22 minutes or until golden brown.
Serve warm with dairy-free butter, jam, or other favorite spreads.
Or see our recipe below for garlic bread.
GARLIC BREAD INGREDIENTS
loaf of French bread
3 tablespoons dairy-free butter (softened)
¼ teaspoon salt
¼ teaspoon garlic powder
GARLIC BREAD DIRECTIONS
Cut a loaf of baked French bread into 1" slices without cutting all the way through, using a bread knife.
Mix together the soft dairy-free butter, garlic powder, and salt.
Spread about a teaspoon of garlic butter between each bread slice, covering both sides.
Put the loaf of bread on a cookie sheet and bake at 375 degrees for 10 minutes.
Serve hot and enjoy!
HOW TO STORE FRENCH BREAD
We eat our first loaf fresh out of the oven.
Our second loaf we save for leftovers the next day.
To store it, just wrap it in plastic wrap and foil.
It's ok to leave on the counter for a few days.
Hope you love this dairy-free, egg-free, quick homemade French bread as much as we do!
You can save this French bread recipe on Pinterest for later.
And here are more dairy-free bread recipes you may also enjoy!
Hi Jamie,
I’m so super keen to try this as there’s not much bread available in Australia at the moment. Few questions....
* Hot water - do you mean boiling from a kettle?
* Flour - what sort of flour did you use? Plain flour, self raising, spelt, baking flour?
* In step 1 you mention adding 1 cup of warm water but in the ingredients it’s only a quarter 1/4 cup?
* Also the total flour doesn’t add up? Is it 2 & 3/4 cups as per recipe?