Look on the internet for "challah" recipes. They NEVER have milk in them. Depending on the recipe, some will have more sugar (or honey) for a sweeter bread. If it is for sandwiches, etc, you may look for recipes with less sugar.
Also, if you look in the grocery store, Arnold's "Italian" loaf (not for garlic-style bread... this is a loaf of white bread) has no diary products.
You could potentially substitute soymilk. I'm currently having to try this stuff too for one of my twin toddlers. Haven't yet but I'm hopeful. Also try going to www.thefreshloaf.com . They're a wealth of information for all kinds of baking needs and are very good at helping when you have questions. www.thefreshloaf.com
Simple Crusty Bread Adapted from ''Artisan Bread in Five Minutes a Day,''
Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Yeast Breads
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons yeast 1 1/2 tablespoons kosher salt 6 1/2 cups unbleached -- all-purpose flour, more for dusting dough Cornmeal.
In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.
Each Loaf is 663 calories, trace of fat, 1 gram fiber & for WW each loaf is 13 Points. If you can get 13 slices per loaf they work out to 1 Point per slice.
NOTES : You can refrigerate a four-loaf batch of dough, or even an eight-loaf batch, for as long as two weeks, cut off a piece when you want to bake it, and it's ready to eat in about two hours. =======================
Hi All...This morning I was looking at a site that had all bread machine recipes. On it was this "Diet Bread" recipe that looked like it should turn out either like a brick or a rubber floor mat. So I had to try it! Here are the
ingredients: 1 1/4C. diet cola, I used Wegmans diet lemon cola because I didn't have plain, 3 cups bread flour, 2 1/4 teaspoons yeast.
Yup, that's it.
Put it in the machine according to your machine instructions and put it on the White Bread cycle. Yields a 1 1/2 pound loaf.
I always put mine on the manual cycle because I prefer to bake mine in the oven. So I did this and let it raise. Preheated the oven and popped it in. Now I just couldn't wait to see what it was going to taste like. It raised and baked fine. And best of all it tasted good too. No sugar, no salt, no fat. However, for myself I think that next time I will add a little salt. But that's a matter of taste. I still can't believe that it worked....Char
Does any one have a recipe for white bread made with no milk I made some the other day but it was not very good my daughter is lactose intolerant and I cannot find a tasty bread please help if you can thanks