Fluffy Round Loaf without Eggs

fromTopatoДарт Вейдър4119871
"Soft, fluffy and tasty, without eggs in the dough. A must try."
Preparation50 min.
Cooking60 min.
Тotal110 min.
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  • milk - 1 cup (240 mL) warm
  • water - 1 cup (240 mL) warm
  • oil - 1 cup (240 ml)
  • sugar - 2 tablespoons
  • salt - 1 tablespoon
  • yeast - 1/2 packet fresh (1 1/3 tbsp (20 g)) (I put 1 1/3 tsp (7 g) dry)
  • flour - 6 cups (840 g) (I used about 2 lb (1 kg))
  • eggs - 1 yolk, for spreading
  • sesame seeds - for sprinkling


Dissolve the yeast and 1 tbsp sugar in the water. Cover with a towel and aside for 10-15 min. If the yeast is dry, pour it into the flour right away.

Put 3 cups sifted flour in a bowl. Make a well, pour the mixture of yeast, milk and oil in the middle.

Pour in the sugar and salt. Stir with a spoon. Knead until the dough becomes soft and stretchy. Gradually, add the remaining flour.

Divide the dough into 2 parts. Roll out both thinly into a rectangular form. Cut out identical triangles with a 2″ (5 cm) base.

Wrap them into scones, starting from the base. Arrange the scones in an 11 3/4″ (30 cm) tray, covered with baking paper or oiled.

Cover the pita and let it sit for 30-40 min. in a warm area. Smear it with the egg yolk, beaten with 1 tbsp milk.

Bake at 356°F (180°C) on the lower element with the fan on. Halfway through baking, turn the upper element on as well.

Bake until you obtain a nice golden crisp.find similar recipes here

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