Name: No Oven Eggless Milk Bread (Soft, Fluffy & Stovetop Recipe)
Ingredients: 2 ½ cups all-purpose flour; 2 tablespoons granulated sugar; 1 ½ teaspoons instant yeast; 1 teaspoon salt; ¾ cup warm milk (110°F / 43°C); 3 tablespoons vegetable oil or melted butter; Extra oil or butter, for greasing

Ingredients

Scale

2 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 ½ teaspoons instant yeast
1 teaspoon salt
¾ cup warm milk (110°F / 43°C)
3 tablespoons vegetable oil or melted butter

Extra oil or butter, for greasing

Instructions

Step 1: Activate the Yeast

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

Use a heavy-bottomed pan for even heat distribution.
Keep heat very low to prevent burning.
Do not open the lid too often during cooking.

Milk should be warm, not hot, to protect the yeast.