You Won’t Believe This Bread Made in a Blender! Just Blend & Bake-No Kneading!

Ingredients

• 2 large eggs Eggs (about 55 g each, room temperature)
• 250 ml Milk (full‑fat for richer flavor; any milk works)
• 2 tablespoons Granulated Sugar (adjust to taste)
• 40 grams Unsalted Butter (melted)
• 1.5 teaspoons Instant Dry Yeast (if using active dry, dissolve in lukewarm milk first)
• 350 grams Bread Flour (sifted; all‑purpose flour works as a substitute)
• 0.5 teaspoons Salt (fine sea salt)
• 1 large egg yolk Egg Yolk (for egg wash; beaten with a splash of milk)
• 1 sheet Parchment Paper (to line the loaf pan)

Instructions

1. Prepare Eggs

   Crack two large eggs (≈55 g each) into a small bowl and set aside.

   Time: PT2M

2. Blend Wet Ingredients

   In a blender, combine 250 ml full‑fat milk, the two eggs, 2 Tbsp sugar, and 40 g melted unsalted butter. Blend on medium speed for about 2 minutes until smooth and creamy.

   Time: PT3M

3. Incorporate Yeast

   Add 1½ tsp instant dry yeast to the blended mixture and stir quickly to distribute. (If using active dry yeast, dissolve it in a little lukewarm milk first.)

   Time: PT1M

4. Prepare Dry Ingredients

   Sift 350 g bread flour into a large bowl, then add ½ tsp fine sea salt and whisk to combine.

   Time: PT2M

5. Mix Dough

   Pour the liquid mixture into the flour bowl. Stir with a spatula until the batter is smooth and pourable, about the consistency of a thick pancake batter. Adjust with a little extra flour or milk if needed.

   Time: PT2M

6. First Proof

   Transfer the batter to a loaf pan lined with parchment paper, cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in volume, 30‑60 minutes.

   Time: PT45M

7. Preheat Oven

   While the dough is proofing, preheat the oven to 180 °C (350 °F).

   Time: PT10M

8. Apply Egg Wash

   Beat one egg yolk with a splash of milk. Brush the surface of the risen dough with the wash for a glossy crust.

   Time: PT2M

9. Bake Bread

   Place the loaf in the preheated oven and bake for 40 minutes, or until a toothpick inserted in the centre comes out clean and the top is golden brown.

   Time: PT40M

   Temperature: 180°C

10. Cool and Serve

    Remove the bread from the oven, let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

30 g

Fat

5 g

Fiber

1 g