I am looking for a recipe for bread on dough for HP, so that it is simple without eggs and milk

I have already tried several recipes, but they were all with milk and eggs, the bread is too rich, but I want simple bread, maybe someone has a proven recipe, please share!

if you want uncooked bread, it seems to me that this recipe is what you need: White table bread for a long time (oven) from Chuchelka (sorry, I don't know how to insert a link), it is very, very tasty!

Somewhere we had recipes for sieve bread - it is definitely on dough.

We use the basic recipe:

500 g wheat flour (premium, 1 or 2 grades)
320 ml water
6-8 g live compressed yeast
1.5 tsp salt
1-2 tbsp. l. butter (vegetable or butter)

We take half the water, half the flour and yeast, 0.5 tsp. salt - knead the dough (in Panasonic the "pizza" mode for 10-15 minutes, then the program is reset), leave the dough in a bucket for 1-2-3-4 hours, depending on the temperature. Maximum - until the dough falls off. We add the rest of the products, put them on the main program.
And here is the recipe for bread on a long dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52097.0

We use the basic recipe:

500 g wheat flour (premium, 1 or 2 grades)
320 ml water
6-8 g live compressed yeast
1.5 tsp salt
1-2 tbsp. l. butter (vegetable or butter)

We take half the water, half the flour and yeast, 0.5 tsp. salt - knead the dough (in Panasonic the "pizza" mode for 10-15 minutes, then the program is reset), leave the dough in a bucket for 1-2-3-4 hours, depending on the temperature. Maximum - until the dough falls off. We add the rest of the products, put them on the main program.
And here is the recipe for bread on a long dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52097.0

And do you put all the yeast at once or also half? I did something like this, but for some reason the bread did not rise well ... Or on dough and should it be lower than without dough?

Yeast all goes into dough.

On pressed yeast and dough, the bread will be denser, not as airy (or rather, not as cottony) as on dry yeast. But it will also be much tastier.

By the way, now I was looking at the GOST at the Kiev Arnaut - there is a dough for 400 grams of wheat flour of the 2nd grade, 2.5 grams of yeast is generally used, and the dough ferments for about four hours.