I bake a simple, everyday bread without any yeast—just basic ingredients like flour, baking powder, salt, and liquid. It’s quick, easy, and delivers a satisfying slice of homemade bread in under an hour.
Why You’ll Love This Recipe
I appreciate how fast and fuss-free this bread is. No proofing time, no yeast headaches—just mix, knead a few times, and bake. It’s perfect when I’m out of yeast or need fresh bread in a pinch, and it still delivers great taste and texture.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All‑purpose flour
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Baking powder
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Salt
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Sugar (optional, for a touch of sweetness)
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Milk or buttermilk (or plain yogurt thinned with a little water)
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Egg (optional, for richness)
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Melted butter or oil (optional, for tenderness and flavor)
directions
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I preheat the oven to about 375 °F and line a loaf pan.
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In a large bowl, I whisk together flour, baking powder, salt, and sugar if using.
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In a separate bowl, I whisk milk (or buttermilk/yogurt), egg, and melted butter or oil.
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I pour the wet ingredients into the dry and stir until just combined—avoiding overmixing to keep the bread tender.
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I turn the dough onto a lightly floured surface, knead gently 5–6 times, then shape it into a loaf that fits my pan.
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I bake for about 30–35 minutes until the top is golden and a toothpick in the center comes out clean.
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I let it cool in the pan a few minutes, then transfer to a rack to cool before slicing.
Servings and timing
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Servings: 8–10 slices
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Prep time: ~10 minutes
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Cook time: 30–35 minutes
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Total time: ~45 minutes
Variations
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I swap half the flour with whole wheat flour for extra fiber and a heartier taste.
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I stir in herbs like rosemary or thyme—or garlic powder—for a savory version.
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I sometimes add cheese and chopped olives or nuts for a flavorful twist.
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I replace milk with buttermilk or yogurt for a tangy crumb and richer flavor.
storage/reheating
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Room temperature: I keep wrapped in foil or in a sealed bag for up to 2 days.
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Reheat: I warm slices in the toaster oven or oven at 350 °F for 5 minutes to refresh the crust.
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Freeze: I freeze slices in a freezer bag for up to 2 months. I toast them straight from the freezer when ready to eat.
FAQs
Is yeast absolutely unnecessary?
Yes—this bread relies on baking powder for lift, so no yeast is needed. It won’t have the same airy texture as yeast bread but is still soft and satisfying.
Can I make it dairy-free?
Absolutely. I swap milk for non-dairy milk (almond, soy) and use oil instead of butter.
How long will it stay fresh?
It stays fresh at room temperature for about 2 days. After that, I prefer freezing slices to maintain quality.
Can I double the recipe?
Yes—I double the ingredients and bake in a larger pan. I may need to adjust bake time by a few minutes.
What’s the best way to serve it?
I toast it lightly and enjoy it with butter, jam, or savory toppings like avocado or soft cheese.
Conclusion
This No‑Yeast Bread has become my go-to when I want fresh, homemade bread without waiting or special ingredients. It’s quick, flexible, and endlessly adaptable—perfect for when I want the comfort of fresh bread with zero fuss.
Print
No‑Yeast Bread
- Total Time: 1 hour
- Yield: 12 servings
Description
A quick and easy homemade bread that skips the yeast—moist, tender, and perfect when you want fresh-baked goodness without the wait.
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar (optional, for light sweetness)
1¼ cups milk (dairy or plant-based)
2 tablespoons unsalted butter, melted (or oil)
1 large egg
Instructions
Preheat oven to 375 °F (190 °C). Grease an 8×4‑inch loaf pan or line with parchment.
In a large bowl, whisk together flour, baking powder, salt, and sugar until well blended.
In a separate bowl, whisk milk, melted butter, and egg until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined—don’t overmix.
Transfer batter to prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baked
