This no yeast bread is a quick baking powder loaf with a soft crumb and crunchy crust. It takes five minutes to prepare and goes straight into the oven without kneading, rising, or resting.

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No yeast bread loaf with soft crumb and golden crust

Why You'll Love This No Yeast Bread

No yeast or waiting: Baking powder provides the rise, so the batter can be baked immediately.
Five-minute preparation: The separate wet and dry mixtures come together quickly before baking.
Soft and crunchy: The soft interior contrasts with the crunchy baked crust.
Useful throughout the day: The lightly sweetened loaf works with butter, fruit jam, and savory sandwich fillings.

I prefer fresh homemade bread while it is still warm, so this quick loaf fits how I like to eat. Unlike my homemade ciabatta bread, it does not make me plan around yeast or rising times. I mix the batter, fill the pan, and move straight to baking. That shorter process gives me warm bread without waiting for dough to rest. It is the practical homemade loaf I choose when I want bread without a long schedule.

I use only a little sugar, so the loaf stays lightly sweetened and suitable for savory fillings. The crumb remains soft, while the crunchy crust adds a firm contrast around each slice. I mix the dry ingredients before adding the milk and oil, helping the baking powder disperse evenly. The batter stays slightly lumpy because I stop stirring as soon as everything is combined. This method resembles my moist cornbread, although the finished loaf has a finer, more neutral profile.

Quick homemade bread without yeast or rising time

Key Ingredients in No Yeast Bread

These everyday ingredients create a sliceable loaf without yeast or kneading.

Plain 00 flour: I use this finely milled flour as the base of the loaf.
Whole milk: Room-temperature whole milk forms most of my wet mixture and blends easily with the oil.
Sunflower oil: I use this neutral oil to add richness without making the flavor heavy.
Sugar, baking powder, and salt: For me, sugar adds light sweetness, baking powder provides the rise, and salt balances the loaf.

How to Make No Yeast Bread

Prepare the dry and wet mixtures separately before combining the batter and baking it in a loaf pan.

Four-step process showing the dry ingredients mixed, the milk and sunflower oil blended, both mixtures combined, and the no yeast bread batter poured into the loaf pan.

1. Prepare the oven and pan: Preheat the oven, then grease the loaf pan or line it with parchment.

2. Mix dry ingredients: Add and stir the dry ingredients in a mixing bowl.

3. Combine the batter: Pour the wet ingredients, milk and oil, into the dry ingredients and stir just until the batter remains slightly lumpy.

4. Bake and cool: Fill the prepared pan, bake until the center is done, then cool briefly before removing the loaf.

Tips for No Yeast Bread

Weigh the flour: Measuring the flour by weight keeps the flour-to-milk ratio consistent.
Use room-temperature milk: Milk that is not refrigerator-cold mixes more readily with the sunflower oil.
Watch the baking window: Begin checking at 40 minutes and allow up to 50 minutes if the center needs longer.

Storage

I keep this bread in an airtight bag in the refrigerator for 2-3 days.

What to Serve With No Yeast Bread

I like serving this bread warm with room-temperature salted butter or small-batch strawberry jam. For lunch, I use the slices for a creamy egg salad sandwich or a chickpea salad sandwich.

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Recipe

No Yeast Bread

This no yeast bread uses baking powder for its rise and requires no kneading, rising, or resting. The batter takes only five minutes to prepare.

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Course: Bread

Cuisine: American

Prep Time: 5

Cook Time: 50

Total Time: 55

Servings: 15 slices

Calories: 160

Author: Estefania

Ingredients

Instructions

Preheat the oven to 180 °C. Grease and flour a 9 × 5-inch (23 × 13 cm) loaf pan or line it with parchment paper.
Sift 500 g plain 00 flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt into a large bowl. Stir until evenly combined.
Add 450 ml milk and 2 tablespoons sunflower oil to a separate container. Mix until well blended.
Pour the wet ingredients into the dry ingredients. Stir just until combined; the batter should remain slightly lumpy.
Pour the batter into the prepared pan. Bake the no yeast bread for 45-50 minutes, until a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 5-10 minutes. Remove it from the pan, then cool completely on a wire rack or serve warm.

Notes

Keep some lumps: Stop mixing once the wet and dry ingredients are combined; the batter should not become completely smooth.

Prepare the pan: Grease and flour the pan or line it with parchment paper to help prevent sticking.

Allow a brief pan rest: Leave the bread in the pan for 5–10 minutes before carefully transferring it to a wire rack.

Nutrition

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

No Yeast Bread (No Kneading or Rising)