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.
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 homemade bread while it is still warm, so this loaf suits the way I like to eat. Unlike my homemade ciabatta bread, it needs no time set aside for rising. I mix the batter, fill the pan, and put it straight into the oven. That makes it a practical choice when I want fresh bread without planning around yeast.
I use a little sugar to keep this loaf lightly sweetened and suitable for savory fillings. Its soft crumb contrasts with the crunchy crust around each slice. Before adding the milk and oil, I mix the dry ingredients so the baking powder is evenly distributed. As with my moist cornbread, I stop stirring once the batter comes together, leaving small lumps. This loaf has a finer, more neutral profile that works with both sweet and savory toppings.
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.
1. Prepare the oven and pan: Preheat the oven to 355 °F/180°C. Grease and flour a 9 × 5-inch (23 × 13 cm) loaf pan, or line it with parchment paper.
2. Mix the dry ingredients: Sift the flour, sugar, baking powder, and salt into a large bowl, then stir until evenly combined.
3. Combine the batter: Mix the milk and sunflower oil in a separate container. Pour into the dry ingredients and stir just until combined, leaving the batter slightly lumpy.
4. Bake and cool: Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 5-10 minutes, then transfer to a wire rack. Serve warm or leave to cool completely.
Tips for No Yeast Bread
- Measure by weight: Weigh the flour to keep the flour-to-milk ratio consistent rather than relying on an estimated volume.
- Check the milk temperature: Use room-temperature milk so it mixes readily with the sunflower oil before combining the wet and dry ingredients.
- Judge the center: Begin checking at 40 minutes, with 45-50 minutes as the usual baking window; a clean toothpick confirms the center is done.
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
Ingredients
- 500 g plain 00 flour
- 450 ml milk - room temperature
- 2 tablespoons sunflower oil
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- 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
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.
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