No yeast? No problem! This easy no yeast bread recipe brings the taste of fresh-baked bread right into your kitchen without the wait or fuss. Tender, fluffy, and just a tad crusty, every slice offers a comforting bite that rivals traditional recipes. Whether you’re a busy parent juggling mealtime or someone who simply craves the smell of homemade bread, this recipe is your new go-to.

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I stumbled upon this wonderful bread idea one rainy afternoon when I wanted warm, cozy bread without the commitment of yeast. As my household filled with the delightful aroma of baking, I couldn’t help but feel excitement and anticipation. What’s fantastic about this easy no yeast bread is that it’s not just a last-minute fix; it’s a crowd-pleaser and budget-friendly. After just one taste, you’ll be wondering why you ever bought grocery store bread!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy No Yeast Bread
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy No Yeast Bread

Why You’ll Love This Recipe

Simple & Quick: Just 10 minutes of prep time means you’ll have fresh bread in no time.
Irresistible Flavor: Soft and tender inside with a beautiful golden crust; a perfect canvas for butter or jam.
Eye-Catching Appeal: A rustic loaf that looks impressive, but is so easy to make!
Flexible Serving: Enjoy it alongside soup, as toast for breakfast, or as a snack any time of day.
Diet-Friendly Options: Easily adaptable for dietary restrictions—check out my tips below!

Ingredients You’ll Need

3 cups all-purpose flour: Unbleached and organic for a wholesome touch. If you’re at high altitude, add 2 additional tablespoons for better results.
3 teaspoons baking powder: This is the star here, replacing yeast and helping the bread rise beautifully. At altitudes above 7,000 feet, reduce to 2 teaspoons to prevent over-leavening.
2 teaspoons granulated sugar: I prefer all-natural cane sugar to add just a hint of sweetness.
1 teaspoon kosher salt: Enhances flavor; if you’re using fine table salt, reduce to ¾ teaspoon to avoid oversalting.
1 ½ cups whole milk: Warmed slightly, it tenderizes the loaf and gives it that lovely texture.
3 tablespoons oil: I use avocado oil for a healthier option, but feel free to substitute with any light oil you like, such as olive oil.
1 tablespoon butter (optional): For brushing on top during baking, it adds a lovely flavor and shiny finish.

How to Make Easy No Yeast Bread

Preheat and Prepare the Pan: Preheat your oven to 425°F (220°C). Lightly grease a 9×5 loaf pan and line it with parchment paper, allowing some overhang for easy cleanup later.
Warm the Milk: In a small saucepan or microwave-safe bowl, warm the whole milk until it’s just warm to the touch—this helps to tenderize the bread. It shouldn’t be hot!
Mix Dry Ingredients: In a mixing bowl, combine the flour, baking powder, sugar, and kosher salt until well mixed.
Combine Wet Ingredients: Create a well in the center of the dry ingredients and pour in the warm milk and oil. Stir everything together using a wooden spoon until the mixture is thick yet sticky—don’t worry, this is right on target!
Transfer to Loaf Pan: Use a rubber spatula to scrape the dough into your prepared loaf pan, smoothing out the surface as you go.
Bake the Bread: Bake at 425°F for 13-15 minutes. Then, reduce the temperature to 350°F (190°C) and continue baking for an additional 30 minutes. If you’d like, brush the top with melted butter during the last 5 minutes for a gorgeous finish.
Check Doneness: The bread is done when an instant-read thermometer inserted into the center reads between 200–205°F (93–96°C). You can also use a skewer or toothpick; it should come out clean or with just a few moist crumbs.
Cool the Bread: Once baked, lift the bread out of the pan using the parchment paper. Let it cool on a wire rack for at least 45 minutes for the best slicing.

Storing & Reheating

Store your easy no yeast bread at room temperature in an airtight container for up to three days. If you prefer, refrigerate it for about a week in an airtight container. For longer storage, slice and freeze it in a freezer-safe bag for up to three months. To enjoy, simply reheat the slices in a toaster or oven until warmed through; this will refresh the bread’s texture, bringing it back to life!

Chef’s Helpful Tips

Don’t skip the parchment paper; it makes removal and cleanup a breeze.
Ensure your milk is warm but not hot—heat can kill the baking powder’s effectiveness.
If your dough feels too dry, just add a splash more milk until it reaches the desired consistency.
For extra flavor, consider adding herbs or spices when mixing the dry ingredients.
This recipe is perfect for experimentation! Feel free to incorporate cheese or dried fruits for a twist.

It’s quite incredible how simple ingredients can come together to create something so satisfying. I encourage you to try this recipe and make it your own! Feel free to add the flavors you love or serve it in a way that excites you.

Recipe FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute some of the all-purpose flour with whole wheat flour. However, you may need to add a bit more liquid to achieve the right consistency, as whole wheat flour absorbs more moisture.

What can I use instead of milk?

If you’re dairy-free or just out of milk, try using almond milk, oat milk, or any other non-dairy milk. Just make sure it’s warmed slightly before adding it to the dough.

What if my bread doesn’t rise?

If your bread doesn’t rise, it might be due to a few reasons—make sure your baking powder is fresh, and double-check that the milk was warm (not hot) when mixed in. Remember, this bread relies entirely on baking powder for its rise.

How can I make this bread more flavorful?

Feel free to get creative! You can add herbs (like rosemary or thyme), spices (like garlic powder or paprika), or even shredded cheese to the dough for added flavor.

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Easy No Yeast Bread

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Author: Sabine
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 10 servings 1x
Category: Bread
Method: Baking
Cuisine: American

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Description

Enjoy the delightful flavor of Easy No Yeast Bread, crafted with wholesome ingredients like flour and milk. This quick and simple loaf is perfect for any meal, ensuring you have fresh, homemade bread without the wait. Perfect for quick dinners or to serve with soups!

Ingredients

Scale

3 cups all-purpose flour (unbleached, organic, high altitude add 2 tablespoons)
3 teaspoons baking powder (reduce to 2 ¾ for high altitude, 2 teaspoons above 7,000 feet)
2 teaspoons granulated sugar (all-natural cane sugar preferred)
1 teaspoon kosher salt (reduce to ¾ if using fine table salt)
1 ½ cups whole milk (warmed slightly)
3 tablespoons oil (avocado or light olive oil recommended)
1 tablespoon butter (melted, optional)

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Instructions

Preheat the oven to 425°F (220°C). Lightly grease a 9×5 loaf pan with oil and line it with parchment paper, leaving an overhang for easier lifting.
Warm the milk in a small saucepan or microwave until it feels just warm to the touch without being hot.
In a mixing bowl, combine the flour, baking powder, sugar, and salt until well mixed.
Create a well in the center of the dry ingredients and pour in the warmed milk and oil. Mix thoroughly with a wooden spoon until fully incorporated. The dough should be sticky and thick.
Scrape the dough into the prepared loaf pan using a rubber spatula and smooth the surface.
Bake at 425°F for 13-15 minutes, then reduce to 350°F (190°C) and bake for an additional 30 minutes. Brush the top with melted butter in the last 5 minutes of baking.
Check the bread with an instant-read thermometer; it should register 200–205°F (93–96°C). If no thermometer is available, ensure a skewer or toothpick comes out clean or with a few moist crumbs.
Remove the bread from the oven, lift it out using the parchment, and cool it on a wire rack for at least 45 minutes for clean slices.

Notes

Use unbleached flour for a better texture.
Ensure that the milk is warm but not hot to achieve the desired tenderness.
Cool the bread completely before slicing to avoid crumbling.