Some days, you just need bread—no time for proofing, no patience for yeast. This no-yeast bread recipe has been my go-to for those moments when a warm, homemade loaf feels like the perfect companion to dinner.
With its golden crust and tender crumb, it delivers everything you love about freshly baked bread, minus the waiting game. This recipe’s magic lies in its simplicity: pantry staples, no rise time, and a foolproof method. The first time I made it, I was skeptical—could bread without yeast really be that satisfying?
Spoiler alert: it absolutely is. Perfect for last-minute cravings, soup pairings, or even as a base for your favorite toppings, this loaf is endlessly versatile. The aroma alone is worth the effort. Imagine the nutty scent of flour mingling with the subtle tang of buttermilk (or its easy substitute).
It’s the kind of bread that makes your kitchen smell like a bakery in under an hour. No yeast bread has been gaining popularity for good reason. Whether it’s the ease of preparation or the comforting, rustic flavors, this recipe is proof that sometimes, simple really is best.
So grab your mixing bowl, and let’s get baking. And if you need ideas for what to serve with it, use this bread to make Crockpot Pulled Pork, or enjoy it with Crockpot Tuscan Chicken—they’re perfect together!
What’s So Great About This Dish?
- Unbelievably Quick and Easy: No yeast means no rising, no waiting, and bread that’s ready in under an hour—ideal for weeknight dinners or unexpected guests.
- Adaptable to Your Pantry: I’ve swapped out buttermilk for yogurt and even tried adding herbs or cheese. It always works, and you can make it your own.
- Perfect Texture: Soft, moist, and with just the right amount of crumb, this bread nails that homemade feel without any kneading or complicated techniques.
- Rustic Charm: Its golden crust and rustic appeal make it look like you spent hours in the kitchen. No one has to know how easy it was!
- A Lifesaver: When yeast was hard to find, this recipe saved my bread cravings—and it might just save yours too.
No Yeast Bread Recipe
Equipment
- 22 x 13 cm (9 x 5-inch) loaf pan
- Cooling rack
- Rubber spatula
- Oven
- Mixing bowl
- Parchment paper
Ingredients
- 3 tsp white sugar
- ¼ cup oil
- 4 cups flour plain/all-purpose
- 2¼ cups milk
- 8 tsp baking powder
- 1½ tsp cooking / kosher salt
Instructions
- Preheat the oven to 220°C (430°F) or 200°C (390°F) for fan-assisted ovens.
- Grease a 22 x 13 cm (9 x 5-inch) loaf pan and line it with parchment paper, leaving extra overhang for easy lifting.
- Combine the flour, baking powder, salt, and sugar in a mixing bowl, stirring well.
- Make a well in the center of the dry ingredients and pour in the oil and milk.
- Mix thoroughly until the flour is fully incorporated; the batter will be thick but easy to stir.
- Transfer the batter into the prepared loaf pan, using a spatula to smooth the surface and scrape the bowl clean.
- Bake the bread for 30 minutes, then remove it from the oven and cover the top with foil.
- Lower the oven temperature to 200°C (390°F) or 180°C (360°F) for fan ovens, and return the bread to bake for another 20 minutes.
- Take the loaf out of the oven and let it cool in the pan for 5 minutes.
- Use the parchment overhang to lift the bread from the pan and place it on a cooling rack.
- Allow the bread to cool completely for at least 45 minutes before slicing.
Notes
- The bread is softer and more delicate than yeast-based loaves but slices neatly on the second day and beyond.
- Ideal for sandwiches, toast, grilled cheese, French toast, and bread puddings.
| Nutrition | Value |
| Calories | 146kcal |
| Carbohydrates | 24g |
| Fibre | 1g |
| Fat | 4g |
| Protein | 4g |
| Cholesterol | 1g |
