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This image shows a loaf of no yeast bread on a wooden chopping board with a few slices placed neatly on the side. The bread has a golden crust on the outside and a soft, fluffy texture on the inside.

No Yeast Bread Recipe

This No Yeast Bread recipe is a quick and easy alternative to traditional bread, requiring no rising time. With simple ingredients and a soft texture, it’s perfect for sandwiches, toast, or your favorite bread-based dishes, ready in under an hour.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course bread
Cuisine australian
Servings 18 slices
Calories 146 kcal

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.
    This image shows an oven being preheated, an essential first step to ensure the bread bakes evenly and properly.
  • 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.
    This image shows flour, baking powder, salt, and sugar being combined in a large mixing bowl, forming the dry base for no yeast bread.
  • Make a well in the center of the dry ingredients and pour in the oil and milk.
    This image shows oil and milk being poured into the bowl of dry ingredients, ready to be mixed into a batter.
  • Mix thoroughly until the flour is fully incorporated; the batter will be thick but easy to stir.
    This image shows the batter being thoroughly mixed with a wooden spoon until all the flour is fully incorporated, creating a smooth consistency for no yeast bread.
  • Transfer the batter into the prepared loaf pan, using a spatula to smooth the surface and scrape the bowl clean.
    This image shows the bread batter being evenly spread into a greased loaf pan, ready to be baked in the oven.
  • Bake the bread for 30 minutes, then remove it from the oven and cover the top with foil.
    This image shows the baked loaf of no yeast bread being carefully taken out of the oven, with a golden crust visible on top.
  • 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.
    This image shows the baked loaf of no yeast bread being carefully taken out of the oven, with a golden crust visible on top.
  • Use the parchment overhang to lift the bread from the pan and place it on a cooling rack.
    This image shows the loaf of no yeast bread resting on a wire cooling rack, allowing air to circulate and prevent the crust from becoming soggy.
  • Allow the bread to cool completely for at least 45 minutes before slicing.
    This image shows a loaf of no yeast bread being sliced with a bread knife into even pieces, ready to be served as a warm, crusty treat.

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.