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.
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.