Sometimes, the craving hits when you least expect it. You want something warm and comforting, but the yeast in the pantry is long gone or forgotten—yet you still want fresh bread. That’s exactly how this no yeast olive oil bread found its way into my kitchen one afternoon, when I was juggling too many things and needed a quick fix.
I remember pulling out the ingredients, half multitasking and half daydreaming about the first slice toasted with a dab of butter. The smell of olive oil mingling with baking powder as it baked filled the whole house in less than an hour. When I finally sliced into the warm loaf, the crumb was tender, soft, and surprisingly flavorful. It wasn’t the rustic, chewy bread I usually aim for, but the simplicity and richness made up for it. I spread a little jam, took a bite, and thought, this one’s going to be a keeper—especially on those rushed days.
It’s not perfect if you’re after a traditional yeast loaf, but that’s kind of the point. It’s simple, forgiving, and still manages to feel special without hours of rising time. I usually slice it a little thick and use it for sandwiches or alongside soup, but it’s just as good on its own.
- Quick to make, with no waiting for dough to rise.
- Soft and tender crumb thanks to olive oil enrichment.
- A mild, versatile flavor that pairs well with sweet or savory toppings.
- Simple — and that’s kind of the point.
If you’re feeling unsure about giving up the yeast, just try this once. It might surprise you how much you enjoy the ease and the texture. Plus, it’s a nice change when you want bread without the fuss.
PrintNo Yeast Olive Oil Bread
A simple and quick no yeast olive oil bread that is soft, flavorful, and perfect for sandwiches or as a side. This bread uses baking powder as a leavening agent and is enriched with olive oil for a tender crumb and rich taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 slices
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
1/4 cup extra virgin olive oil
1 tablespoon honey
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan with olive oil.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
In a separate bowl, combine the whole milk, extra virgin olive oil, and honey. Stir until the honey is dissolved.
Pour the wet ingredients into the dry ingredients. Mix gently with a wooden spoon or spatula until just combined. Do not overmix; the batter will be thick and slightly sticky.
Transfer the dough into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Turn the bread out onto a wire rack and allow it to cool completely before slicing.
Kitchen-wise, you don’t need anything fancy here—just a loaf pan and a mixing bowl. I like to serve it warm, right from the oven, but it’s also great toasted the next day. Sometimes I add a little herbs or garlic to the mix, though I haven’t tested all those variations enough to say it’s a must. If you want to switch up the milk, I’ve tried almond milk with decent results but the texture shifts slightly.
FAQ
Can I use whole wheat flour? You can, but the bread might be a bit denser and less tender. I’d suggest mixing it with all-purpose flour for a better crumb.
How long does it keep? It’s best eaten within a few days stored in an airtight container. You can freeze it if needed, but I like it fresh.
Is olive oil essential? It really adds to the flavor and moistness, but you could try a neutral oil if you’re out.
Give this no yeast olive oil bread a try next time you want fresh bread without the wait. It’s quick, tasty, and just right for those moments when you need something homemade without the usual effort.