Sometimes you just crave the smell of fresh bread wafting through your kitchen, but waiting hours for yeast to do its magic feels like forever. This no yeast bread recipe steps in right when you need it most—quick, simple, and surprisingly soft.
One afternoon, I remember pulling this bread out of the oven just as a sudden rainstorm started. The kitchen filled with that comforting warmth and a faint, sweet aroma that made the gray day a little brighter. I sliced into it while it was still a bit warm, the crumb soft and tender, and I couldn’t help but notice how it was just the right kind of imperfect—some crumbs falling apart and sticking to my fingers. It wasn’t the fluffiest bread I’ve ever made, but it was just right. And honestly, I hadn’t planned on baking bread that day, so this quick fix felt like a small but perfect win.
Why You’ll Love It
- Ready in under an hour, so you can skip the waiting game of traditional yeast bread.
- Soft, tender crumb that feels homemade even when you’re short on time.
- Simple ingredients you probably already have, making spontaneous baking easy.
- It’s simple—and that’s kind of the point. No complex steps, just straightforward bread.
- This bread won’t have the same airy rise as yeast-based loaves, but it’s a delicious, satisfying alternative.
If you’re worried about trying bread baking for the first time or don’t have yeast on hand, this recipe feels like a kind friend who shows up with a fresh loaf exactly when you need it.
PrintNo Yeast Bread
A simple and quick no yeast bread recipe that is perfect for when you want fresh bread without the wait. This bread uses baking powder as a leavening agent and has a soft, tender crumb.
- 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 tablespoon sugar
1 cup milk
2 tablespoons vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
Add the milk and vegetable oil to the dry ingredients.
Stir the mixture with a spoon until a soft dough forms. Do not overmix.
Lightly flour a clean surface and turn the dough out onto it.
Knead the dough gently for about 1 minute until smooth.
Shape the dough into a round loaf and place it on a greased or parchment-lined baking sheet.
Using a sharp knife, score a shallow cross on the top of the loaf to help it expand while baking.
Bake in the preheated oven for 25 to 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing.
Kitchen Notes: You don’t need anything fancy to pull this off—just a basic mixing bowl and a baking sheet will do. I usually serve this bread warm with homemade jam or alongside a bowl of soup. Sometimes, I’ve thrown in a handful of herbs or a bit of shredded cheese before baking, but I haven’t tested those tweaks enough to promise they’ll work every time. It’s forgiving, though, so feel free to experiment a bit.
FAQ
Can I use a different type of milk? Yes, plant-based milks work fine, but the texture might vary a little.
How long does this bread stay fresh? It’s best within two days stored at room temperature, but you can freeze slices to keep it longer.
Will it taste like traditional yeast bread? Not exactly—it’s denser and less airy, but still soft and flavorful.
Give this no yeast bread a try next time you want fresh bread fast—you might just find it becoming your go-to quick bake. Baking doesn’t have to be complicated, and sometimes the simplest recipes bring the most comfort.