No Yeast Olive Oil Bread
A simple and quick no yeast olive oil bread that’s soft, flavorful, and perfect for sandwiches or as a side. This bread uses baking powder as a leavening agent, making it easy to prepare without waiting for dough to rise.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 slices
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
3/4 cup whole milk
1/4 cup extra virgin olive oil
1 large egg
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×5-inch loaf pan with olive oil or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate bowl, whisk the whole milk, extra virgin olive oil, and egg until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. Do not overmix; the batter will be thick.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 25 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.
Carefully remove the bread from the pan and place it on a wire rack to cool completely before slicing.