No 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.