Sometimes life calls for bread, but waiting hours for yeast to work its magic just isn’t in the cards. This quick bread without yeast steps in as a surprisingly satisfying solution. It’s the kind of bread you can mix up in minutes and have baking while you catch your breath from the day.
I remember one late afternoon when I was juggling too many things at once — kids asking questions, phone buzzing, and the oven timer about to go off on something else. I grabbed the ingredients for this bread and started mixing, a bit distracted and wondering if it would really turn out okay without yeast. The batter was thick, not quite like the dough I usually knead, but I spread it in the pan anyway. The smell that filled the kitchen 30 minutes later was like a quiet hug. The crust had a gentle golden glow, and inside, the crumb was soft and comforting. I sliced a piece and buttered it quickly, feeling like I’d found a small win in a whirlwind day.
- It’s fast and straightforward — you don’t need to time anything around rising.
- The texture isn’t exactly the same as traditional yeast bread, but it’s soft and tender in its own right.
- Perfect when you want homemade bread without the fuss.
- Minimal ingredients, many of which you probably already have on hand.
Even if you’re skeptical about bread without yeast, this loaf manages to surprise you with how homey it feels. It’s not fancy, and that’s kind of the point — it’s honest and quick.
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Quick Bread Without Yeast
- Total Time: 40 minutes
- Yield: 8 slices 1x
Description
A simple and easy bread recipe that requires no yeast, perfect for a quick homemade loaf with a soft crumb and golden crust.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 cup milk
2 tablespoons vegetable oil
1 large egg
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×5 inch loaf pan 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, beat the egg with the milk and vegetable oil until fully blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter will be slightly thick.
Transfer the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Turn the bread out onto a wire rack and let it cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Don’t worry about special equipment here; a simple loaf pan will do the trick. When it’s ready, I like to serve it warm with a smear of butter or alongside a bowl of soup. Sometimes, I’m tempted to add a pinch of herbs or a handful of grated cheese in the batter, but honestly, I haven’t tested those tweaks enough to swear by them. There’s something nice about keeping it plain and simple, though.
Some days I toast slices for breakfast, other times it becomes a base for a quick sandwich. The bread stores well for a few days at room temperature, but I usually end up eating it before I have to think about freezing. If you do freeze it, just bring it back to room temperature — it softens nicely again.
FAQ
Can I use a different type of flour? I haven’t tried whole wheat in this recipe, but it might need a little more liquid or a longer bake time.
What if I don’t have baking powder? Baking powder is key here for the rise, so it’s best not to skip it.
Is this bread good for sandwiches? Yes, it slices well and holds up to fillings, though it’s a little denser than yeast bread.
Can I double the recipe? You can, but baking time might be a bit longer — just watch for that golden crust.
Next time you’re craving bread but short on patience, give this quick bread a try. It’s a simple way to bring some homemade goodness to your table without any yeast-related waiting games.