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Home Breads

Sandwich Bread WITHOUT yeast

By:Nagi
Published:6 May '20Updated:5 Mar '21
361 Comments
Recipe v Video v Dozer v

Yep, you CAN make an amazing bread without yeast that’s just like proper bread! 5 common ingredients: flour, baking powder, oil, milk and sugar. It’s a no yeast bread based on Damper, a traditional Australian bread historically made by swagmen and drovers over campfire – except we’re using an oven!

Use for sandwiches, toast, grilled cheese, French Toast – anything you normally make with sandwich bread. 

Close up of sandwich bread without yeast

Bread without yeast

This no yeast bread is inspired by the Australian Damper, a traditional bushman’s bread made with flour and water that was cooked over campfires. 

Except I’ve brought it into the 21st century to make the crumb fluffier, more tender and tastier, and made it look like sandwich bread rather than a freeform loaf. (Oh, and we cook this in an oven instead of over fire!)

This is THE emergency bread that you make when you don’t have yeast, or you don’t have time to make yeast bread.  It has a proper crumb like real bread, rather than being crumbly like muffins which many no-yeast breads are. It’s mixed in a bowl with a wooden spoon – no kneading, no rising. You’ll have this in the oven in mere minutes!

Close up showing cut face of No Yeast sandwich bread

No yeast bread sandwich with ham, lettuce and tomato

Is it as good as a yeast bread? Yeast gives bread a chew and stretch in a way that bread made without yeast will never have. But this is as darn close as you will get to a yeast bread recipe without using yeast. And it’s off the charts delicious for something that takes 3 minutes to get into the oven!!


What goes into sandwich bread without yeast

Bread lovers might recognise this as a simpler version of Irish Soda Bread. It’s easier because the dough is just mixed up in a bowl (ie no kneading at all) and it doesn’t require buttermilk or baking soda which aren’t pantry staples for everyone.

Here’s all you need to make bread without yeast (let’s pretend I didn’t forget to put the milk in the photo!!!):

What goes in No Yeast sandwich bread

  • Flour – plain/all purpose flour, or switch up to half with wholemeal/wholewheat. Can use self raising in place of flour and baking powder;

  • Baking powder – this is what gives this bread rise. Skip if using self raising flour, or substitute with baking soda;

  • Milk – any type, dairy or non dairy, fresh or powder (reconstituted), full or no fat. Can be substituted with water plus 1 tbsp oil or butter;

  • Oil – Just 1/4 cup gives this bread some much needed moisture. Without it, it’s very dry. Any neutral flavoured oil is fine – canola, vegetable, peanut, grapeseed, rapeseed, sun flower, even a light olive oil;

  • Sugar – just 1 tablespoon makes quite a difference here to bring out flavour; and

  • Salt – for seasoning

No egg. That’s the secret to the real bread-like crumb!

The flour and baking powder in this recipe can be substituted with self raising flour.

How to make self raising flour

How to make bread without yeast

This is just like making your favourite Chocolate Chip Muffins! Mix the dry ingredients, then add the oil and milk. Mix, pour, bake!

Why use a loaf pan? Because the mixture is a very thick batter rather than a kneadable dough (like Friday’s pizza dough or focaccia). So you can’t freeform it like Irish Soda Bread. If you don’t have a loaf pan, make it in a muffin tin – well greased, 20 minutes at 180°C/350°F.

How to make bread without yeast

It takes 50 minutes in the oven, so I like to do half the time uncovered to get a lovely golden brown crust, then I cover it the rest of the time (otherwise the crust gets a bit thick and dark).

LOOK at that crust!↓↓↓ It’s tempting to just lift the whole thing off and run away with it! (Swipe the butter while you’re at it)

Overhead of No Yeast sandwich bread in a loaf pan

Sliced bread made without yeast

TIP: Let it cool completely before slicing, otherwise it will be susceptible to crumbling on the edges. On Day 2, it slices 100% perfectly!

Slice it up like normal bread then use it for anything and everything you ordinarily use sandwich bread for. A simple ham sandwich. Or an epic Pastrami or Reuben sandwich. Grilled cheese – or cheesy GARLIC bread. Toast it and slather with jam, Vegemite, peanut butter or whatever you heart desires.

Dunk into soups and stews. You can even make French Toast or Bread and Butter pudding!

No yeast bread grilled cheese

Close up of hand holding slice of No Yeast Sandwich bread with jam

 Storage

As with all homemade breads, this no yeast bread is at its best on the day it’s made. But even the day after, it’s still very, very good thanks to the touch of oil which keeps the crumb moist. Then on Day 3, a light toasting is all that’s needed to resurrect it.

It also freezes 100% perfectly – which is what I’ve done with the 8+ loaves I’ve made in the past few weeks, trying to nail the recipe. I’m going to be eating this for weeks and weeks – no complaints here!! ~ Nagi x


Watch How To Make It

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Sandwich Bread WITHOUT Yeast! (Dead easy)

Author: Nagi
Prep: 5 mins
Cook: 50 mins
Breads
4.96 from 69 votes
Servings16 - 18 slices
Tap or hover to scale
Print
Recipe video above. This is a bread loaf made without yeast or any other non-standard pantry ingredients. It's as close as you will get to real bread made with yeast! It has a proper crumb like real bread and it's sliceable, rather than being "muffin-like" which many no-yeast breads are. Loosely based on Damper, a traditional Australian bread historically made by swagmen and drovers over campfire (except I've brought it into the 21st century!) Toggle for METRIC (weights).

Ingredients

  • 4 cups flour , plain/all purpose (Note 1)
  • 8 tsp baking powder (Note 2)
  • 3 tsp white sugar
  • 1 1/2 tsp salt
  • 2 1/4 cups milk , warmed (any - Note 3)
  • 1/4 cup oil , any plain (vegetable, canola, sunflower, rapeseed, grapeseed, light olive oil)

Instructions

  • Preheat oven to 220°C/430°F (200°C fan).
  • Grease a 22 x 13 cm / 9 x 5" loaf pan, then line with parchment/baking paper with overhang (to lift out).
  • Mix dry: Place flour, baking powder, salt and sugar in a bowl, mix to combine.
  • Add wet: Make a well in the centre, pour in oil and milk. Mix until flour is fully incorporated - batter will be thick but stirrable.
  • Fill pan: Scrape into loaf pan, using a rubber spatula to scrape the bowl clean and smooth the surface.
  • Bake 30 minutes. Remove from oven, cover with foil.
  • Return to oven. Turn oven DOWN to 200°C/390°F (180°C fan), bake 20 minutes.
  • Remove from oven. Cool in pan 5 minutes, then use excess paper to lift out and transfer to cooling rack.
  • Cool completely before slicing - 45 minutes+. It IS more delicate than yeast breads (can't change science!) but slices far better than the usual "cake like" no yeast breads. Slices perfectly on Day 2 and beyond.
  • Use for sandwiches, toast, grilled cheese, french toast, bread and butter pudding - anything you use "real" sandwich bread for!

Recipe Notes:

1. Flour - can sub up to half with wholemeal/wholewheat. Can also use cake flour and bread flour (but using bread flour won't give you a better result in this one, unlike yeast breads).
I haven't tried but do not think this one will work with gluten free flour. 
Self raising flour (aka self rising flour) is just plain/all purpose flour pre mixed with baking powder. Can sub the flour in this recipe with self raising flour. If you do this, skip the baking powder (don't bother subtracting 8 tsp flour, this recipe is flexible enough).
Baking powder - I know 8 tsp sounds like a lot, but this is a big loaf we're making here, and baking powder doesn't have the same kick-start rising power as when you use baking soda (bi-carb) plus buttermilk, like in Irish Soda Bread. Hence we need more (but actually, 2 tsp baking powder per 1 cup flour is the standard).
2. BAKING SODA SUB - (aka bi-carb) use 2 tsp baking soda PLUS add 1 tsp white vinegar when you add milk (vinegar activates baking soda).
3. Milk - anything will do, low fat, full fat, power reconstituted, non dairy (I've used soy and almond milk, so confident others will work just fine). Also works with WATER but the crumb is not quite as tender.
4. Loaf pan - the mixture is a like a very thick muffin batter rather than a kneadable dough, which is why we can't freeform it. You could bake it in a 20cm/8" round or square pan (it will be slightly less tall), it might takes slightly less time to cook because it's not as high.
You can also make muffins, 22 - 25 minutes at 180°C/350°F, or until skewer comes out clean.
5. Nutrition per slice, assuming 16 slices about 1.25cm / 1/2" thick.

Nutrition Information:

Calories: 146cal (7%)Carbohydrates: 24g (8%)Protein: 4g (8%)Fat: 4g (6%)Saturated Fat: 1g (6%)Cholesterol: 1mgSodium: 209mg (9%)Potassium: 298mg (9%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 58IU (1%)Calcium: 137mg (14%)Iron: 1mg (6%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

Video Bomber. I cut him from the video edits 😂

Dozer No Yeast sandwich bread

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361 Comments

  1. Roberta says

    April 19, 2021 at 7:43 am

    5 stars
    Just made this. So good. I halfed the recipe since my load pan was small. Shorted the baking time. So fluffy. Thanks

    Reply
  2. Laura says

    April 19, 2021 at 3:49 am

    I was SO happy to see this recipe! I cannot eat most breads, and so I am really happy to have some actual bread back in my life. I live at 5300 ft altitude. Are there any adjustments I should make for that? Could that be why it is too crumbly for me to use for sandwiches? It’s delicious in any case! Thanks so much!

    Reply
  3. Pam says

    April 18, 2021 at 2:02 pm

    From Australia —- This bread is great. Freezes and toasts well.

    Reply
  4. Tra Ett says

    April 16, 2021 at 6:50 pm

    5 stars
    Been making bread since 2003 and this is the simplistic and best tasking loaf ever. I added chopped cranberries and crushed sunflower seeds…brilliant!! Thank you so much Nagi 🙂

    Reply
  5. Christopher says

    April 6, 2021 at 10:26 am

    5 stars
    Made this bread. Easy and delicious. Did not feel any bloating at all after eating some.. Next time I will try using half whole wheat flour. Thanks for the recipe Nagi!

    Reply
  6. James Leonard says

    April 6, 2021 at 7:32 am

    Yummy!

    Reply
  7. Meg says

    April 4, 2021 at 2:13 pm

    This is soooo goood! I read the part about warmed milk too late. What is the reason for this?
    Also, i had smoothed the top with a knife and spatula but came out looking like a partially opened mini-treasure chest. Hehe. But that didn’t stop us…

    Like many, we had to try it warm and not yet 10 mins out of the oven! It didnt slice cleanly but we oohed and aahed. Had it topped with honey. But to also wait till the morning after, wow, it was worth it!!! Not only does it slice cleanly, but it was just sooo goood. Had hunks of bread and we loved how thick and dense these are! All in the family did! Not sure if the loaf will last 24 hrs here!

    Reply
  8. Julieth says

    March 25, 2021 at 4:55 am

    Hi. If I do a half of ingredients the bake time is a half too. Thank you.

    Reply
    • Nagi says

      March 25, 2021 at 12:54 pm

      Not necessarily Julieth, I would just keep an eye on it – I haven’t tested so can’t give you an exact timing here. N x

      Reply
  9. April says

    March 18, 2021 at 10:39 pm

    Can I use glass loaf pan? What’s the difference? Or can I lay foil on my glassware?

    Reply
    • Nagi says

      March 19, 2021 at 6:30 pm

      I haven’t tried sorry April – I imagine that should be fine. N x

      Reply
    • Chinelo Edem says

      April 1, 2021 at 8:32 pm

      I used a glass loaf pan and it turned out amazing. I don’t think it makes a difference.

      Reply
  10. Cate H. says

    March 13, 2021 at 3:47 pm

    5 stars
    I recently started a yeast-free, sugar free diet and am already on a gluten free diet. I used Cup4Cup gluten free flour and exchanged the oil for applesauce for sweetness since I left out the sugar. This bread is amazing! I was surprised with all of my substitutions that it turned out so wonderful. Very tasty, great crust, very moist and excellent texture.

    Reply
    • Emma says

      March 26, 2021 at 7:36 pm

      I’m so glad you did . I’m going to try it that way too. Thanks:)

      Reply
    • M. Mahan says

      March 29, 2021 at 5:03 am

      Need exactly the recipe for gluten free. 4 cups GF flour. Applesause…__? What else? The rest the same? Salt. Milk..b powder…

      Reply
    • Elizabeth Save says

      April 6, 2021 at 11:27 am

      Hi, did your gluten free flour blend have xanthum gum in it?

      Reply
  11. AP says

    March 10, 2021 at 4:21 am

    Please let me know if your Yeast free sandwich bread can be made with gluten flour
    thank you and stay safe

    Reply
    • Nikita Issott says

      March 26, 2021 at 6:50 am

      I’m testing this out now.

      Reply
    • Nikita Issott says

      March 26, 2021 at 8:59 am

      4 stars
      I made it with Gluten Free plain flour from Tesco and added a tablespoon of Xathan Gum and two tablespoons of baking powder and a teaspoon of yeast and then rest of the ingredients are the same it comes out slight dense but tastes delicious.

      Reply
  12. Tom says

    March 7, 2021 at 6:30 am

    I’m a novice…easy recipe…tastes wonderful. One problem – one side keeps blowing out. I use cast iron loaf pans. Follow directions to the letter. Last time, I put a pan of water in the oven and split the tops at 15 minutes. This helped, but still a blowout. Any help to give me?

    Reply
  13. joyce I stango says

    March 3, 2021 at 6:16 am

    the bread is so good and it is so easy just like the recipes say they are, i would recommend these bread recipes to my friends and family which i have already. thank you, i seen this on the show the kitchen, a viewer was showing chef jeff mauro how to make the bread without yeast. thank you .

    Reply
  14. P. J. C. says

    March 2, 2021 at 8:38 am

    Hi Nagi
    Could you make this bread with half whole meal and half plain flour And do you think a few chopped up sun dried tomatoes work
    Regards Mr. P. J. Coles

    Reply
  15. Vanessa says

    February 22, 2021 at 2:31 am

    Can you use king Arthur’s gluten free flour instead ?

    Reply
    • Nagi says

      February 22, 2021 at 10:03 am

      Hi Vanessa, I haven’t had much success with gluten free flour in breads like this as it always turns out more dense. Would love to know if you give it a go though! N x

      Reply
  16. Cynthia says

    February 19, 2021 at 1:25 pm

    5 stars
    Great!!

    Reply
  17. Cynthia says

    February 19, 2021 at 1:22 pm

    Bread was great!!! Husband though maybe bit more sugar and salt but its great as it

    Reply
  18. Mama T says

    February 18, 2021 at 4:57 pm

    Good day I would really love to try this recipe out but I unfortunately do not have foil, so what can I do

    Reply
  19. Alya says

    February 16, 2021 at 11:26 am

    Oh god I’m trying for the second time… What I’ve done wrong idk but it’s browny and kind of not ok in taste 😭

    Reply
  20. Kim says

    February 14, 2021 at 12:03 pm

    5 stars
    I am sensitive to yeast and miss eating bread and toast. I never thought I’d ever find anything remotely nice to replace real bread but this is amazing. So easy to make and so delicious too. I actually like the flavour more than regular bread. Thank you so much.

    Reply
    • Nicole says

      March 29, 2021 at 2:34 am

      Hi Kim,
      I’m just wondering how you would recommend storing the bread?
      Is there an estimated expiry?

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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