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.
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!
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!!!):
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 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.
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)
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!
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)
Ingredients
- 4 cups flour , plain/all purpose (Note 1)
- 8 tsp baking powder (Note 2)
- 3 tsp white sugar
- 1 1/2 tsp cooking / kosher salt (REDUCE to 1 tsp if using table salt, Note 3)
- 2 1/4 cups milk , warmed (any – Note 4)
- 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:
Nutrition Information:
Life of Dozer
Video Bomber. I cut him from the video edits 😂
Hi Nagi
This bread is truly amazing. I made it as soon as I read your e mail. Absolutely DELICIOUS. I didn’t notice the bit about turning down the oven after 30 minutes, so took it out 5 minutes early and it is so good. Had some with jam, yum. So easy.
THANK YOU
I’m so glad you love it Angela, that’s grea to hear!! N x
Will this work in an 8.5 x 4.5 loaf pan?
Thanks in advance! Love your recipes. Xoxo to Dozer!
Yep definitely! N x
Recipe states 9 X 5 loaf pan
Why would I delete your mac and cheese recipe from yesterday?? Perfect comfort food.
😂 Now bread + Mac & Cheese = ultimate food!!! N x
Thanks for amazing delicious n yummy recipes
You’re so welcome Lallie!! N x
I am going to go make this right now!
I’d love to know what you think once you try it Cindy! N x
I still can’t believe how easy and quick this was. The bread was delicious. I truly posted that comment and went straight to the kitchen to make it. We had sandwiches made with the fresh homemade bread for lunch. I can hardly wait for toast in the morning! Thank you so much, Nagi. I’ll be making this many times.
Made this and it’s fabulous and sooooo easy! It’s a game changer. Sent it to all my family. Thank you Nagi.
You’re so welcome Carol!!!! ❤️
Wondering the same thing..!
I have some left over buttermilk? Also some white whole wheat flour – would either or both be ok. Love your blog!!!
Hi Karen, I haven’t tried with buttermilk sorry – it may be slightly too heavy here. I talk about flour subs in the recipe notes too 🙂 N x
I LOVE IT THANK YOU SO MUCH FOR ALL YOUR RECIPES 😍
Ms. Nagi is it possible to do this with wheat flour, sorry for the stupid question. ( xoxo for sweet Dozer)
Hi Anjelykuh, I talk about this in the recipe notes – N x
Thank you for the reply..sorry I did see it in the notes after i had already sent the message and I did not know how to cancel it……Stay Safe and again thank you for all the delicious recipes.
Could you make this as rounds or rolls if you didn’t have a loaf pan?
Hi Marcia, the dough is a little sticky to make rolls – but you can make muffins out of it (directions in the notes) N x
Only one problem, I can’t get plain flour in UK. It’s like yeast; hen’s teeth!
Really?! Hopefully everything will be back to normal soon! N x
Hi Nagi. I’ve been making a variation on soda bread, but was wanting something a little less dense. I’m curious if this bread would work. Also, can I just shape it into a loaf & put it on a lined baking tray? Or does it need to be in a loaf pan? Thanks, much appreciated 🙂
Hi Sherry – you need a loaf pan for this one sorry! N x
Hi Negi!
I just wonder if I can cut this recipe to half?
incase if I don’t do good job I won’t feel so bad. lol
thanks for all your recipes! love them all and Dozer! xo
You’ll nail it SARAH! Do you have a super small loaf pan for this to cook in? N x
thanks for the respond! no I don’t have that small loft pan. I want to just try small as an experience first. and if it comes out good I will follow full recipe as it is!
I’m not a baker tho. but your recipe looks easy to follow! wish me luck!
stay safe and healthy.
xo
What are the calories & carbs for 1/2 inch slice of this bread?
Hi Cindi – all nutrition is at the bottom of the recipe notes 🙂
I am just getting ready to make this and I am wondering how to store the cooled bread …zip lock bags a reused plastic bread bag ?? Thanks !!
Hi Char, I keep mine in an airtight container but a zip log bag is great too! N x
Hi Nagi. I can’t see in the recipe how much salt if any is used. Thanks
Oops sorry!! Added!
Thanks so much Nagi, Have been looking for a no yeast recipe! Love all your recipes!
I hope you give it a go and love it Susan!! N x
I will be trying this with some wheat flour added. How did you learn to cut so straight. I can’t keep my slices even and straight. I am glad that the “missed” recipe was due to technical stuff and not that you or Dozer were sick. Love your site. Thank you.
Hi Lisa, if you’re having trouble cutting straight, I know you can buy bread cutting guides! N x
That’s a good idea. I love making homemade bread and now that I’m retired, I have the time. Thank you.
I agree who cares !!! Love you and Dozer .your the best cooking site ever ! Please stay safe !
Thanks so much Char! N x
Nagi, I love your recipes for bread! I have never been a baker and when I tried your. O knead recipe the first time, I was skeptical. No more ! I love all of your recipes and your instructions are perfect!! Thanks. Shelley.
That’s wonderful Shelley, thanks so much ❤️
Brilliant website, Nagi, and I hope you don’t mind me asking, but should there be salt in the list of ingredients & instructions? PS: Dozer’s U.K. cousin, a German Shepherd, sends his best wishes! x
Yep – now listed Mercia! N x