I turned five pantry staples into a loaf that slices like proper bread, with a rustic open crumb and golden crackled crust, no yeast needed.

Jump to Recipe

I am obsessed with this no-yeast sandwich bread because it tastes like proper bread, with a light crumb and a crust that actually has presence. Okay, obsessed is an understatement.

I crave the rustic chew and how it drinks butter and jam without collapsing. It’s honest, fast, and ridiculous in the best way.

I love that it uses plain all purpose flour and baking powder, nothing fancy, just bread that behaves. And the smell right out of the oven grabs me every single time.

No theatrics, just bread that demands to be eaten. I want more slices, and I will.

Ingredients

Print Recipe (No Advertisments)

Flour gives structure and chew; basically the backbone of the whole loaf.
Baking powder adds lift and lightness so it’s quick bread, airy not dense.
Salt brightens flavor and tightens crumb, plus it makes everything taste real.
Basically sugar helps browning for a nice crust and adds gentle sweetness.
Oil keeps crumb tender and soft, plus it’s practical and stores well.
Plus milk gives richness, helps browning, and makes dough softer and silkier.

Ingredient Quantities

3 cups (360 g) all purpose flour

1 tablespoon baking powder

1 teaspoon fine salt

1 tablespoon granulated sugar

1/4 cup (60 ml) neutral oil, like vegetable or canola

1 1/4 to 1 1/3 cups (300 to 325 ml) milk, room temp

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375°F (190°C). Grease and flour a 9×5 inch loaf pan or line it with parchment, set aside.

2. In a large bowl whisk together 3 cups (360 g) all purpose flour, 1 tablespoon baking powder, 1 teaspoon fine salt and 1 tablespoon granulated sugar so it’s evenly mixed.

3. Make a well in the dry mix, pour in 1/4 cup (60 ml) neutral oil and start adding 1 1/4 cups (300 ml) room temperature milk. Stir with a wooden spoon until a shaggy, slightly sticky dough forms. Add up to the extra 1/8 cup (25 ml) milk only if it looks too dry.

4. Turn the dough onto a lightly floured surface and fold it over itself 6 to 8 times until it comes together. Dont overwork it, you want it uniform not elastic like yeast dough.

5. Shape the dough into a rough loaf about the length of your pan and gently press it into the prepared pan so the top is evenish and not packed tight.

6. Lightly brush the top with a little milk for color if you want. Let it rest 5 minutes while the oven reaches temp, no long proofing needed.

7. Bake in the center of the oven for 35 to 45 minutes until the top is golden brown and a skewer inserted in the center comes out clean or with just a few crumbs.

8. If the top browns too fast after 20-25 minutes, tent loosely with foil and continue baking.

9. Remove from oven, cool in the pan 10 minutes, then turn out onto a rack to cool at least 30 minutes before slicing so it sets. Slice with a serrated knife for best results.

Equipment Needed

1. Oven (set to 375°F / 190°C)
2. 9×5 inch loaf pan (or parchment to line it)
3. Large mixing bowl
4. Whisk and wooden spoon
5. Measuring cups and spoons (for grams and ml)
6. Kitchen scale (optional but helpful)
7. Pastry brush or small spoon for brushing milk
8. Cooling rack and serrated knife for slicing

FAQ

Q: Will this really rise without yeast? A: Yes. Baking powder gives the lift so it wont have the same chew or air pockets as yeast bread, but you get a fine, sandwichable crumb that slices clean.

Q: Can I swap whole wheat for some of the flour? A: Sure, you can replace up to half the all purpose with whole wheat but the loaf will be denser and may need a touch more milk to keep it from drying out.

Q: What if I dont have neutral oil, can I use butter or olive oil? A: Yes, melted butter works great and adds flavor. Olive oil is okay but gives a stronger taste, so use light olive oil if you can.

Q: How do I get soft slices perfect for sandwiches? A: Dont overbake. Test with a toothpick in the center, it should come out mostly clean. Wrap the cooled loaf in plastic or keep in an airtight bag to lock in moisture.

Q: Can I make this gluten free? A: You can try a 1:1 gluten free flour blend that contains xanthan gum, but texture will change and you may need slightly less milk. Results vary by blend so expect some trial and error.

Q: How long does it keep and can I freeze it? A: Store at room temp in a bag for 2 to 3 days, or slice and freeze for up to 3 months. Toast slices straight from frozen or thaw at room temp.

Sandwich Bread WITHOUT Yeast (Quick & Easy ) Recipe Substitutions and Variations

All purpose flour: you can use bread flour for a chewier crumb, same amount. Or swap in white whole wheat up to half the flour for more nutty flavor but the loaf will be denser.
Baking powder: if you’re out make a quick mix using 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar to replace 1 teaspoon baking powder; mix well and use right away.
Neutral oil: melted butter works great for richer flavor, use the same volume. Olive oil is fine too but it’ll give a noticeable taste so maybe stick with light olive oil or melted coconut oil if you like that aroma.
Milk: buttermilk gives tang and tenderness, use the same amount. Or use any unsweetened plant milk (almond, oat) at equal volume if you need dairy free.

Pro Tips

1) Start with less milk than you think and add the extra only if needed. The dough should be shaggy and slightly sticky, not soupy. If you overshoot, dust with a tsp or two of flour rather than trying to rescue with more mixing.

2) Fold gently and count the folds. Six to eight firm, slow folds are enough. Overworking makes it tough, so stop as soon as it holds together; it should feel like a quick bread not like a pizza dough.

3) Watch the top while baking. If it’s getting too brown after about 20 minutes, tent it loosely with foil and keep baking until a skewer comes out clean. That keeps the crust from burning while the center finishes.

4) Let it rest after baking. Cool in the pan 10 minutes, then out on a rack at least half an hour before slicing. Cutting too soon makes the crumb gummy. When slicing, use a serrated knife and a gentle sawing motion for cleaner slices.

Sandwich Bread WITHOUT Yeast (Quick & Easy ) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I turned five pantry staples into a loaf that slices like proper bread, with a rustic open crumb and golden crackled crust, no yeast needed.

Servings

servings

Calories

170

kcal

Equipment: 1. Oven (set to 375°F / 190°C)
2. 9×5 inch loaf pan (or parchment to line it)
3. Large mixing bowl
4. Whisk and wooden spoon
5. Measuring cups and spoons (for grams and ml)
6. Kitchen scale (optional but helpful)
7. Pastry brush or small spoon for brushing milk
8. Cooling rack and serrated knife for slicing

Ingredients

3 cups (360 g) all purpose flour
1 tablespoon baking powder
1 teaspoon fine salt
1 tablespoon granulated sugar
1/4 cup (60 ml) neutral oil, like vegetable or canola
1 1/4 to 1 1/3 cups (300 to 325 ml) milk, room temp

Directions

Preheat oven to 375°F (190°C). Grease and flour a 9×5 inch loaf pan or line it with parchment, set aside.
In a large bowl whisk together 3 cups (360 g) all purpose flour, 1 tablespoon baking powder, 1 teaspoon fine salt and 1 tablespoon granulated sugar so it's evenly mixed.
Make a well in the dry mix, pour in 1/4 cup (60 ml) neutral oil and start adding 1 1/4 cups (300 ml) room temperature milk. Stir with a wooden spoon until a shaggy, slightly sticky dough forms. Add up to the extra 1/8 cup (25 ml) milk only if it looks too dry.
Turn the dough onto a lightly floured surface and fold it over itself 6 to 8 times until it comes together. Dont overwork it, you want it uniform not elastic like yeast dough.
Shape the dough into a rough loaf about the length of your pan and gently press it into the prepared pan so the top is evenish and not packed tight.
Lightly brush the top with a little milk for color if you want. Let it rest 5 minutes while the oven reaches temp, no long proofing needed.
Bake in the center of the oven for 35 to 45 minutes until the top is golden brown and a skewer inserted in the center comes out clean or with just a few crumbs.
If the top browns too fast after 20-25 minutes, tent loosely with foil and continue baking.
Remove from oven, cool in the pan 10 minutes, then turn out onto a rack to cool at least 30 minutes before slicing so it sets. Slice with a serrated knife for best results.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.