When you need bread in a hurry and the shop has run out, make your own with everyday ingredients in your store cupboard. You don’t need yeast or bread flour.
This emergency loaf is a variation on Soda Bread that doesn’t use bicarb and buttermilk. Storecupboard ingredients like baking powder and plain/all-purpose flour are all you need. It’s quick and easy to make and there’s no need to let it rest or rise.
What’s in no-yeast bread?
Essentially, flour, baking powder, milk and salt.
What sort of flour do I need?
Bread usually needs special flour – strong flour, also called bread flour. It contains more gluten than cake flour, which makes the bread rise with a better texture. (Find out more about different flours here.)
For this bread you need ordinary plain/all-purpose flour – the sort you use for cakes and probably have in your cupboard.
Is self-raising flour okay in bread?
In a word, no. Self-raising flour contains about 5 teaspoons of baking powder in 500g. To make bread you need 2 teaspoons of baking powder, so you would get a lighter, cake-y texture.
Don’t you need yeast for bread?
For ordinary bread, yes you do need yeast. This bread uses baking powder to help it rise.
What if I don’t have any milk?
You can use yoghurt diluted with water – about half-and-half. If you have milk powder, make it up according to the packet.
Secrets of success
- Pre-heat the oven with the baking sheet or stone in. This helps the bread cook through.
- Mix the dry ingredients first
- Mix in the milk with a spoon
- Use your hands to pull the dough together
- Knead lightly to allow the gluten to develop:
- Put the dough on a board and squash a bit.
- Use the heels of your hands to pull alternate edges in and push down and slightly away
- Turn the dough round a little every few times so a side moves to the top or turn it over.
- Maximum 5 minutes
- Form the dough into a ball with your hands
- Flatten the dough to 2-3cm (1-1.5 inches) high. This is the important bit. If it’s too thick it won’t cook through. (If that happens you can eat the outside and toast the insides.)
- Make a deep cross with a sharp knife and move to the pre-heated baking tray or stone
- Cook for 35-40 minutes.
Can you make a vegan no-yeast loaf?
You can. Use any milk you like with a tablespoon of lemon juice mixed in
How long does Easy No-Yeast Bread keep?
All bread is best eaten on the day it’s made. This bread will keep for 3-4 days wrapped. If you aren’t going to eat it all in that time, freeze some.
Can I freeze a no-yeast loaf?
Definitely! The bread will keep for up to a month in the freezer. Freeze a whole loaf or quarters as soon as possible after making and cooling. Wrap securely, preferably in clingfilm.
If the bread is a couple of days old, slice it first so you can take out what you need. If the bread seems a bit dry, just toast it.
Equipment you will need
The main thing you need is a baking sheet or a baking stone/pizza stone. If you use a baking sheet, select the heaviest one you have. You will pre-heat the sheet so the bread cooks from the bottom and the top to give a nice crust both sides.
If you like this…
…Why don’t you try:
Pin Easy No Yeast Bread for later
Hover over any picture on the page and hit the Save button to pin the image to one of your Pinterest boards.
- 500 g plain/all-purpose flour, not bread/strong or wholewheat/wholegrain
- 2 teaspoons baking powder (10ml)
- 1 teaspoon salt (5ml)
- 320 ml milk, preferably whole, but see Note
- Preheat the oven to 200°C/ 180°C fan/ gas mark 6/ 400°F. Put a baking sheet or a baking/pizza stone in the oven to heat
- Mix the dry ingredients. Stir in the milk, then bring the dough together by stirring the ingredients until it forms a dough. It's easiest to do this with your hands
- Turn the dough out onto your work surface and knead briefly until the dough has a uniform consistency. See post above for kneading instructions
- Shape the dough into a round disc about 2-3cm thick (1-1½ inches). Score the top with a deep cross. Don't make it thicker or it won't cook in the middle
- Bake on the hot stone or baking sheet for about 35 minutes until light brown. Remove the bread and tap on the bottom – if it sounds hollow, it's done. If not, leave for another 5 minutes.
- If you don’t have milk you can make some up with powdered milk or half-and-half yogurt and water.