Bread Without Yeast

This bread without yeast is SO EASY! A quick, rustic loaf perfect for sandwiches, toast, or slathered with butter, made with simple pantry staples.

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 8 servings

Preheat your oven to 375°F (190°C) to ensure even baking and proper rise.
In a large mixing bowl, whisk together 3 1/2 cups all-purpose flour, 2 teaspoons baking soda, 2 1/2 teaspoons granulated sugar, and 1 teaspoon salt until no lumps remain.
In a separate bowl, mix 1 cup water, 1 cup whole milk, and 1 1/2 tablespoons vegetable oil until well combined.
Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon or spatula until just combined, avoiding overmixing.
Grease your loaf pan with vegetable oil or line it with parchment paper for easy removal.
Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Use fresh baking soda to ensure the best rise possible.
Do not overmix the batter; it should remain slightly lumpy for optimal texture.
Enhance flavor by adding herbs, cheese, or spices to the batter.
For a crustier crust, place a pan of water in the oven during baking to create steam.
Store cooled bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Keyword Bread, Easy, No Yeast, Quick