Homemade No Yeast Bread Recipe
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This No Yeast Bread Recipe makes the perfect loaf with just 5 ingredients and no mixer required! It’s naturally egg-free and bakes up in about 30 minutes. Learn how to make bread without yeast for a simple addition to any meal!
No Yeast Bread Recipe
When time is short and you are craving a crusty loaf of homemade bread, this no yeast bread recipe can be your go-to solution.
Any bread without yeast will be a little denser than you may be used to. Without the lift and rise from yeast, it will not be light and fluffy like sandwich bread or dinner rolls are.
However, the fat provides moisture and a little extra flavor (especially with butter-flavored shortening), so it’s just as delicious!
Did you know you can make pizza dough without yeast as well? It’s true!
Ready to go in 10 minutes, you can use it for breadsticks, desserts, and of course, any pizza your heart desires.
Once you’ve made that, try your hand at air fryer bagels and baked cinnamon sugar donuts next. Both recipes are yeast-free as well!
Ingredient Notes and Substitutions
- All-Purpose Flour – Do not use bread flour or whole wheat flour for any bread recipe without yeast, as they are much heavier than AP flour.
As a result, the bread will be too dense and doughy. - Baking Powder – This provides much-needed lift so you get a loaf and not a large cracker!
- Salt – Fine grain kosher salt is best for bread recipes like this one.
- Butter – You could use vegetable shortening if needed, and I’d recommend a butter-flavored version for extra flavor when making this bread recipe with no yeast.
- Milk – 2% and whole milk work well, as does dairy-free milk. Powdered milk is another option — follow the directions on the container to make it.
If all else fails, water will work in a pinch.
How to Make Bread Without Yeast
- Incorporate the ingredients
When you add the milk to the dry ingredients, use a wooden spoon or your hands to combine everything.
I find it easiest to mix everything together with my hands.
- Knead the dough
Gently knead the dough to combine the ingredients well, but you don’t need to go crazy with it.
To prevent a tough loaf of bread, avoid kneading the dough more than 10 times.
- Form the loaf
Shape the dough into a round ball and then flatten it to a maximum thickness of 1 ½ inches. Otherwise, it will not cook through completely.
Also, use the tip of a sharp knife to score a cross on the top of the loaf. This serves as a vent for steam to escape during baking.
- Test for doneness
Bake for 30-35 minutes or until the loaf is pale brown in color.
If you turn the bread over and tap on it, it should sound hollow.
Prep Ahead
- Bring butter to room temp
- Line baking sheet with parchment or silpat
- Preheat oven to 375°F
Kitchen Tools You Will Need
- Baking Sheet lined with Parchment Paper or Silpat Mat – Used for anything from cookies to roasting, a good baking pan will last for years.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Cooling Rack – These are great for cooling just about everything and for inserting into your ¼ sheet jelly roll pans.
- Bread Knife – This is one of my essential knives! The serrated blade slices cleanly through loaves and tomatoes too.
Serving Suggestions
Because this easy bread recipe with no yeast was a favorite activity when Munchkin was little, we often served up slices with some butter or jam.
You can also doctor up slices with some garlic-infused oil and spices, or top them with pesto, tomatoes and herbs (like bruschetta), or plenty of cheese.
This no yeast bread recipe is also great for dipping! Pair with roasted tomato sauce, beer cheese, or my famous hot corn dip.
Know that the loaf won’t be very crusty after the first day, but there’s an easy fix! Pop it back in the oven at 350°F for about 10 minutes, and it’ll be as good as new.
Storing and Freezing Bread Recipe Without Yeast
This bread will stay fresh for 4-5 days at room temperature. It’s still safe to eat after that time, but it will most likely be stale by then.
To store the bread after slicing, place it in a paper bag. Be sure to remove as much air as possible before tightly closing up the bag.
You can also make this easy bread recipe with no yeast and freeze the loaf for later use.
I recommend slicing it before freezing and storing it in a freezer-safe bag or container for up to 6 months.
And if you really want to get ahead on prep, you can freeze the dough for up to 3 months. Wrap tightly in plastic wrap and thaw in the fridge before baking as directed.
Bread Recipe No Yeast FAQ
Add 1 teaspoon of baking powder to a bowl and pour ½ cup of very hot water over the top.
It should bubble heavily if it’s still active. If not, grab a new container!
I think that the bread tastes great on its own, but you can certainly add different ingredients for a different flavor.
Try experimenting with your favorite herbs such as thyme, parsley, or oregano. You can also add in grated cheese for a cheesy bread.
If you are looking for sweetness, add up to 2 tablespoons of sugar or honey to this no yeast bread recipe.
Note: If you add in cheese, you may need to bake the bread for a little longer than 35 minutes.
No — this dough won’t rise enough to create sandwich bread. However, you may still be able to make this bread recipe with no yeast work for you!
Swap the baking powder with baking soda and substitute buttermilk in place of the plain milk. The acid in buttermilk will activate the baking soda, providing extra lift to the dough.
I haven’t tried this myself, so it may take some extra experimenting. Add more flour if the dough seems too wet, and increase the baking time as needed.
Enjoy!
With love, from our simple kitchen to yours.
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Homemade No Yeast Bread Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup butter, margarine or butter flavored shortening – room temperature
- 1 1/4 cups whole milk, 2% will work too
Instructions
- Preheat the oven to 375°F. Prepare a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large bowl, combine all the ingredients together EXCEPT for the milk.
- Pour in the milk in about 1/3 cup at at time and stir with a wooden spoon. Repeat until all of the milk is incorporated.
- Turn dough out to countertop, lightly dusted with flour.
- Gently knead the dough until everything is combined but try not to knead the dough more than 10 times to prevent a tough loaf of bread.
- To knead dough: fold it in half, gently press the dough away from you with the heel of your hand and then turn the dough. Repeat.
- Form into a round ball and flatten dough until it is about 1 1/2 – 2 inches thick.
- Place dough onto the prepared baking sheet.
- Score a 1/2″ deep cross on the top of the bread with a sharp knife, this will help the bread bake through.
- Bake for 30-35 minutes or until pale brown in color. If you turn the bread over and tap on it, it should sound hollow.
- For best results allow bread to cool on a wire rack before cutting, at least 30 minutes.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2020, updated and republished August 2024
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Is the butter suppose to be cold and cut into the flour or should I use room temperature butter? Thank you!
The 4th ingredient states:
1/2 cup butter, margarine or butter flavored shortening – room temperature
Would this recipe work with half and half?
Can I add a banana to the recipe for sweetness
This is such a good bread recipe. It’s nice and dense, but not too much so. I like to make this for when I go over to family’s houses