No Yeast Bread

This amazing no yeast bread makes a surprisingly light and airy loaf. Using just 8 ingredients you probably have on hand this recipe is simple, easy, and gets done in less than an hour.

Table of Content

• Why make this recipe?
• Ingredients and substitutes
• Step by step instructions
• Tips - no-yeast, no-knead bread
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

---

I love my yeast bread recipes, and while I have close to a hundred of those on the blog, I have to share with you this recipe for no -yeast bread.

In the past, I used to hate bread made with baking soda. I found that it had this weird aftertaste that comes from using too much baking soda. Of course, baking soda is necessary because it is what gives this bread its rise.

And after much testing and playing around I found a combination of baking powder, baking soda, and vinegar helps offset that weird aftertaste.

Why make this recipe?

• It is probably the quickest bread you can make because it does not need any rising or proofing time for yeast fermentation.
• Also, it is no-knead bread. This means it doesn't require much work and you also don't need a stand mixer, etc.
• The recipe uses only 8 ingredients that you probably already have in your pantry.
• This is a basic recipe that can be used to create many variations such as sandwich bread, raisin bread, mini rolls, etc.
• And the timeline cannot be simpler:
  • Preheat oven - 10 mins
  • Combine dry ingredients - 2 minutes
  • Combine wet ingredients - 2 minutes
  • and combine wet to dry ingredients - 2 minutes
  • Shake and bake - 20 to 25 minutes

Ingredients and substitutes

• All-purpose flour - This bread does not have the structure from yeast fermentation. So, it is more delicate than regular bread. Hence, all-purpose flour works better.
• Leavening - We use a combination of baking powder and baking soda. And while the baking powder is also made up of baking soda, it also contains cream of tartar, which helps stabilize the baking soda.
• Vinegar - Helps use less baking soda by activating it so it gives us maximum rise. You can use any clear vinegar such as apple cider or distill. And you can even use lemon juice but it does leave a lemon flavor.
• Honey - You can use sugar instead of honey. And yet, I think honey gives a nicer flavor.
• Water - Warm water is what I use to make this bread. As soon as the water with vinegar touches the baking soda it starts to do its job. This means that it is very essential to work quickly with this bread.

Step by step instructions

• Preheat the oven at 400°F/ 200 C / Gas Mark 6.
• In a bowl, combine the all-purpose flour, salt, baking powder, and baking soda. And set aside.
  Pro tip - Use a whisk to ensure all the powdered ingredients are thoroughly mixed.
• In a measuring cup, combine the warm water, honey, oil, and vinegar. And mix well.
  Pro tip - The warm water should dissolve the honey so stir well.

• Next, add the liquid ingredients to the dry ingredients - combine well. The dough will be quite sticky and wet and that is what we want.
  Pro tip - Do not combine the wet and dry ingredients until the oven is well preheated and ready for the bread.
• Then, spread some oil on a baking tray and place the dough on the tray. Shape the dough into a ball, then flatten it slightly. Dip your hand in clean water and smooth the top of the dough.
  Pro tip - The dough will be quite sticky but don't try to work it too much. The water will create steam and also give a nice crust to the bread.

• Use a knife to cut an X on the top to let out steam. You can also mark a # or any other sign. Make sure the impression is deep so it helps steam escape ( in the video my cut was not deep enough so it disappeared during baking).
  Pro tip - Dipping the knife in flour or water will prevent the knife from sticking to the bread.
• Then, place the baking tray in the oven on the middle rack. Bake for 25 minutes then reduce the heat to about 375°F / 190°C/ Gas Mark 5 and bake another 15 to 20 minutes.
  Pro tip - The high heat will give us a good rise and color. The lower heat will ensure the bread cooks without drying out or becoming too dark.

• Remove from the oven and cool on a cooling rack for at least 15 minutes before you cut.
  Pro tip - If you don't want crusty bread, cover the loaf while still hot in a clean kitchen cloth. This will keep the steam in the bread and give you a soft crust.

Tips - no-yeast, no-knead bread

• I like all white flour for this bread. But you can also use half whole wheat. Bread with whole wheat is of course denser than bread with all white.
• You can substitute the water for milk or buttermilk. If you use buttermilk, omit the vinegar in the recipe.
• There is no need to knead the dough but you do want to ensure that you combine all the ingredients well.
• And make sure the oven is preheated for at least 10 minutes before you combine the wet and dry ingredients.
• The crust on this bread is harder than regular bread. So, it's perfect to serve with dishes that have sauces and gravies.
• For a softer crust, you can brush the loaf with milk or butter for the last 10 minutes of baking. This will soften the crust considerably.
• You can also use a 9 x 5-inch loaf pan and bake for 40 to 45 minutes as sandwich bread.
• And you can also divide the dough into 8 portions to make small rolls. These will need only about 20 to 25 minutes of baking at 350F/ 180C.

Frequently asked questions

You may also like

Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and  tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.

---

Printable Recipe