This easy no yeast bread is perfect when you want fresh homemade bread fast without waiting for dough to rise. Made with six simple pantry ingredients, this quick bread comes together in minutes and bakes into a rustic loaf with a golden crust and soft tender crumb. No stand mixer, bread machine, or yeast needed.

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I’ve always made homemade bread a few times a week because I was one of those moms who liked my kids growing up eating homemade whenever possible. So bread in our house was almost always homemade.

But the first time I made this no yeast bread was actually for a friend who said she couldn’t eat yeast. Honestly, I didn’t expect much from a bread made with baking soda instead of yeast, but it turned out surprisingly soft, rustic, and delicious. Since then, it has become one of my go-to bread recipes whenever I want fresh homemade bread fast without waiting hours for dough to rise.

Why You’ll Love This Irish Soda Bread

• No yeast and no rising time needed
• Easy one-bowl bread recipe
• Made with simple pantry ingredients
• Soft tender crumb with rustic crust
• Ready in under an hour
• Beginner-friendly homemade bread recipe
• No stand mixer required
• Perfect warm with butter, soup, or jam

Just 6 Ingredients for this No Yeast Bread

• All-purpose flour – Gives the bread structure while keeping the crumb soft.
• Baking soda and baking powder – Help the bread rise without yeast.
• Warm water or milk – Milk gives a softer richer crumb.
• Honey – Adds slight sweetness and flavor.
• Vinegar – Reacts with the baking soda for lift.
• Oil or melted butter – Keeps the bread tender.

Step-by-Step: No Yeast Bread

• Preheat – Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper.

• Dry ingredients – In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Wet ingredients – In a separate bowl, combine the warm water, oil, honey, and vinegar.

• Mix dough – Pour the wet ingredients into the dry ingredients and mix just until a shaggy dough forms.
• Shape loaf – Turn the dough onto a lightly floured surface and gently shape into a round loaf. Do not overmix or knead too much.

• Score – Place the loaf on the prepared baking sheet and cut a deep cross on top with a sharp knife.
• Bake – Bake for 35 to 40 minutes until golden brown and the bottom sounds hollow when tapped.
• Cool – Cool on a wire rack for at least 15 minutes before slicing.

Tips for Success

• Do not overmix the dough or the bread can become tough.
• The dough should look shaggy and slightly sticky.
• Use fresh baking soda and baking powder for the best rise.
• Score the loaf deeply so it bakes evenly.
• Let the bread cool slightly before slicing.
• This bread is best served warm the day it is baked.

Troubleshooting

Problem	Possible Cause	Solution
Bread is dense	Dough was overmixed	Mix only until combined
Bread did not rise	Old baking soda or baking powder	Use fresh leavening agents
Bread is dry	Too much flour or overbaking	Measure flour correctly
Center is doughy	Underbaked loaf	Bake until bottom sounds hollow
Crust too dark	Oven too hot	Tent loosely with foil

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Frequently asked questions

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