no yeast bread

Irish Soda Bread is a yeast free bread ready in 45 minutes. The perfect addition to a delicious Soup or Stew.

Irish Soda Bread

all purpose flour ((260 grams))

sugar

baking soda

salt

buttermilk*

Pre-heat oven to 375F (190C). Lightly grease a small cookie sheet.

In a large bowl whisk together the flour, sugar, baking soda and salt, then add the buttermilk and mix together with a fork until almost combined.

Move the dough to a lightly floured flat surface and knead for 30 seconds only, form into an oval loaf (about 8 inches / 20 cm wide) place on prepared cookie sheet. And score the loaf with a deep cross with a serrated knife.

Bake for approximately 30-40 minutes or until bread is done. Serve warm. Enjoy!

Irish soda bread is the perfect no-yeast bread recipe! When you need a bread recipe without yeast, try this traditional Irish soda bread recipe. It&#039;s a quick and easy bread recipe you&#039;ll reach for again and again.

Traditional Irish Soda Bread Recipe

all-purpose flour

tsp baking soda

buttermilk

Preheat oven to 400 degrees F. Grease a cast iron skillet or baking sheet with butter or coconut oil.

In a large mixing bowl, stir together flour, salt, and baking soda.

Make a well in the center of the flour mixture, and pour in the buttermilk. Mix the dough with a spoon or your hands until the dough comes together in a crumbly, sticky ball. Add more buttermilk if it seems too dry.

Turn the dough out onto a floured surface, shaping it into a ball. Don&#039;t knead it too much. Just form it into a ball.

Place the ball of dough into the greased cast iron skillet or onto the baking sheet you prepared earlier. Press the dough, flattening it a bit with the palm of your hand, into a 1&quot; thick round. Make an &quot;x&quot; in the top of the dough (about 1/2&quot; deep) with a sharp knife.

Place the skillet or baking sheet into the oven and bake for 30-40 minutes or until crust is browned. Tap the bottom of the bread to see if it&#039;s done. It should sound hollow when lightly tapped.

Remove from oven. Let bread cool on a cooling rack before slicing.

Recipe video above. This is a bread loaf made without yeast or any other non-standard pantry ingredients. It&#039;s as close as you will get to real bread made with yeast! It has a proper crumb like real bread and it&#039;s sliceable, rather than being &quot;muffin-like&quot; which many no-yeast breads are. Loosely based on Damper, a traditional Australian bread historically made by swagmen and drovers over campfire (except I&#039;ve brought it into the 21st century!) Toggle for METRIC (weights).

Sandwich Bread WITHOUT Yeast! (Dead easy)

flour (, plain/all purpose (Note 1))

tsp baking powder ((Note 2))

tsp white sugar

tsp salt

milk (, warmed (any - Note 3))

Preheat oven to 220°C/430°F (200°C fan).

Grease a 22 x 13 cm / 9 x 5&quot; loaf pan, then line with parchment/baking paper with overhang (to lift out).

Mix dry: Place flour, baking powder, salt and sugar in a bowl, mix to combine.

Add wet: Make a well in the centre, pour in oil and milk. Mix until flour is fully incorporated - batter will be thick but stirrable.

Fill pan: Scrape into loaf pan, using a rubber spatula to scrape the bowl clean and smooth the surface.

Bake 30 minutes. Remove from oven, cover with foil.

Return to oven. Turn oven DOWN to 200°C/390°F (180°C fan), bake 20 minutes.

Remove from oven. Cool in pan 5 minutes, then use excess paper to lift out and transfer to cooling rack.

Cool completely before slicing - 45 minutes+. It IS more delicate than yeast breads (can&#039;t change science!) but slices far better than the usual &quot;cake like&quot; no yeast breads. Slices perfectly on Day 2 and beyond.

Use for sandwiches, toast, grilled cheese, french toast, bread and butter pudding - anything you use &quot;real&quot; sandwich bread for!

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!

World's Easiest Yeast Bread recipe - Artisan, NO KNEAD

(450 grams) flour (, bread

tsp yeast

flour (,

Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).

Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).

Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.

Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.

Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10&quot; or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)

Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.

Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.

Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don&#x27;t get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!

Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.

Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

Cool on rack for 10 minutes before slicing.

Easy Bannock Bread, a simple fried bread, fast and easy and so delicious, no yeast, the perfect camping, breakfast or side dish.

Easy Bannock Bread Celebrating #Canada150

flour ((260 grams))

baking powder

olive oil oil

water ((175 grams))

vegetable oil

In a large bowl whisk together the flour, salt and baking powder.

Then add the olive oil and whisk together with a fork, gradually add water and stir until the dough almost holds together.  Move to a lightly floured flat surface and gently knead about 10 times just until the dough comes together (the dough will be sticky, do not overknead).

Divide into 5 balls and flatten with the palm of your hand.  Fry in hot oil (350F/175C)on medium heat (enough to cover the bottom of a medium frying pan), until golden brown on both sides (and cooked on the inside).  Drain on a paper towel lined plate and eat warm or at room temperature.  Enjoy!

Recipe video above. Ultra moist, cheesy quick bread with a subtle zucchini flavour even though it&#039;s jam packed with 2 large zucchinis! The zucchini keeps this bread beautifully moist - you&#039;ll happily scoff this down even without slathering it with butter. (PS Zucchini is known as courgettes in some countries :) )

Cheesy Zucchini Bread

zucchini

Swiss cheese

/ 315 ml milk

/ 45 g melted butter (, unsalted)

tbsp canola oil ((or vegetable

eggs

garlic (, crushed)

tsp white vinegar

tsp baking soda ((bi-carb) (Note 2))

Use a standard box grater to grate the zucchini. Measure out 2 cups, place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.

Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.

Preheat oven to 180°C / 350°F (all oven types).

Butter and line a loaf pan (Note 3)

Place Dry ingredients in a bowl. Whisk to combine.

Place Wet Ingredients in a bowl. Whisk to combine.

Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated (Note 4).

Quickly stir through zucchini.

Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.

Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.

Bake for 50 minutes or until a skewer inserted into the centre comes out clean.

Optional: Brush top with a bit of melted butter.

Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.

Store in a container (Note 5 for humid weather warning!)

Made with no yeast, no kneading, and no rise time, this easy beer bread is ready for the oven in no time!

Classic Beer Bread

flour flour

beer (room temperature)

butter (melted)

Preheat oven to 375°F. Grease an 8"x4" loaf pan.

Place flour and sugar in a bowl and whisk very well.

Add remaining ingredients and mix well.

Pour into prepared loaf pan.

Bake 50-60 minutes.

Cool before slicing.

How to make an easy No-Yeast Bread Recipe!  This is a simple variation of traditional Irish Soda Bread that uses baking soda and buttermilk (or my easy buttermilk substitute) to make a single loaf of bread. Only 6 ingredients needed, no mixer, and minimal kneading! 

No Yeast Bread (Soda Bread)

all-purpose flour ((405 grams))

Tablespoons sugar

buttermilk ((354 milliliters))

olive oil

Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Set aside.

In a large bowl, whisk together flour, sugar, baking soda, and salt.

Make a well in the center and add 1 cup of buttermilk and olive oil. Whisk together in the well and gradually stir into the flour mixture. Add remaining buttermilk as needed until dough clings together and you have a shaggy dough.

Transfer to a clean, lightly floured surface and briefly knead dough several times (don’t over-do it) and form dough into a round ball. It will be a bit shaggy and a bit sticky. Transfer to prepared baking sheet and lightly flatten with your hands. Use a sharp knife to score a deep (about halfway into the center of the bread) “X” into the top center of the bread.

Transfer to 400F (205C) oven and bake  for 35-40 minutes and bread sounds hollow when tapped.

Allow to cool then slice and enjoy.

When you need bread in a hurry, or the shop has run out?  This no yeast, no rise loaf that anyone can bake, that uses only 4 everyday ingredients is the answer. Egg Free.

Emergency No Yeast Bread

500 g plain flour (regular cake or all purpose flour not bread

tsp baking powder

310 ml milk (or water with oil

Test the baking powder is still good by putting a teaspoon in a small dish and pouring boiling water over. It should immediately bubble and fizz vigorously.

Heat the oven to 190°C Fan (210°C regular) / 375°F / GM 6. Place a baking stone or heavy baking sheet in the oven to heat.

Mix the dry ingredients. Stir in the milk, and stir the ingredients until the milk is mixed with with flour and forms a dough. It&#039;s easiest to do this with your hands rather than a wooden spoon. 

Turn the dough out onto your work surface and knead briefly until the dough has a uniform consistency.

Shape the dough into a round disc, about an inch to an inch and a half (about 3 cm) thick. Score the top deeply with an X. This is important! Don&#039;t make a round ball of dough as it won&#039;t cook in the middle.

Bake on the hot stone or baking sheet for about 35 minutes until pale brown. (This loaf won&#039;t turn a deep gold so don&#039;t wait too long to check it.) When ready, it should sound hollow when tapped on the bottom.

An easy savory quick bread combining fresh tomatoes, Italian herbs, garlic, and cheese.  Bake up some summer right in your kitchen with this tomato bread.

Italian Herb Tomato Bread

(360 grams) all-purpose flour

(66 grams) vegetable oil

(76 grams) milk

(113 grams) grated cheddar

garlic, roughly chopped

tomatoes

basil and oregano

Preheat oven to 350 °F.  Grease an 8.5...

Preheat oven to 350 °F.  Grease an 8.5 x 4.5-inch loaf pan.

In a large mixing bowl, whisk together flour,...

In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.  Stir in the egg, oil, and milk, followed by the grated cheese.  The batter will be very thick.

Combine the chopped garlic, tomatoes, basil, and oregano...

Combine the chopped garlic, tomatoes, basil, and oregano in a food processor.  Using a series of 10-15 one-second pulses, chop the tomatoes and garlic until no large pieces remain, but mixture is not completely smooth.

Fold the tomato and garlic mixture into the...

Fold the tomato and garlic mixture into the batter.  Resulting batter will still be thick, but should be fully moist.  If dry patches of flour remain, stir in an additional 2-3 tablespoons of milk.  If batter is quite wet, stir in an additional 2-3 tablespoons of flour.

Pour (scoop) the batter into the prepared loaf...

Pour (scoop) the batter into the prepared loaf pan.  Bake 45-50 minutes, until a tester inserted into the center of the bread comes out clean.

Cool in pan for 10 minutes, then turn...

Cool in pan for 10 minutes, then turn out onto a wire rack to continue cooling.  Enjoy while still warm.

Garlic cheddar biscuits qualify as breakfast or a dinner side dish. These are packed with flavour and can be prepped for the oven in less than 15 minutes!

Garlic Cheddar Biscuits

garlic powder

butter,

sharp cheddar cheese, grated

butter, melted

oregano

Preheat oven to 425 F and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, garlic powder, salt, sugar and baking powder. Cut in the cold butter using a pastry cutter or fork until butter is the size of small peas. Stir in cheddar cheese.

Slowly pour in the milk and mix just until combined. Once the batter forms into a soft dough, use your hands to fold in the dry pieces that haven’t been incorporated. Be careful not to overmix. Note that the dough will be slightly sticky. 

Turn the dough out onto a floured surface and pat it into a 3/4-inch thick disk. Flour a biscuit cutter and cut out rounds of dough. Place biscuits onto prepared baking sheets.

In a small bowl combine melted butter, garlic powder and dried oregano. Brush the tops of the biscuits with half the butter mixture.

Bake biscuits for 13 to 16 minutes, or until tops are just golden brown.

Brush the tops of the biscuits with the remaining butter mixture. Let cool and serve.

Definitely biscuit heaven!  These look yummy.  I could never resist a fresh-from-the-oven biscuit either.

In my experience the photos on recipes never look like what I end up with, maybe it's me, maybe not. But this recipe......this recipe not only gave me delicious biscuits but they looked just as good as the do in the picture, if not better!

This no yeast white bread is super easy to make. It is perfect if you have run out of yeast, your yeast has expired/died or you need to make bread quickly. Visit BreadDad.com for more easy bread recipes.

No Yeast White Bread (Bread with Baking Powder)

Cups Flour ((all-purpose flour))

Teaspoons Baking Powder ((aluminum free))

Salt

Tablespoons White Granulated Sugar

Tablespoons Unsalted Butter ((melted))

Milk

Preheat the oven to 375 F.

Grease the bread pan (bottom &amp; sides of pan), spray the bread pan, use baking parchment paper or use a good nonstick bread pan in order to prevent the bread from sticking to the bread pan.

Mix all of the dry ingredients together first. This helps to ensure that the baking powder is evenly mixed throughout the flour.

Optional - Add 1/2 teaspoon of your favorite dried herbs (i.e. Italian seasoning) to the dry ingredients within the bowl. Stir well.

Melt the butter in a microwave.

Add the butter &amp; milk to the dry ingredients. Gently stir until all ingredients are mixed together.

Scoop/pour the finished dough into a 9 by 5 bread pan. Use a flexible silicon spatula or large wooden spoon to smooth out the top of the bread dough within the bread pan.

Score/slice the top of the dough with a sharp or serrated knife (by making a diagonal cut length-wise down the center of the dough). The depth of the slice should be roughly 1/4-1/2 inch.

Optional - Sprinkle a small amount of coarse salt (large crystals) on top of the dough.

Place the bread pan in the oven and bake for 40 minutes or golden brown. Wear oven mitts when dealing with the bread pan &amp; a hot oven.

When done, remove the bread pan from the oven. Wear oven mitts.

Place the bread pan on a wooden cutting board. Let the bread cool within the bread pan for 5 minutes.

Remove the bread from the bread pan. Place the bread on a wire cooling rack in order to finish its cooldown. You will get better bread slices (less crumbling) if you allow the bread to properly cooldown (i.e. 30-60 minutes).

This Buttery Beer Bread is an fun, easy twist on a classic quick bread recipe. It&#x27;s made using just a few ingredients and comes out soft and oh so buttery!

Buttery Beer Bread

(12 ounces) beer

unsalted butter, melted

https://mediavine-res.cloudinary.com/video/upload/dhmvtdsknieuk7jqixwf.mp4

This Buttery Beer Bread is an fun, easy twist on a classic quick bread recipe. It's made using just a few ingredients and comes out soft and oh so buttery!

Beer Bread

My Hearty No-Yeast Bread recipe is the one you need right now, featuring ingredients you most likely already have on-hand and ready to use in your pantry.

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Top 30 no yeast bread recipes from across the web

The most viewed no yeast bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Irish Soda Bread

Traditional Irish Soda Bread Recipe

Sandwich Bread WITHOUT Yeast! (Dead...

World's Easiest Yeast Bread recipe ...

Easy Bannock Bread Celebrating #Can...

Cheesy Zucchini Bread

Classic Beer Bread

No Yeast Bread (Soda Bread)

Emergency No Yeast Bread

Italian Herb Tomato Bread

Garlic Cheddar Biscuits

No Yeast White Bread (Bread with Ba...

Buttery Beer Bread

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Strawberry Banana Bread

Easy Greek Yogurt Honey Soda Bread ...

La Piadina - Italian Flatbread Sand...

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