This easy recipe for No Yeast White Bread is made quickly with just a handful of simple pantry ingredients. It produces a hearty loaf of bread that is easily sliceable, crusty on the outside and fluffy on the inside.
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I’ll jump on any opportunity to indulge in a slice or two of fresh homemade bread and butter. You just can't beat it. Especially when it's quick and easy like this No Yeast White Bread. You could have it mixed up and baked from start to finish in a little over an hour!
Working with yeast can sometimes be intimidating or complicated and that's where recipes like this no yeast white bread, and other yeast-free bread like vegan soda bread, spelt bread and flatbread come in. They are quick, easy, and there is no yeast or kneading involved!
So if you've been wondering how to make homemade bread from scratch without yeast, this recipe is for you and it's a really simple one! Forget about proofing or letting it rest! Just mix up the batter, throw it in a loaf pan and bake right away. It's so perfect for when you need some bread to serve alongside stews like my Vegan Irish Stew and don't want to have to pop out to the shops.
Ingredients
Everything in this recipe is simple, including the equipment list! All you need is a loaf pan and a piece of parchment paper. The parchment paper will help ensure the bread doesn't stick and also act as a handle to help you release it from the pan easily.
Here are the ingredients you will be needing:
How to make white bread without yeast
The process of making yeast-free bread is very simple. The bread is ready to enjoy in just a few easy steps:
- Preheat your oven and prepare a loaf pan with a strip of parchment paper down the middle.
- Whisk all of the dry ingredients together in a mixing bowl, whisk the wet in another bowl, then pour them in together.
- Mix the batter gently until no dry flour is visible. Don't overmix.
- Spoon into the loaf pan.
- Sprinkle with some oats then bake.
Success tips
- For the best results, measure the flour with a digital scale.
- If you have to use measuring cups, first aerate the flour with a fork before spooning it into the cups. Level it off with a knife instead of shaking it down or compacting the flour.
- Overmixing the batter will affect the texture of the crumb. Gently mix the dough until no dry flour is visible and don’t use an electric or stand mixer.
- I don't recommend using silicone bakeware. It doesn't radiate heat like metal and you won't get such good results.
- Double the recipe to make an extra loaf for freezing!
- You must use a loaf pan. With this recipe, you have a thick batter like cake batter that you will need to pour/spoon into the pan. Unlike yeast bread, you won't have a dough to work with so you can't shape the loaf.
- Leave the bread to cool completely before slicing.
Variations
It's great just as it is, but here are some ideas for ways you can make this No Yeast White Bread your own:
- Replace the maple syrup with white sugar or agave nectar.
- Use beer instead of milk for a wonderful flavor. Have you tried the yummy beer bread recipe in my cookbook yet?
- Add some chopped garlic, herbs, seasonings or shredded vegan cheese to the batter.
- Make this recipe as muffins instead of a loaf. To do this, bake at the same temperature for 20 to 25 minutes. Use a toothpick or metal skewer to check when they’re done.
- Add a couple of extra tablespoons of maple syrup and a couple of handfuls of dried fruit for a sweet, fruity bread.
- Replace the oats with quinoa flakes.
- You can make this recipe with up to 50% wholewheat flour but be sure to weigh it so you get exactly the correct amount. I don't recommend using more than 50% wholewheat flour because you will end up with a very dense loaf.
- Chop up some freshly roasted garlic for a super yum garlic bread.
Serving Suggestions
When it comes to homemade bread, the possibilities are endless! You can use it for soups, sandwiches, breakfast, desserts, and more. Here are some of my favourite ways to use yeast-free white bread:
- Dunk into soups and stews.
- Make toast or grilled (vegan) cheese.
- Spread some vegan butter on a slice and enjoy it alongside vegan scrambled eggs for breakfast.
- Slather in vegan butter and jam (one of my favourite ways to eat fresh bread!).
- Toast and smear with cream cheese
- In the unlikely event you have some leftover bread that has turned a bit stale, make vegan French toast or a French toast casserole with it.
- Make croutons with leftovers.
Storage Tips
- Storing: The bread needs to cool completely on a cooling rack after it’s done baking. From there, wrap it well or keep it in an airtight container on the counter for up to 1 week.
- Freezing: Wrap the bread and add it to a freezer-safe container or freezer bag and freeze for up to 3 months. You can defrost it at room temperature on a cooling rack so it doesn't get damp.
- Reheating: Enjoy the bread as it is or reheat it in a 350°F oven. Just sit the loaf directly on the oven shelf for about 20 minutes. Nothing like warm fresh bread right out of the oven!
Recipe
No Yeast White Bread
Author:WATCH HOW TO MAKE IT
Ingredients
- 470 grams / 3¾ cups all purpose flour , (plain flour in the UK)
- 45 grams / ½ cup rolled or old fashioned oats , plus another small handful for decoration
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons fine salt
- 500 mls / 17 fl oz / 2 cups + 1 tablespoon + 1 teaspoon non-dairy milk of choice , unflavoured and unsweetened (I like to use soy or oat milk)
- 1 tablespoon maple syrup , or 2 teaspoons white/cane sugar
- 2 tablespoons liquid oil , of choice
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350°F (175°C) and grease an 8.5 x 4.5inch or 9 x 5 inch loaf pan with a little oil or vegan butter. Lay a rectangular strip of parchment paper down the middle, with enough to act as handles at each end to make removal easy once the bread is baked.
- To a large mixing bowl add the flour, oats, baking powder, baking soda and salt then whisk to combine.
- In another bowl add the milk, maple syrup/sugar and oil. Whisk them together.
- Pour the wet ingredients into the dry ingredients and stir together gently. Mix until you can no longer see any dry flour but treat it gently and don't beat it hard or use an electric mixer. The batter will be of thick cake batter consistency.
- Spoon the batter into the prepared tin, scatter some oats over the top for decoration, and bake for 60 to 65 minutes until it's risen and golden and starting to come away from the edges of the pan. A toothpick or metal skewer inserted into the middle should come out clean. Cooking times vary depending on your oven and the pan you use so it might need a few minutes more or less.
- Lift the loaf out of the pan and place on a cooling rack. Tip it gently to the side to remove the parchment paper and allow to cool completely before cutting.
NOTES
- Storing: The bread needs to cool completely on a cooling rack after it’s done baking. From there, wrap it well or keep it in an airtight container on the counter for up to 1 week.
- Freezing: Wrap the bread and add it to a freezer-safe container or freezer bag and freeze for up to 3 months. You can defrost it at room temperature on a cooling rack so it doesn't get damp.
- Reheating: Enjoy the bread as it is or reheat it in a 350°F oven. Just sit the loaf directly on the oven shelf for about 20 minutes. Nothing like warm fresh bread right out of the oven!
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Janice says
Could I use the water instead of milk ? Omit the oil and the baking soda?Thank you.
Melanie McDonald says
For the best results I recommend following the recipe as written.
Jeff watts says
Really nice bread, lovely texture, especially the crust, I added some mixed seeds to the mix, And so simple to make. Excellent
Mandy says
I've made this twice this week. It's amazing! Two bowls, no yeast. Pop in oven. 1 hr later a lovely loaf of easy to slice homemade bread! You make me feel like I can make ANYTHING! Mel your recipes are ALL fantastic!!! Thank you!!!
Melanie McDonald says
Love this Mandy. Thank you so much!
lena says
this looks fantastic and fast! have you ever added cinnamon and raisins for a raisin bread?
Melanie McDonald says
I haven't but I'm sure it would work out fine!
Ben says
This turned out a little too salty for my taste BUT so quick and easy, I will definitely make it again and try halving the salt.
Kelly F says
I’ve made this recipe twice now (the second time I replaced 3/4 flour with whole wheat flour). Both time it was excellent and the whole family enjoyed it. Yeast is a migraine trigger for me so I’m sure I’ll make this delicious, quick, and easy bread over and over. I also liked how it’s made with pantry staples I had on hand already.
Diane says
Excellent bread! Bravo to you, Melanie! This is just my second time making it and I added one tablespoon of chopped rosemary. It was just as good as the original recipe. Thank you!
Kelly says
This is the best yeast free bread we’ve ever found. We used einkorn flour (many celiacs can eat einkorn without issue) and it turned out beautifully. Thank you!
Judy says
Excellent recipe,I have made many, many loaves of non yeast bread in my time but this is the best recipe by far. I used 3/4 t bicarb and 1/2 whole wheat flour. THANKS AGAIN my perpetual search for the perfect recipe has ended.
Bea says
My first ever attempt at homemade bread. You are excellent at writing instructions and giving tips. Thank you. I used Sunrise Mills Heritage White flour, an all purpose flour made from heritage wheat, supposed to be more digestible if one is gluten sensitive. My bread turned out great! A nice rise, a rise although a bit dense. Wonderful flavor.
Susan says
Any suggestions for making it gluten free?
A Virtual Vegan says
I haven't tested a gluten-free version so don't know how it would turn out.
Priscilla says
Do you have an oat substitute to use (I’m allergic) ?
A Virtual Vegan says
You could use more flour instead. I haven't tried it but I'd guess another 1/4 cup (31 grams) of flour should make up for the lost oats. Then either leave the top plain or sprinkle over some seeds like pumpkin or sunflower maybe?
Samantha says
YUM!!! So easy - made it! The family loves it!
Cindy says
I made this tonight and it was wonderful! I made it with half whole wheat and half white flour. Thank you for this recipe!
A Virtual Vegan says
You're welcome, Cindy. I'm really pleased you enjoyed it!
Cindy says
I can’t wait to make this! I’ve been wanting a vegan quick bread recipe. Can I make this using half whole wheat and half white flour?
A Virtual Vegan says
It won't be quite as soft and fluffy but it will work fine. Hope you enjoy it! I also have a spelt flour version in case that's of interest: https://avirtualvegan.com/yeast-free-spelt-bread/