Easy Homemade Bread — No Yeast, No Kneading

This easy homemade bread uses flour, baking powder, milk, salt, and oil to make a simple loaf without yeast or kneading. It has a lightly golden crust and a tender, close-textured crumb that tastes delicious with butter, jam, or a bowl of warm soup.

Because it uses baking powder, this is a quick bread. It will be denser and less stretchy than the yeast-style loaf shown in the picture. Preparation takes about 10 minutes, but allow 35–45 minutes for baking.
Prep Time: 10 minutes
Bake Time: 35–45 minutes
Cooling Time: 30 minutes
Total Time: Approximately 1 hour 25 minutes
Servings: 10 slices
Yield: 1 small loaf

Ingredients

For the Bread

• 2 cups (250 g) all-purpose flour
• 1 tablespoon baking powder
• ¾ teaspoon fine salt
• 1 cup (240 ml) milk, at room temperature
• 3 tablespoons (45 ml) neutral oil, such as sunflower or canola

For the Pan

• A little oil or butter, for greasing

Why You’ll Love This Recipe

• No yeast needed: Baking powder helps the loaf rise without proofing.
• No kneading: Simply combine the ingredients and transfer the dough to the pan.
• Everyday ingredients: You probably already have most of them in your kitchen.
• Versatile serving options: Enjoy it with sweet spreads, savory toppings, soups, or stews.

How to Make Easy Homemade Bread

1. Prepare the Oven and Pan

Preheat your oven to 350°F (180°C conventional or 160°C fan).

Lightly grease an 8 × 4-inch loaf pan. Line it with parchment paper, leaving a little overhang on the long sides so you can lift the bread out easily.

2. Combine the Dry Ingredients

Place the flour, baking powder, and salt in a large mixing bowl. Whisk thoroughly to distribute the baking powder evenly.

Measure the flour carefully. Using too much can make the loaf dry, so weigh it if possible or spoon it into your measuring cup and level the top.

3. Mix the Wet Ingredients

In a separate bowl or jug, stir together the milk and oil.

Room-temperature milk makes the mixture easier to combine, although it does not need to be warm.

4. Make the Dough

Pour the milk mixture into the dry ingredients. Stir gently with a spatula until no dry flour remains.

The mixture should form a thick, sticky dough rather than a smooth, kneadable bread dough. Avoid prolonged mixing, which can make the finished loaf tough.

5. Fill the Loaf Pan

Scrape the dough into the prepared pan. Use a lightly oiled spatula to spread it evenly and gently smooth the surface.

Place it in the oven promptly, as the baking powder begins reacting once the wet and dry ingredients meet.

6. Bake the Bread

Bake for 35–45 minutes, until the top is lightly golden and a skewer inserted into the center comes out clean.

If the surface browns before the middle is cooked, loosely cover the loaf with foil for the remaining baking time. For an additional doneness check, the center should reach approximately 200–205°F (93–96°C).

7. Cool Before Slicing

Leave the bread in the pan for 10 minutes. Lift it out and place it on a wire rack for at least another 20 minutes.

Use a serrated knife to cut the loaf gently. Slicing while very hot can compress the crumb and make the center seem gummy.

Serving Suggestions

Serve slightly warm slices with butter, honey, or your favorite jam. For a savory option, add cream cheese, sliced tomatoes, or scrambled eggs.

This bread also works well alongside tomato soup, chicken stew, or a fresh salad. Toast leftover slices for crisp edges and a warm, tender center.

Recipe Tips

• Use fresh baking powder: Old baking powder can produce a heavy loaf with little rise.
• Choose the right pan: A larger pan will make a shorter loaf and may reduce baking time.
• Mix gently: Stop as soon as the flour is incorporated.
• Expect a rustic crust: This recipe produces a modest rise and may crack on top.
• Check the center: A browned surface does not always mean the loaf is fully baked.
• Let it cool: Cooling helps the structure set for cleaner slices.

Easy Variations

Cheddar Bread: Fold in ½ cup grated cheddar after combining the wet and dry ingredients.

Herb Bread: Add 1 teaspoon dried Italian herbs and ¼ teaspoon garlic powder to the flour mixture.

Lightly Sweet Bread: Add 2 tablespoons sugar to the dry ingredients. Serve with butter or fruit preserves.

Dairy-Free Bread: Use an equal amount of plain, unsweetened soy or oat milk in place of dairy milk. The flavor and browning may vary slightly.

Make-Ahead Instructions

For quick preparation, measure and combine the dry ingredients ahead of time. Store them in an airtight container until needed.

Add the milk and oil only when you are ready to bake. Avoid refrigerating the mixed dough overnight because it may lose some of its rising power.

Storage and Reheating

Once completely cooled, store the loaf in an airtight container at room temperature for up to 2 days.

For longer storage, slice the bread and freeze it with parchment paper between the slices in a sealed freezer bag for up to 2 months. Toast individual slices straight from frozen or thaw them at room temperature.

To refresh a slice, warm it briefly in a toaster or microwave. Avoid overheating, which can dry it out.

Frequently Asked Questions

Can I use yeast instead of baking powder?
Not as a direct replacement. Yeast bread needs different preparation, including kneading and rising time.

Why is my bread dense?
Quick bread naturally has a closer crumb than yeast bread. Excess flour, overmixing, or old baking powder can make it heavier.

Can I use whole-wheat flour?
Replace up to half the all-purpose flour with whole-wheat flour to start. If the dough seems unusually dry, add an extra tablespoon of milk.

Will it look exactly like the picture?
No. The picture shows a tall, glossy loaf with a yeast-bread appearance. This recipe makes a smaller, rustic quick loaf with a less glossy crust.

Nutrition Information

Per Slice — Makes Approximately 10 Slices

• Calories: Approximately 140 kcal
• Protein: 4 g
• Fat: 5 g
• Total Carbohydrates: 20 g
• Fiber: 1 g
• Sugar: 1 g

Nutrition values are approximate, based on whole milk, and exclude toppings and pan grease.