How to Make Bread Without Yeast (Yes, Really!)
Updated: Feb. 12, 2021Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Learn how to make bread without yeast. That's right: no long proof times, no kneading. We'll teach you how to get homemade bread without all the extra work.
Everyone loves a loaf of freshly baked bread. The smell of it baking alone is worth the effort. However, sometimes you find yourself without a packet of yeast in the cupboard and you’re asking yourself how to make bread without yeast. It is possible! And it doesn’t mean you have to resign yourself to a sweet quick bread either (though those are also delicious). By the way, here’s what quick bread really is.
How to Make Bread Without Yeast
Making a great basic bread without yeast is so simple. This bread recipe without yeast from reader Donna Roberts of Illinois is a great starting point. It does call for herbs to add a little extra flavor, but we’ll omit them here for a truly simple recipe. If you do want to amp up this loaf, though, feel free to add a sprinkling of your favorite herbs.
Would you use a sugar alternative in your baking recipes?
You’ll need:
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/3 cup canola oil
This recipe also doesn’t require any special tools—just kitchen basics like a good mixing bowl, a wooden spoon, a loaf pan and a cooling rack.
Step 1: Mix Up the Batter
Start by combining your flour, sugar, baking powder and salt together in a large bowl. In another dish, whisk together your wet ingredients: egg, milk and oil. Add the wet ingredients to the dry and mix until just moistened. Don’t overwork this quick bread batter!
When the batter is complete, transfer into a 9 x 5 inch loaf pan coated with cooking spray.
Step 2: Bake
To bake this bread, just pop it into a 350ºF oven for 40 to 50 minutes. The bread is done when a toothpick inserted into the center comes out clean.
When the bread is baked, let it cool in its pan for 10 minutes. Then turn over and remove from the pan and let it finish cooling on a wire rack. Once cooled, slice and serve alongside soup, salad or any dinner. You can toast this bread, too, and top with all kinds of delicious jams.
How to Customize This Recipe
This recipe is very versatile. As we said, you can easily add in additional herbs and spices to suit your taste. A teaspoon or two of each is just the right amount to add to this batter. If you want, you could even stir in a bit of grated cheese. Parmesan, oregano and basil would be a fabulous combo for your next Italian dinner.
You can also switch up the baking vessel for this yeast-free bread. You can bake in an eight-inch cast-iron skillet at 350ºF for 45 to 50 minutes or prepare this bread as muffins. Just spoon into a greased muffin tin and bake at 350ºF for 25 to 30 minutes—until a toothpick comes clean.
Olive & Onion Quick Bread
I’ve been baking for over 50 years, and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. —Paula Marchesi, Lenhartsville, Pennsylvania
Sour Cream-Leek Biscuits
These biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. —Bonnie Appleton, Canterbury, Connecticut
Parmesan Zucchini Bread
This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania
Moist Red Pepper Cornbread
The name of this recipe says it all—except how perfect they are for scooping up that last drop of soups and stews! —Katherine Thompson, Tybee Island, Georgia
Creole Cornbread
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana
Swiss Beer Bread
This recipe is a favorite of my family because it isn't greasy like most of the other cheese breads I have tried. It will not last long! —Debi Wallace, Chestertown, New York
Skillet Herb Bread
This recipe was one of my mother's favorites. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California
Sausage Cheese Muffins
These small savory muffins are fun to serve as appetizers or at brunch. With just five ingredients, the tasty bites are easy to whip up to take to a party, the office or a friend. —Willa Paget, Nashville, Tennessee
Amish Onion Cake
This rich, moist bread with an onion-poppy seed topping is a wonderful break from your everyday bread routine. You can serve it with any meat, and it's a nice accompaniment to soup or salad. I've made it many times and have often been asked to share the recipe. —Mitzi Sentiff, Annapolis, Maryland
Bacon-Pimiento Cheese Corn Muffins
Cornbread is essential at family dinners, and with the addition of bacon and pimiento cheese, you'll have requests for more long after the get-together! —Holly Jones, Kennesaw, Georgia
Herb Quick Bread
This simple bread is especially good with soups and stews, but slices are also tasty alongside fresh green salads. The herbs make it a flavorful treat any time of the year. —Donna Roberts, Shumway, Illinois
Crunchy Breadsticks
These thin, crisp breadsticks add a bit of elegance to a dinner. Each bite is perfectly seasoned with thyme and coarse salt. —Taste of Home Test Kitchen
Caraway Cheese Bread
We enjoy cheese in a variety of ways. In this savory bread, cheddar cheese blends beautifully with just the right amount of caraway. —Homer Wooten, Ridgetown, Ontario
Cheesy Garlic Herb Quick Bread
This could be the perfect bread for any dish. The sharp cheddar cheese makes it irresistible.—Taste of Home Test Kitchen
Louisiana Pecan Bacon Bread
One Christmas, the babysitter brought gifts for my daughter and a basket of goodies, including pecan bread. When I make this bread, I remember that kind soul. —Marina Castle, Canyon Country, California
Ham & Green Onion Biscuits
I started with my grandmother’s biscuits and added a bit of my personality. When I make these with my kids, it feels like she’s with us. —Amy Chase, Vanderhoof, British Columbia
Bacon Walnut Bread with Honey Butter
My savory walnut bread filled with bacon bits and blue cheese dressing is complemented by the sweetness of honey-flavored butter. Cut yourself a thick slice, slather on the butter and enjoy!—Pam Ivbuls, Omaha, Nebraska
Ham Biscuits
Ordinary biscuits become even heartier with ground ham stirred into them. These handheld goodies are great fresh from the oven. —Taste of Home Test Kitchen
Favorite Mexican Cornbread
I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this corn bread with chili. —Donna Hypes, Ramona, California
Makeover Cheddar Biscuits
Here's our crack at the never-ending biscuits from Red Lobster. Made from scratch with lighter ingredients, they're just as cheesy and buttery as the original. —Taste of Home Test Kitchen
Tuscan Cornbread with Asiago Butter
I had some fresh basil on hand and needed to find a use for it. Peering into my pantry, I saw a bag of cornmeal and figured that cornbread with a Tuscan twist would be delicious. During peak tomato season, I substitute the canned tomatoes with fresh—just remove the skins, seed and finely dice.—Michelle Anderson, Eagle, Idaho
Celery-Onion Popovers
I found this handwritten recipe in a cookbook I received from my mom. With onion and celery, these pleasing popovers taste a little like stuffing. —Barbara Carlucci, Orange Park, Florida
Rustic Garden Herb Biscuits
The rosemary butter takes warm biscuits to another level. I use herbs from the garden but dried work, too. —Michelle Gauer, Spicer, Minnesota
Blue Cheese & Shallot Bread
You'll definitely want to cut yourself a thick slice of this savory, cheesy bread. The robust flavors will have everyone asking for the recipe! —Rita Rowland Auburn, Kentucky
Zucchini & Cheese Drop Biscuits
These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Healthy, Ohio
Soft Sesame Breadsticks
I've been making these tasty breadsticks that go with almost any meal for years. Since they use ingredients like flour, sugar, baking powder and milk, it's convenient and inexpensive to mix up a batch. —Nancy Johnson, Connersville, Indiana
Chive-Cheese Cornbread
This cornbread goes well with any main dish. The chives and sharp cheddar cheese give it a special flavor. —Sybil Eades, Gainesville, Georgia
Garlic Potato Biscuits
We grow our own potatoes and garlic, so these delectable biscuits are on our table often. I make biscuits a lot because they're quicker and easier than rolls. — Diane Hixon, Niceville, Florida
Herb & Sun-Dried Tomato Muffins
Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. — Betsy King, Duluth, Minnesota
Italian-Style Drop Biscuits
My husband and I worked together to create this recipe by adding green chilies to our favorite garlic-cheese biscuits. They're even better this way!—LaDonna Reed, Ponca City, Oklahoma
Cheese & Pesto Biscuits
Biscuits always liven up a meal, especially when they’re golden brown and filled with pesto, garlic and cheese for extra zip. —Liz Bellville, Jacksonville, North CarolinaPopular Videos
