I still can’t get over how this no yeast bread bakes up so much like a proper loaf, with just five everyday ingredients. Soft inside, golden outside, and ready to prove yeast isn’t the boss of bread.

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I’m obsessed with this no-yeast sandwich bread because it gives me actual sliceable, toastable bread without the drama. No waiting around, no fussy starter, no hoping yeast decides to behave.

Just a sturdy loaf with a soft crumb, a golden top, and that plain, honest bread flavor I want for butter, jam, eggs, tuna melts, whatever. I love how all purpose flour and milk turn into something that feels like proper bread, not a weird emergency substitute.

And the texture? Legit.

But the best part is how fast it disappears once I start cutting into it. One thick slice, then another.

Ingredients

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All-purpose flour gives the bread structure, soft chew, and that classic sandwich slice vibe.
Baking powder does the lifting, so you’re not stuck waiting on yeast.
Salt keeps it from tasting flat, because bland bread is honestly sad.
Granulated sugar adds a tiny sweetness and helps the loaf brown nicely.
Whole milk makes the crumb softer and a little richer, which you’ll notice.
Neutral oil keeps things tender without adding a strong flavor.
The egg is optional, but it makes the bread feel more hearty.
Basically, these ingredients make quick bread that still works for sandwiches.
Plus, it’s simple pantry stuff, not a weird specialty grocery mission.

Ingredient Quantities

All purpose flour: 3 cups (360 g)

Baking powder: 1 tablespoon (15 g)

Salt: 1 teaspoon (6 g)

Granulated sugar: 2 tablespoons (25 g)

Milk (whole milk preferred): 1 1/4 cups (300 ml)

Neutral oil (vegetable or canola): 3 tablespoons (45 ml)

Large egg (optional, for a slightly richer crumb)

How to Make this

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1. Preheat oven to 375°F (190°C). Grease and flour a 9×5 inch loaf pan or line it with parchment.

2. In a large bowl whisk together 3 cups (360 g) all purpose flour, 1 tablespoon (15 g) baking powder, 1 teaspoon (6 g) salt, and 2 tablespoons (25 g) granulated sugar until well combined.

3. In a separate bowl whisk 1 1/4 cups (300 ml) milk, 3 tablespoons (45 ml) neutral oil, and the large egg if using, until blended.

4. Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined and no large pockets of dry flour remain. Do not overmix.

5. The batter will be thicker than cake batter but softer than typical bread dough. If it seems too dry add up to 1 tablespoon more milk.

6. Spoon the batter into the prepared loaf pan and smooth the top. Optionally brush the top with a little extra milk or oil for a shinier crust.

7. Let the batter rest at room temperature for 10 minutes while the oven finishes preheating. This helps the baking powder activate.

8. Bake in the center of the oven for 35 to 45 minutes, or until the top is golden and a skewer inserted in the center comes out clean.

9. Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Cooling prevents a gummy crumb.

10. Slice and use as sandwich bread. Store tightly wrapped at room temperature for 2 days or refrigerate for up to 5 days.

Equipment Needed

1. Oven
2. 9×5 inch loaf pan or parchment paper to line it
3. Large mixing bowl and a separate smaller bowl
4. Whisk
5. Spatula or wooden spoon
6. Measuring cups and spoons
7. Kitchen scale for precise flour measurement
8. Liquid measuring cup for milk and oil
9. Wire cooling rack
10. Toothpick or skewer to test doneness

FAQ

Q: How does this bread rise without yeast? A: Baking powder is the chemical leavening agent here. It reacts with the liquid and heat to produce gas bubbles that create lift, giving a tender, slightly cake like crumb rather than the chewy texture of yeast bread.

Q: Can I skip the egg? A: Yes. The egg enriches the crumb and helps with structure and browning, but omitting it still yields a perfectly fine quick sandwich bread. Add an extra tablespoon of oil or 2 tablespoons of yogurt if you want slightly more richness when skipping the egg.

Q: What pan size and baking time should I use? A: Use a standard 9×5 inch loaf pan. Bake at 350 F (175 C) for 35 to 45 minutes, or until the top is golden and a skewer inserted in the center comes out clean. Tent with foil if the top browns too quickly.

Q: Can I use a milk substitute? A: Yes. Unsweetened almond milk, oat milk, or soy milk work well in a 1 to 1 swap. Use whole milk for best flavor and crumb, but plant milks give good results too.

Q: How should I store the bread and how long does it keep? A: Cool completely, then wrap in plastic or keep in an airtight container. At room temperature it will stay fresh for 2 to 3 days. Refrigeration extends life to about 5 days but can dry it out, so toast slices before serving if needed.

Q: Can I make gluten free or lower flour variations? A: For gluten free, use a 1 to 1 gluten free flour blend that contains xanthan gum and follow the same measurements. The texture will be more delicate, so avoid overmixing and consider adding 1 teaspoon of extra oil or 1 tablespoon of yogurt for moisture.

Sandwich Bread WITHOUT Yeast (Quick & Easy ) Recipe Substitutions and Variations

All purpose flour: Substitute with 1) Whole wheat pastry flour 1:1 for a slightly denser, nuttier loaf, 2) Replace up to half with whole wheat flour for more structure and flavor, 3) Use a gluten free 1:1 baking blend (with xanthan) 1:1 for a gluten free loaf.
Milk: Use unsweetened soy milk or oat milk 1:1 for similar protein and richness, almond milk 1:1 for a lighter result, or buttermilk 1:1 for tang and extra tenderness (reduce sugar slightly if very tangy).
Neutral oil: Swap with melted unsalted butter 1:1 for richer flavor, light olive oil 1:1 for a mild fruity note, or for a lower fat option use unsweetened applesauce 1:1 (crumb will be moister and slightly denser).
Large egg (optional): Replace with 1) Flax “egg” made from 1 tablespoon ground flaxseed plus 3 tablespoons water, 2) 1/4 cup unsweetened applesauce, or 3) 1/4 cup plain yogurt or buttermilk for added moisture and tenderness.

Pro Tips

1) Weigh the flour or spoon it into the measuring cup and level it off. Too much flour makes the loaf dense, and the difference between packed and properly measured flour is bigger than you think.

2) Mix only until the dry streaks disappear. A few small lumps are fine. Overmixing develops gluten and gives a tough crumb.

3) If the top browns too fast while the center is still underdone, tent the pan loosely with foil after 25 minutes to give the inside time to finish without burning the crust.

4) Let the loaf cool completely on a wire rack before slicing. Cutting warm bread squeezes out steam and makes the crumb gummy.

5) For little flavor boosts, stir in a tablespoon of honey or a teaspoon of powdered milk to the wet mix, or fold in a small handful of seeds or grated cheese right before baking.

Sandwich Bread WITHOUT Yeast (Quick & Easy ) Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

259

kcal

Equipment: 1. Oven
2. 9×5 inch loaf pan or parchment paper to line it
3. Large mixing bowl and a separate smaller bowl
4. Whisk
5. Spatula or wooden spoon
6. Measuring cups and spoons
7. Kitchen scale for precise flour measurement
8. Liquid measuring cup for milk and oil
9. Wire cooling rack
10. Toothpick or skewer to test doneness

Ingredients

All purpose flour: 3 cups (360 g)
Baking powder: 1 tablespoon (15 g)
Salt: 1 teaspoon (6 g)
Granulated sugar: 2 tablespoons (25 g)
Milk (whole milk preferred): 1 1/4 cups (300 ml)
Neutral oil (vegetable or canola): 3 tablespoons (45 ml)
Large egg (optional, for a slightly richer crumb)

Directions

Preheat oven to 375°F (190°C). Grease and flour a 9×5 inch loaf pan or line it with parchment.
In a large bowl whisk together 3 cups (360 g) all purpose flour, 1 tablespoon (15 g) baking powder, 1 teaspoon (6 g) salt, and 2 tablespoons (25 g) granulated sugar until well combined.
In a separate bowl whisk 1 1/4 cups (300 ml) milk, 3 tablespoons (45 ml) neutral oil, and the large egg if using, until blended.
Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined and no large pockets of dry flour remain. Do not overmix.
The batter will be thicker than cake batter but softer than typical bread dough. If it seems too dry add up to 1 tablespoon more milk.
Spoon the batter into the prepared loaf pan and smooth the top. Optionally brush the top with a little extra milk or oil for a shinier crust.
Let the batter rest at room temperature for 10 minutes while the oven finishes preheating. This helps the baking powder activate.
Bake in the center of the oven for 35 to 45 minutes, or until the top is golden and a skewer inserted in the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Cooling prevents a gummy crumb.
Slice and use as sandwich bread. Store tightly wrapped at room temperature for 2 days or refrigerate for up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.