Quick No Yeast, No Knead Bread Recipe

Looking for the prefect QUICK bread recipe with NO Yeast or Kneading?

Well look no further! This Quick No Yeast, No Knead Bread Recipe is perfect for when you want delicious bread but not the hassle of using yeast or kneading. No machine is needed to get REAL yummy sandwich bread.

Weighing your flour is KEY in baking recipes.

For best results I highly recommend WEIGHING your flour with a food scale. Here are the 2 main reasons I use a food scale when baking:

1. Accuracy: Baking is a precise science, and small variations in ingredient quantities can significantly affect the outcome of your baked goods. Using a food scale ensures that you are using the exact amount of flour called for in a recipe, leading to consistent and reliable results.
2. Consistency: Weighing ingredients provides consistency across batches. When you use measuring cups, the volume of flour can vary depending on how densely it’s packed or how you level it off. With a scale, you eliminate this variability, ensuring that your recipes turn out the same way each time you make them.

I know some of ya’ll are thinking, ” My grandma never used a scale and her baked good came out just fine!” Well she was probably sifting then scooping her flour in the measuring cup then leveling it off. This is a classic method that will get you good results, but it SO TIME CONSUMING. Why not just weigh the flour and be done with it in a few seconds?

Let’s look at this recipes SIMPLE ingredients…

1. All-Purpose Flour:
   • Flour forms the base of your bread and provides structure. It contains proteins (gluten) that help trap gas produced by the baking powder, allowing your bread to rise.
2. Honey:
   • Honey adds sweetness to your bread and aids in browning. It also contributes to the bread’s moisture, making it soft and tender.
3. Sugar:
   • Sugar sweetens the bread. All honey or all sugar can be used for this recipe.
4. Oil ( olive oil, vegetable oil or any neutral tasting oil):
   • Oil adds moisture to your bread, keeping it from becoming too dry. It also contributes to the bread’s texture, making it tender and easy to slice.
5. Milk:
   • Milk provides both moisture and a subtle richness to your bread. The proteins in milk also contribute to the bread’s structure, while the sugar in it enhances browning.
6. Salt:
   • Salt enhances the flavor of your bread by balancing out the sweetness. It also helps regulate yeast alternatives like baking powder by controlling the rate of gas release, ensuring a steady rise.
7. Baking Powder:
   • Baking powder is the key leavening agent in this recipe. It releases carbon dioxide gas when mixed with moisture and heat, causing the bread to rise. The absence of yeast makes it essential for achieving a light, fluffy texture in your bread. Make sure to use baking powder not baking soda!

Let’s make this bread!

Ingredients

• 4 ¾ cup all purpose flour 600 gms
• 2 ¼ cup milk warmed
• 2 ½ tbsp baking powder
• 1 tbsp honey
• 2 tsp sugar
• ¼ cup vegetable oil
• 1 tsp salt

Instructions:

• Preheat your oven to 430°F (220°C).
• Prepare a 22 x 13 cm / 9 x 5″ loaf pan by greasing it and lining it with parchment, leaving some overhang to help lift out the bread later.
• For the dry mixture, place the flour, baking powder, salt, and sugar in a bowl. Mix them together until well combined.
• Create a well in the center of the dry mixture, then pour in the oil, milk, and honey. Slowly stir until the flour is fully incorporated into the mixture. This is key to not creating flour lumps. The resulting batter will be thick but able to be stirred.
• Transfer the batter into the prepared loaf pan. Use a rubber spatula to scrape the bowl clean and smooth the surface.
• Bake in the preheated oven for 30 minutes. Afterward, remove it from the oven and cover it with foil. This will prevent the top from getting too brown. Tip: Make sure that your bread is placed on a rack in the lower 1/3 of the oven. This will also help prevent that top from browning too quick.
• Return the pan to the oven, but this time, reduce the temperature to 390°F (200°C) , and bake for an additional 20 minutes.
• Once done, take it out of the oven and allow it to cool in the pan for 5 minutes. Then, use the excess paper to lift the bread out and transfer it to a cooling rack.
• Let the bread cool completely, which may take approximately 50 minutes or more. The bread must be completely cool to slice well! Since their is no yeast you will get the best slices if it is cooled. The second day the slices will be PERFECT.

Quick No Yeast, No Knead Bread

Make bread with no yeast, no kneading, and no machine! In just 3 minutes it will be in the oven.

Print Recipe Pin Recipe

Prep Time:3 minutes mins

Cook Time:50 minutes mins

Course: Breakfast

Cuisine: American

Keyword: no knead bread, no yeast bread, quick bread recipe

Servings: 5

Ingredients

• 4 ¾ cup all purpose flour 600 gms
• 2 ¼ cup milk warmed
• 2 ½ tbsp baking powder
• 1 tbsp honey
• 2 tsp sugar
• ¼ cup vegetable oil
• 1 tsp salt

Instructions

• Preheat your oven to 430°F (220°C).
• Prepare a 22 x 13 cm / 9 x 5″ loaf pan by greasing it and lining it with parchment or baking paper, leaving some overhang to help lift out the bread later.
• For the dry mixture, place the flour, baking powder, salt, and sugar in a bowl. Mix them together until well combined.
• Create a well in the center of the dry mixture, then pour in the oil, milk, and honey. Slowly stir until the flour is fully incorporated into the mixture. Slowly stir until the flour is fully incorporated into the mixture. This is key to not creating flour lumps. The resulting batter will be thick but able to be stirred.
• Transfer the batter into the prepared loaf pan. Use a rubber spatula to scrape the bowl clean and smooth the surface.
• Bake in the preheated oven for 30 minutes. Afterward, remove it from the oven and cover it with foil. This will prevent the top from getting too brown. Tip: Make sure that your bread is placed on a rack in the lower 1/3 of the oven. This will also help prevent that top from browning too quick.
• Return the pan to the oven, but this time, reduce the temperature to 390°F (200°C) , and bake for an additional 20 minutes.
• Once done, take it out of the oven and allow it to cool in the pan for 5 minutes. Then, use the excess paper to lift the bread out and transfer it to a cooling rack.
• Let the bread cool completely, which may take approximately 50 minutes or more. The bread must be completely cool to slice well! Since their is no yeast you will get the best slices if it is cooled. The second day the slices will be PERFECT.

Video

Notes

This bread is perfect for all you bread needs! I have used it to make french toast.  (when stale or hard), sandwiches, grilled cheese, and garlic bread. It also makes the BEST buttery toast. 

You can use whole milk, low fat milk, oat milk, or buttermilk for this recipe. I prefer whole milk or buttermilk for the perfect taste. 

For a stronger honey taste, feel free to use 3 tbsp of honey.