When the order to shelter-in-place went into effect in California, my roommate and I (along with the rest of the world), made a pact to bake a different bread recipe every day.
That’s a lot of dough!
While we haven’t truly stuck to our oath, we have been maintaining a healthy minimum of three baking nights a week. One of our favorite go-to’s is any variety of no-yeast bread. Hearty, healthy (maybe), and incredibly satisfying.
No yeast, you say? While it’s true that yeast is a star player when it comes to soft bread with neat holes perfectly sprinkled throughout, you can make a delicious quick bread without it. Here’s a good rundown on the difference between baking soda, baking powder and yeast — all leavening agents.
With the yeast shortage many grocery stores are facing, it’s high time you learn how to make homemade bread without yeast!
No-Yeast Bread Types
In my mind, almost any fluffy baked good can be considered “bread.” The possibilities are endless!
These are some of my favorites:
- Zucchini Bread: Moist and scrumptious, you can stuff almost any veggies of your choosing in this easy peasy sweet bread loaf.
- Irish Soda Bread: This traditional Irish loaf uses baking soda and buttermilk to give you a dense, soft and chewy bread, with a perfect crust.
- Banana Bread: This cult classic uses mashed bananas for next level moisture, as well as baking soda and eggs to help it rise. Throw some chocolate chips in there, and you basically have cake.
- Beer Bread: No, you won’t get drunk. Also, it’s definitely not gluten-free. Beer bread uses well, beer, as a leavening agent. Most recipes call for self-rising flour. Its fluffiness makes it the perfect vessel for cheesy goodness (try throwing cheddar in the batter).
- Focaccia: My mouth is drooling at the mere mention of this simple flatbread made — basically — with flour, baking powder and water. It’s especially delicious when topped with garlic, herbs and parmesan cheese.
- Peanut Butter Bread: Milk, eggs, flour and, of course, peanut butter make this salty and sweet no-yeast bread perfect for topping with banana and jam. It’s nostalgia in a bite.
If you’re still wondering if you can make bread without yeast, it’s time you take this recipe for a test run.
This simple yeastless bread was inspired by a rustic Italian loaf because, hey I really trust Italians with their bread.
How to Make Bread Without Yeast: A No-Yeast Quick Bread Recipe
Ready to make your own loaf of no-yeast bread? There are many yeast-less types to choose from, from savory to sweet. If you want to get started with a bread recipe, here’s a delicious quick bread that you can make without yeast.
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- 2 teaspoons baking powder
- ¾ cup filtered water
- (optional) ½ teaspoon herbs: thyme, rosemary, basil, oregano
1. Preheat oven to 425F.
2. Get a baking sheet ready by lining it with parchment paper.
3. Use a large bowl to whisk together all-purpose flour, salt, baking powder and sugar to create the dough.
4. Optional to add in flavorful herbs. I used oregano, thyme, basil and rosemary from my plant named Miriam. Honestly, I just winged it as far as measurements on this step. You can’t go wrong here. Garlic would be another great addition.
5. Add in the water.
6. Mix together to create the dough. I find a fork is easiest for this step (you can use your clean hands, too). Make sure to scrape all the flour from the sides of your bowl and mix it until it looks doughy.
7. Sprinkle some flour on a flat surface (to prevent sticking), then knead the dough with your fists. You should knead the dough for a minute or so until it becomes smooth.
8. After you’re done kneading, flatten the dough with the palm of your hand, then fold it over like an envelope. You can shape the dough from here, or leave it as be, to form into a Franken-loaf like mine.
9. Put the dough into the oven and bake for 15 minutes.
10. Turn the heat down to 350F and bake for another 10 minutes.
11. Remove the freshly baked loaf from the baking sheet and let it cool, preferably on a wire rack. Then dig in!
Things to Keep in Mind When Making Bread Without Yeast
- Given its neutral taste, this bread makes a great base for eggs, open faced sandwiches and even french toast. If you want to amp up the flavor, reach for the herbs and garlic!
- This yeast-less bread may feel a little more dense than your normal loaf, but I was pleasantly surprised by its fluffiness.
- It will last about two to three days, similar to other yeastless and yeast breads, but not as long as sourdough bread. If you leave it in the fridge, it will keep for about a week. You can absolutely freeze it as well, but make sure to slice it beforehand.
- If it gets stale before you’re able to finish it, break it up into small pieces, douse with salt, pepper and oil. Then bake for about 10 minutes. Voila, croutons!
- I’m a sucker for a good cheese plate, and this no-yeast quick bread recipe makes for the perfect centerpiece. The bread held its own next to its cheesy counterparts. Are the crystals and flowers a little extra? Yes. But hey, right now we have to bring the restaurant to us.
I couldn’t decide what I wanted to chow down on first, so I doubled fisted two pieces of no-yeast bread with brie cheese. One was topped with Public Goods’ insanely flavorful pesto, the other with their raspberry jam and candied pecans *drool*. I’m a sucker for cheese and jam!
Congratulations, you are now an official member of the bread head crew.
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