This easy No Yeast Bread is perfect when you don’t have time for a traditional yeast bread or you don’t have any yeast. It’s delicious plain or even toasted. Made in a one bowl so clean up is a breeze! No need to live without bread!
Homemade No Yeast Bread
So it seems we are getting to the point where it is extremely difficult to find yeast, so what’s the next best thing? Yup bread without yeast, so why not make a Sourdough Starter and while you wait until it is active enough to use, you can always make your bread and eat it too with this recipe.
My daughter has already made this bread three times and loves it. She toasts it and of course like any good Italian tops it with her favourite Hazelnut Spread.
The best thing about this bread is it’s made in one bowl, no heavy kneading needed and of course no rising time.
How to make No Yeast Bread
In a large bowl whisk together the flour, sugar, salt and baking powder. Then add the water and mix together, either with a fork or spatula.Sprinkle a flat surface with a little flour, place the dough on top and knead until smooth.
Gently flatten with the palm of your hand into an oval shape, then fold like an envelope. Sprinkle with flour if needed.
Then form into your preferred loaf shape and place on a parchment paper lined cookie sheet. Bake for about 25 minutes.
Let cool on a wire rack before serving.
Why cool bread on a wire rack?
Bread should be cooled on a wire rack and not in the pan because the loaf will become moist, soggy, and sponge-like quite quickly, because the moisture in the pan condenses onto the bread. So be sure to immediately move the bread to a wire rack to cool.
More Delicious No Yeast Recipes
La Piadina – Italian Flatbread
So whenever you need or want a quick bread recipe, why not try this Homemade No Yeast Bread. Take Care!
Homemade Rustic No Yeast Bread
Ingredients
- 2 cups all purpose flour (250 grams)
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup water (lukewarm no-chlorine)* (175 grams)
*Lukewarm temperature 80F (26F).
Instructions
- Pre-heat oven to 425F (220C). Line a cookie sheet with parchment paper.
- In a large bowl whisk together the flour, sugar, salt and baking powder. Then add the water and mix together, either with a fork or spatula.Sprinkle a flat surface with a little flour, place the dough on top and gently knead for a minute or two until smooth. Gently flatten the dough into a small rectangle with the palm of your hand and fold it like an envelope. Sprinkle with flour if needed.Then form into your preferred loaf shape, score the top and place on prepared cookie sheet. Bake for 15 minutes then lower the temperature to 350F (180C) for another 10 minutes.Let cool on a wire rack before serving. Enjoy!
Video
Nutrition
Updated from April 20, 2020.
Cindy says
Decided I wanted home made bread in the afternoon. Found this recipe and made it. It was delicious. I added some seasoning. I will make this again. 😃
Rosemary says
Hi Cindy, thanks so much, so glad you enjoyed it. Have a great week.
Noa says
Loved this!!! Was great and sooo fun to make! I made it twice in one day! Awesome recipe :)))))!
Rosemary says
Hi Noa, thanks so much so glad you enjoyed it. Have a great week.
Arthur Dellerson says
Tried your recipe with wheat flour..temp 425 then 350 as directed..Kneaded for about 3 min. Loaf tasted ok but hardly any aeration. Should I have used White AP flour..Your opinion is appreciated
Rosemary says
Hi Arthur, I always used all purpose flour, whole wheat flour will make a bread more dense and chewy. There really is nothing like a yeast bread but this is good for a quick and easy bread recipe.
Nick says
Do you take the bread out of the oven after baking it for 15 minutes at 450 degrees and wait for the oven to drop down to 350 before putting it back in?
Rosemary says
Hi Nick, no you can just leave it in. 🙂
Connie says
COULD THIS RECIPE BE CUT INTO MAYBE 8 ROLLS IINSTEAD OF BREAD LOAF?
Rosemary says
Hi Connie, yes that would work. Let me know how it goes.
Em says
I live this recipe! I have made it so many times. I found that if I take out the sugar, I can add cheese instead (parmesean, cheddar, and monterey jack is what I use) along with some spices (rosemary, garlic, sage, basil, and oregano). It takes the quick bread from plain to savory with minimal effort. I love it both ways though!
Rosemary says
Hi Em, thanks so much and great idea with the extras. Have a great weekend.
Kailey Pike says
Hi, i am 12 year old, and we are going to move soon and i wanted to give her a good mother’s day before we move because we will be leaving around that time, so thank you for this recipe and do you have any other ideas for mother day food?
Rosemary says
Hi Kailey, here is a simple no bake strawberry mousse that would be a good Mother’s Day dessert https://anitalianinmykitchen.com/strawberry-mousse/ , this is an easy pasta recipe https://anitalianinmykitchen.com/hot-caprese-pasta/. I hope these will help. Let me know if you have something in particular in mind. 🙂
Jerri says
My bread came out very dense and floury tasting. Should I knead longer or what else would cause this?
Rosemary says
Hi Jerri, try adding a couple of tablespoons of olive oil and an extra tablespoon of water and see if that helps. Let me know.
Kirstin says
Hi,
Same on mine. It came out dense and hard and still smells flour even after cooling. Is it normal?
I actually tried it twice wherein on my 2nd try I put a little more water and olive oil. But still, almost the same with my first try, dense but not that hard though as my 1st try but it still smells flour after cooling. May I know is there something that’ve caused it?? I’ve wasted a lot of flour already lol
Rosemary says
Hi Kristin, the reason this bread is harder and denser is because it does have yeast. 🙂
Soulla says
İ made this recipe with gluten free flour. After trying many recipes, İ have realised that the flour needs more liquid than regular flour, so i added about triple amount of the water required for this recipe to make it into the proper dough consistency. İ also added a little vinegar for the acidity factor, to help raise the bread.
Rosemary says
Hi Soulla, thanks for letting me know. Have a great weekend.
Annie says
Thank you for this recipe! This bread is so delicious and so simple to make, I am currently baking my third loaf since the beginning of the week.
Rosemary says
Hi Annie, thanks so much, so glad you enjoyed it. Have a great weekend.
KeedieBee says
Trying this recipe today added garlic powder and Italian seasonings to my dry prep! It smells sooo delicious!!! Thanks for sharing!!!
Rosemary says
Hi KeedieBee, thanks I hope you enjoyed it.
Niki says
This bread is so tasty! I mad =e it with whole wheat flour and it’s amazing!
Rosemary says
Thanks Niki, glad you enjoyed it. Have a wonderful Sunday.
Shirley Noel says
Good morning, can we make this recipe with gluten free all purpose flour ?
Rosemary says
Hi Shirley, I really don’t know because I don’t bake with gluten free flour, but if you try it let me know how it goes.
Lauren says
I will try it again. There has been a glitch and this week I can see….bake at 450 for 15 min and…..bake for 10 min at 350. I haven’t really tried it yet. I had no idea at 15min. I thought it was done and started wondering!!
Brea says
Oohh this bread is so good- you must try dipping the bread in some good quality extra virgin olive oil and balsamic vinegar! Chefs kiss 😘
Rosemary says
Hi Brea, thanks so much, good idea with the dipping. Have a great weekend.