No Yeast White Bread (Bread with Baking Powder)

No Yeast White Bread

This no yeast white bread is super easy to make. It is perfect if you have run out of yeast, your yeast has expired/died or you need to make bread quickly. No yeast bread is also very appropriate for beginner bakers who don’t have the equipment (i.e. bread machine or kneading machine), time and/or experience to deal with slower rising bread yeast. However, please be aware that this no yeast white bread is NOT like the packaged & sliced sandwich bread made by huge food manufacturers. Rather, it is a homemade bread with a crunchy exterior and buttery & denser interior. Your family will enjoy slices of this bread covered with butter or cream cheese, dipped in olive oil, etc.

This recipe should take you roughly 5-10 minutes to prepare and clean up. Please be aware that this is an oven-baked recipe. It is not made with a bread machine. For similar fun recipes, please visit Bread Dad’s section on Easy Bread Recipes. Bread Dad also has a printable and “pin-able” recipe at the bottom of this page. If you like this recipe, we hope you will leave a comment below and give us a 5 star rating. Thanks!

Mix the Dry Ingredients First & Then Add Wet Ingredients

Pour Dough into Bread Pan & “Score” the Top of the Dough

Sliced No Yeast White Bread

Ingredients – No Yeast White Bread

  • 3 Cups – Flour (all-purpose flour)
  • 3 Teaspoons – Baking Powder (aluminum free)
  • 1 Teaspoon – Salt
  • 1 Tablespoons – White Granulated Sugar
  • 8 Tablespoons – Unsalted Butter (melted)
  • 1 1/4 Cups – Milk
  • Optional – 1/2 Teaspoon – Italian Seasoning (or dried rosemary, onion powder, etc.)
  • Optional – Pinch of Coarse Kosher or Sea Salt (to sprinkle on top of the dough before putting the bread pan in oven)

Servings – Roughly 18 slices (sandwich slices)

  • Equipment required for this recipe – Measuring cup & spoons, large mixing bowl, wooden spoon, 9×5 bread pan, sharp knife, oven mitts, cooling rack and an oven.

Instructions – No Yeast White Bread (Bread Pan Version)

  • Preheat the oven to 375 F.
  • Grease the bread pan (bottom & sides of pan), spray the bread pan, use baking parchment paper or use a good nonstick bread pan in order to prevent the bread from sticking to the bread pan.
  • Mix all of the dry ingredients together first. This helps to ensure that the baking powder is evenly mixed throughout the flour.
  • Optional – Add 1/2 teaspoon of your favorite dried herbs (i.e. Italian seasoning) to the dry ingredients within the bowl. Stir well.
  • Melt the butter in a microwave.
  • Add the butter & milk to the dry ingredients. Gently stir until all ingredients are mixed together.
  • Scoop/pour the finished dough into a 9 by 5 bread pan. Use a flexible silicon spatula or large wooden spoon to smooth out the top of the bread dough within the bread pan.
  • Score/slice the top of the dough with a sharp or serrated knife (by making a diagonal cut length-wise down the center of the dough). The depth of the slice should be roughly 1/4-1/2 inch.
  • Optional – Sprinkle a small amount of coarse salt on top of the dough.
  • Place the bread pan in the oven and bake for 40 minutes or golden brown. Wear oven mitts when dealing with the bread pan & a hot oven.
  • When done, remove the bread pan from the oven. Wear oven mitts.
  • Place the bread pan on a wooden cutting board. Let the bread cool within the bread pan for 5 minutes.
  • Remove the bread from the bread pan. Place the bread on a wire cooling rack in order to finish its cooldown. You will get better bread slices (less crumbling) if you allow the bread to properly cooldown (i.e. 30-60 minutes).

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!

Reference Sources

Tips – No Yeast White Bread

  • The tips below are designed to help bread “novices” and/or people with limited baking experience.
  • This recipe makes a great “emergency” bread for anyone who has run out of yeast, has expired/dead yeast or needs to make homemade bread quickly. No yeast bread is also much easier/simpler to make than many yeast-based breads. No yeast bread also does not require a bread machine or kneading machine. It is a perfect bread (quick & easy) for beginning bakers.
  • As I stated above, this no yeast white bread is NOT like packaged & sliced sandwich bread made by a huge food manufacturer. Rather, it is a homemade bread with a crunchy exterior and buttery & denser interior. Since quick no yeast bread is a denser & more crumbly bread (due to the lack of yeast and minimal kneading), I prefer to eat this as a breakfast bread (i.e. covered with cream cheese or butter) or as a side dish (i.e. with chili, stew, etc.).
  • FYI – According to Wikipedia, “Kneading promotes the formation of gluten strands and cross-links, creating baked products that are chewier (as opposed to more brittle or crumbly). The “chewiness” increases as the dough is kneaded for longer times.”
  • If you are looking for a sandwich-type bread (and have some yeast), I would suggest looking at some of our bread machine recipes (i.e. white bread, oatmeal bread and whole wheat bread).
  • Optional – If you want to add even more flavor to this no yeast bread, you can add 1/2 teaspoon of your favorite herb/seasoning such as dried rosemary, Italian seasoning, onion powder, etc. I used Italian seasoning in the bread pictures shown above.
  • Optional – Just before you put the bread pan in the oven, you can sprinkle on a little coarse salt (i.e. Kosher salt or coarse sea salt) on top of the dough.
  • A key advantage to no yeast bread is SPEED. No yeast bread is much faster to make than yeast bread because you do not have to wait for the yeast to “rise”. Our no yeast bread takes about 50 minutes to prepare & fully bake. In contrast, our bread machine white bread takes over 3 hours to make & bake. Moreover, some sourdough bread recipes can take days to make!!
  • Another advantage to this no yeast bread is minimal mixing. No need for labor intensive kneading & shaping.
  • “Scoring” the top of the dough helps to reduce the cracking of the finished bread crust. There will be some cracking but it is more “controlled” because it is centered around the slice in the middle of the dough. The slice/score allows the bread to expand in a semi-controlled manner while baking (and reduces the chance that large cracks will develop in an unwanted place as the bread seeks to rise/expand/burst through a hardening crust during the baking process).
  • Nevertheless, you will probably experience some small cracking because this no yeast white bread recipe uses faster rising baking powder versus slower rising bread yeast.
  • Make sure to mix the dry ingredients first BEFORE adding the wet ingredients (i.e. melted butter & milk). This ensures that the baking powder is spread throughout the entire mix and thus you will get a more even rise to the dough.

 

  • Many no yeast bread recipes call for a baker to shape their breads into a round shaped loaf. This can be fun to do… but for beginning bakers, this can create a huge mess with sticky hands covered in dough, flour spread around the kitchen, etc. The bread pan version of our no yeast bread recipe limits the mess (just pour the dough into the bread pan vs trying to shape by hand), is quicker to make (less prep time vs the hand shaping method) and creates a more uniform shaped bread (if you want a number of similar sized bread slices).
  • I would suggest that beginners start with the bread pan version first before experimenting with the round bread version.
  • Optional Hand Shaped Round Bread Version – For more advanced (or adventurous!!) bakers, you can shape the dough into a ball and place it on a non-stick baking tray or baking parchment paper covering a baking tray. Round off the dough by hand while on the tray so it looks sort of like a deflated basketball (flat on the bottom and round on the top). Use a little flour sprinkled on a cutting board and your hands when trying to shape the dough ball (as the dough will be sticky). After shaping the dough, you should score/slice the top of the dough by making two intersecting lines (1/4-1/2 inch deep) with a sharp knife (to form a X on top of the dough). After you have shaped the dough and scored the top, you can also brush a little melted butter on top of the dough and sprinkle on some coarse salt just before your place the baking tray in the oven. Bake the round bread version at 375 F for 40 minutes or golden brown.
  • FYI – I find the rounded version is a little more crumbly than the bread pan version. The rounded version is also more difficult to make than the bread pan version… which just requires you to pour the dough into the bread pan and smooth out the top of the dough (versus trying to shape sticky dough by hand). However, the crumbliness of the hand shaped version can be partially improved by more kneading but this takes more time & effort. I prefer the much easier (if slightly more crumbly) round bread that is minimally kneaded & mixed!
  • Optional – You can use bread flour (instead of all-purpose flour) in order to make this no yeast bread recipe. While bread flour will give you a slightly airier bread, it is more expensive than all-purpose flour. In addition, beginning bakers generally have all-purpose flour available since it is used in more types of baked goods (i.e. cookies).
  • You should place the bread pan (or baking sheet) in the center/middle of your oven for a more even baking/browning of the bread. If you place it too near to the oven’s heating elements then you can get uneven browning of the bread.

 

  • This is a bread with baking powder. It does not use baking soda. Baking powder and baking soda are different and are not direct substitutes. Do not use baking soda to make this no yeast bread recipe.
  • Make sure to use fresh baking powder or the bread will not rise properly. Once its container is opened, the baking powder will last for only roughly 6 months. Moreover, it will lose its potency even faster if the baking powder is not stored properly (i.e. it is exposed to the moisture in the air).
  • Baking powder is a chemical leavener used to help baked products (i.e. breads, cakes & cookies) to rise. Our bread recipe creates a bread with baking powder (and does not use bread yeast). For more information on baking powder, you might like to read this Wikipedia article.
  • Breads that use a chemical leavener such as baking powder/soda are commonly referred to as “quick breads” in the baking community. For more on this baking term, you might to read this Wikipedia article.
  • If you do not have aluminum free baking powder, “regular” baking powder should work fine (as long as it is relatively fresh). However, I prefer to use aluminum free food ingredients when making food for my family.
  • You can also visit our instructional videos section if you want to watch videos that review common bread making problems & solutions, how to score bread, etc.
  • Always wear oven mitts/gloves when dealing with a hot oven and bread pan.
  • If you are looking for more no yeast bread recipes, you might like to try our our recipes for beer bread, banana bread, quick breads (i.e. pumpkin or applesauce bread), etc.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!

No Yeast Bread Questions

Can you make bread without yeast?

Yes, you can definitely make delicious bread without yeast. You will need to use a different leavener such as baking powder, baking soda, eggs, etc.  They help a bread to rise and create an airier/fluffier interior. Or you can create unleavened “flat” breads (such as tortillas) that do not use yeast or any other type of leavener.

Related Recipes

No Yeast White Bread
Print Recipe Pin Recipe
5 from 5 votes

No Yeast White Bread (Bread with Baking Powder)

This no yeast white bread is super easy to make. It is perfect if you have run out of yeast, your yeast has expired/died or you need to make bread quickly. Visit BreadDad.com for more easy bread recipes.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer, Breakfast, Dinner, Lunch, Sandwich
Cuisine: American
Keyword: bread with baking powder, no yeast bread, no yeast bread recipe, no yeast white bread, no yeast white bread recipe
Servings: 18 Slices
Calories: 134kcal
Author: Bread Dad

Ingredients

  • 3 Cups Flour (all-purpose flour)
  • 3 Teaspoons Baking Powder (aluminum free)
  • 1 Teaspoon Salt
  • 1 Tablespoons White Granulated Sugar
  • 8 Tablespoons Unsalted Butter (melted)
  • 1 1/4 Cups Milk

Instructions

  • Preheat the oven to 375 F.
  • Grease the bread pan (bottom & sides of pan), spray the bread pan, use baking parchment paper or use a good nonstick bread pan in order to prevent the bread from sticking to the bread pan.
  • Mix all of the dry ingredients together first. This helps to ensure that the baking powder is evenly mixed throughout the flour.
  • Optional - Add 1/2 teaspoon of your favorite dried herbs (i.e. Italian seasoning) to the dry ingredients within the bowl. Stir well.
  • Melt the butter in a microwave.
  • Add the butter & milk to the dry ingredients. Gently stir until all ingredients are mixed together.
  • Scoop/pour the finished dough into a 9 by 5 bread pan. Use a flexible silicon spatula or large wooden spoon to smooth out the top of the bread dough within the bread pan.
  • Score/slice the top of the dough with a sharp or serrated knife (by making a diagonal cut length-wise down the center of the dough). The depth of the slice should be roughly 1/4-1/2 inch.
  • Optional - Sprinkle a small amount of coarse salt (large crystals) on top of the dough.
  • Place the bread pan in the oven and bake for 40 minutes or golden brown. Wear oven mitts when dealing with the bread pan & a hot oven.
  • When done, remove the bread pan from the oven. Wear oven mitts.
  • Place the bread pan on a wooden cutting board. Let the bread cool within the bread pan for 5 minutes.
  • Remove the bread from the bread pan. Place the bread on a wire cooling rack in order to finish its cooldown. You will get better bread slices (less crumbling) if you allow the bread to properly cooldown (i.e. 30-60 minutes).

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
 
Legal Disclaimer
 
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Slice | Calories: 134kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 208mg | Potassium: 46mg | Fiber: 1g | Sugar: 2g | Vitamin A: 183IU | Calcium: 63mg | Iron: 1mg

 

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments really help us to improve & clarify our recipe instructions. Beginning bakers also learn a lot from your baking suggestions, ideas & recipe variations.

Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!

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