No yeast white bread loaf is a fast bread made from flour, baking powder, sugar, salt, milk, and melted butter, stirred in one bowl and baked without any rising. It takes five minutes to prepare, bakes in twenty five, and makes eight slices, so fresh bread can be on the table in less than an hour.
Baking powder lifts the loaf in the oven, so the dough is a thick batter that is simply poured into a greased pan. The crumb is closer to a soft biscuit than a sandwich loaf, with a golden crust and a tender interior. It is a good choice when you have no yeast, no time, or no patience for kneading.
Table of Contents
What Makes No Yeast White Bread Loaf Work
No yeast means no rising or kneading.
Five basic ingredients and one bowl keep it simple.
The loaf is ready from start to finish in under an hour.
Ingredients for No Yeast White Bread Loaf
- The dry ingredients are two cups of all purpose flour, one tablespoon of baking powder, one tablespoon of sugar, and half a teaspoon of salt.
- The wet ingredients are one cup of milk and two tablespoons of melted butter, plus a little extra butter for greasing the pan.
Baking powder. It lifts the loaf in the oven.
Flour. It gives the loaf its body.
Milk. It makes a soft, moist crumb.
Butter. It adds richness and flavor.
Sugar. It helps the crust brown.
Baking No Yeast White Bread Loaf Step by Step
1. Heat the oven. Heat the oven to 375 degrees F and grease a nine by five inch loaf pan with butter.
2. Mix the dry ingredients. Whisk the flour, baking powder, sugar, and salt in a large bowl.
3. Add the liquids. Pour in the milk and melted butter and stir gently until just combined.
4. Fill the pan. Spoon the batter into the pan and smooth the top.
5. Bake. Bake for twenty to twenty five minutes until golden and a toothpick comes out clean, then cool for ten minutes.
Stir the batter only until the flour disappears. Overmixing develops gluten and makes the loaf tough and rubbery instead of tender, and a few small lumps are fine. Use a spatula and fold with as few strokes as possible, then get the pan into the oven right away so the baking powder does its work.
Check that your baking powder is fresh. Old baking powder gives a flat, dense loaf, and it loses strength after about six months once opened. To test it, stir a spoonful into hot water, and it should fizz at once. The oven should be fully heated before the pan goes in.
Storing No Yeast White Bread Loaf
Store the cooled loaf wrapped at room temperature for up to two days, since a quick bread without yeast dries out faster than a yeast loaf. Freeze slices for up to two months and warm them in the toaster. Slice only what you need, and keep the cut side down on the board.
How to Serve No Yeast White Bread Loaf
Serve the bread warm with butter and jam, with soup, or toasted for breakfast. For more breads and bakes, try soft white sandwich bread, super moist banana bread, sweet alabama pecan bread, or chocolate nut banana bread.
Tips and Swaps for No Yeast White Bread Loaf
Flag the allergens. This bread contains wheat and milk, so check every label on the flour, milk, and butter.
Do not taste raw batter. Do not taste the raw batter, since it contains raw flour, and wash your hands and tools after mixing.
Check the doneness. A toothpick should come out clean and the top should be golden.
Measure the flour well. Spoon it in and level it off.
Use cold milk. It keeps the butter from melting.
Add herbs. Chopped chives work well.
Brush with butter. It softens the crust.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage of baked bread.
For a cheesy loaf, fold in a half cup of shredded cheddar and a pinch of garlic powder. For a sweeter one, add two more tablespoons of sugar and a handful of raisins. Each change keeps the same method and the same baking time, with the loaf ready in about twenty five minutes.
You can swap the milk for buttermilk and add a quarter teaspoon of baking soda for extra lift and a tangy crumb. The batter also bakes into six muffins in about eighteen minutes. For a crisp top, sprinkle a spoonful of coarse sugar or seeds over the batter before it goes in the oven.
Questions About No Yeast White Bread Loaf
How does no yeast white bread loaf rise?
Baking powder makes gas that lifts the loaf in the oven.
Can you make no yeast white bread loaf ahead of time?
Yes. It keeps for two days.
Can you freeze no yeast white bread loaf?
Yes, sliced, for up to two months.
Can I use plant milk?
Yes, in the same amount.
Why is my loaf dense?
The batter was overmixed or the baking powder was old.
No Yeast White Bread Loaf
Equipment
- 9×5 inch loaf pan
- Mixing bowl
- Spatula
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- ½ tsp salt
- 1 cup milk
- 2 tbsp butter melted
Instructions
Cooking
- Heat. Heat the oven to 375 F and grease a pan.
- Dry. Whisk the flour, baking powder, sugar, and salt.
- Wet. Stir in the milk and butter until just combined.
- Fill. Spoon the batter into the pan.
- Bake. Bake 20 to 25 minutes.
