Yeastless bread is a simple loaf that rises with baking powder instead of yeast, so it needs no proofing, no long rise, and only a few pantry ingredients.

The dough comes together in ten minutes and bakes for about half an hour, which makes it handy when you want fresh bread with soup or dinner on short notice.

Why This Yeastless Bread Recipe Works

Baking powder reacts with the warm water and the heat of the oven, so the loaf rises on its own with no waiting time.

A short, gentle knead is enough to bring the dough together, and it keeps the crumb tender instead of tough.

Scoring the top lets steam escape and gives the loaf a rustic, golden crust that looks like a bakery loaf.

Ingredients for Yeastless Bread

You need all purpose flour, baking powder, salt, sugar, olive oil, and lukewarm water.
Check that the baking powder is fresh, because old baking powder is the most common reason for a dense loaf.

Flour. It forms the structure of the loaf.

Baking powder. It lifts the dough with no yeast.

Sugar. It adds a hint of sweetness and helps the crust brown.

Olive oil. It softens the crumb and adds a little richness.

Warm water. It brings the dough together into a soft, workable mass.

How to Make Yeastless Bread

1. Heat the oven. Heat the oven to 375 degrees F and grease a loaf pan.

2. Mix the dry ingredients. Whisk the flour, baking powder, salt, and sugar in a large bowl.

3. Add the liquids. Stir in the olive oil, then add the water gradually until a soft dough forms.

4. Knead briefly. Turn the dough onto a floured surface and knead gently for one to two minutes until smooth.

5. Shape. Place the dough in the pan and cut a few shallow slits across the top.

6. Bake. Bake for twenty five to thirty minutes until golden and hollow sounding, then cool for ten minutes before slicing.

Do not knead for long, since baking powder doughs turn dense when they are overworked, and a short knead is all they need.

Bake the loaf right after shaping, because baking powder starts working as soon as it meets liquid and loses lift if the dough waits.

A thin tap on the bottom of the loaf should sound hollow when it is done.

How to Serve Yeastless Bread

Serve the bread warm with butter, honey, or jam. It goes well with tomato hamburger vegetable soup and homemade broth chicken noodle soup. It is also nice sliced for toast with three ingredient strawberry jam or served next to butter topped beer bread at a dinner table.

How to Store and Reheat Yeastless Bread

Wrap the cooled loaf in parchment paper and keep it at room temperature for up to two days. Wrap it tightly and refrigerate for up to five days, or freeze slices for up to two months. Reheat slices in a toaster or in the oven at 350 degrees F for a few minutes.

Tips and Variations for Yeastless Bread

Flag the allergens. This bread contains wheat and gluten, so warn guests with allergies and check the flour and baking powder labels.

Use fresh baking powder. Test it by stirring a spoonful into hot water, and it should fizz right away.

Measure flour carefully. Spoon it into the cup and level it for a soft loaf.

Keep the dough soft. Add water a spoonful at a time, so it is soft but not sticky.

Add flavor. Fold in herbs, grated cheese, or garlic powder, and adjust the salt to taste.

Grease the pan. A well greased pan helps the loaf release easily.

Slice when cool. Cutting too soon gives a gummy crumb.

Check trusted guidance. For safe storage of baked goods and leftovers, read the Purdue Extension guide to storing leftovers.

Yeastless loaves are freshest within a day or two, so make a small loaf when you can and freeze extra slices for later.

You can also shape the dough into rolls and bake them for fifteen to twenty minutes for faster dinner bread. Check the rolls at fifteen minutes, since smaller pieces bake much faster than a full loaf, and brush the tops with melted butter as soon as they come out of the oven for a soft, glossy finish.