BakedBreadsBreakfastsMainsQuick & Easy

Sandwich Bread Without Yeast

50 mins Cook
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Yep, you can make an remarkable bread without yeast that’s much like right bread! five common ingredients: flour, baking powder, oil, milk and sugar. It’s a no yeast bread based on Damper, a traditional Australian bread traditionally made by swagmen and drovers over campfire – except we’re using an oven!

Use for sandwiches, toast, grilled cheese, French Toast – whatever you typically make with sandwich bread.

You can also try my recipe of Cheese and Garlic Crack Bread.

Sandwich Bread - NOMNOMWOW
Sandwich Bread – NOMNOMWOW

Sandwich Bread Without Yeast

This no yeast Sandwich Bread is stimulated with the aid of the Australian Damper, a traditional bushman’s bread made with flour and water that changed into cooked over campfires.

Besides I’ve delivered it into the 21st century to make the crumb fluffier, greater tender and tastier, and made it look like sandwich bread instead of a freeform loaf. (Oh, and we cook this in an oven in preference to over hearth!)

This is THE emergency bread that you make when you don’t have yeast, or you don’t have time to make yeast bread. It has a right crumb like real bread, as opposed to being crumbly like desserts which many no-yeast breads are. It’s jumbled together a bowl with a wooden spoon – no kneading, no rising. You’ll have this inside the oven in mere mins!

Is it as exact as a yeast bread? Yeast gives bread a bite and stretch in a manner that bread made without yeast will never have. but this is as darn close as you will get to a yeast bread recipe with out the use of yeast. And it’s off the charts scrumptious for something that takes three minutes to get into the oven!!

What Goes Into Sandwich Bread Without Yeast

Bread fanatics would possibly comprehend this as a easier version of Irish Soda Bread. It’s simpler due to the fact the dough is simply combined up in a bowl (ie no kneading in any respect) and it doesn’t require buttermilk or baking soda which aren’t pantry staples for each person.

Right here’s all you need to make bread without yeast (allow’s faux I didn’t overlook to place the milk within the photograph!!!):

  • Flour – plain/all purpose flour, or switch as much as half of with wholemeal/wholewheat. Can use self raising in place of flour and baking powder;
  • Baking powder – that is what gives this bread rise. pass if the use of self raising flour, or replacement with baking soda;
  • Milk – any kind, dairy or non dairy, sparkling or powder (reconstituted), full or no fats. can be substituted with water plus 1 tbsp oil or butter;
  • Oil – just 1/four cup offers this bread a few a good deal wanted moisture. with out it, it’s very dry. Any impartial flavoured oil is high-quality – canola, vegetable, peanut, grapeseed, rapeseed, solar flower, even a light olive oil;
  • Sugar – just 1 tablespoon makes quite a distinction here to bring out flavour; and
  • Salt – for seasoning,

No egg. That’s the secret to the actual bread-like crumb!

“The flour and baking powder on this recipe may be substituted with self elevating flour.”

How to Make Sandwich Bread Without Yeast

This is similar to making your favourite Chocolate Chip cakes! blend the dry ingredients, then add the oil and milk. mix, pour, bake!

Why use a loaf pan? because the aggregate is a totally thick batter rather than a kneadable dough (like Friday’s pizza dough or focaccia). so that you can’t freeform it like Irish Soda Bread. if you don’t have a loaf pan, make it in a muffin tin – well greased, 20 mins at one hundred eighty°C/350°F.

TIP: let it cool absolutely before reducing, in any other case it will likely be at risk of crumbling on the rims. On Day 2, it slices one hundred% flawlessly!

Slice it up like ordinary bread then use it for something and the whole thing you in the main use sandwich bread for. A easy ham sandwich. Or an epic Pastrami or Reuben sandwich. Grilled cheese – or tacky GARLIC bread. Toast it and slather with jam, Vegemite, peanut butter or some thing you heart desires.

Dunk into soups and stews. you could even make French Toast or Bread and Butter pudding!


As with every home made breads, this no yeast bread is at its quality at the day it’s made. but even the day after, it’s still very, excellent thanks to the contact of oil which keeps the crumb moist. Then on Day three, a light toasting is all that’s needed to resurrect it.

It also freezes 100% flawlessly – that’s what I’ve executed with the eight+ loaves I’ve made within the beyond few weeks, looking to nail the recipe. I’m going to be ingesting this for weeks and weeks – no complaints here!!

prep time
5 mins
cooking time
50 mins
total time
55 mins



  • 4 cups flour , plain/all purpose (Note 1)

  • 8 tsp baking powder (Note 2)

  • 3 tsp white sugar

  • 1 1/2 tsp cooking / kosher salt (REDUCE to 1 tsp if using table salt, Note 3)

  • 2 1/4 cups milk , warmed (any – Note 4)

  • 1/4 cup oil , any plain (vegetable, canola, sunflower, rapeseed, grapeseed, light olive oil)


Preheat oven to 220°C/430°F (2 hundred°C fan).
Grease a 22 x thirteen cm / 9 x five" loaf pan, then line with parchment/baking paper with overhang (to lift out).
Blend dry: place flour, baking powder, salt and sugar in a bowl, mix to combine.
Add wet: Make a well inside the centre, pour in oil and milk. mix till flour is fully included – batter may be thick but stirrable.
Fill pan: Scrape into loaf pan, the use of a rubber spatula to scrape the bowl easy and smooth the surface.
Bake 30 minutes. eliminate from oven, cover with foil.
Go back to oven. flip oven down to 2 hundred°C/390°F (a hundred and eighty°C fan), bake 20 minutes.
Dispose of from oven. Cool in pan five minutes, then use excess paper to raise out and switch to cooling rack.
Cool absolutely earlier than reducing – forty five mins+. it is more sensitive than yeast breads (can not exchange technology!) however slices a ways higher than the usual "cake like" no yeast breads. Slices perfectly on Day 2 and beyond.
Use for sandwiches, toast, grilled cheese, french toast, bread and butter pudding – anything you operate "actual" sandwich bread for!


1. Flour – can sub up to half with wholemeal/wholewheat. Can also use cake flour and bread flour (but using bread flour won’t give you a better result in this one, unlike yeast breads). I haven’t tried but do not think this one will work with gluten free flour. Self raising flour (aka self rising flour) is just plain/all purpose flour pre mixed with baking powder. Can sub the flour in this recipe with self raising flour. If you do this, skip the baking powder (don’t bother subtracting 8 tsp flour, this recipe is flexible enough). Baking powder – I know 8 tsp sounds like a lot, but this is a big loaf we’re making here, and baking powder doesn’t have the same kick-start rising power as when you use baking soda (bi-carb) plus buttermilk, like in Irish Soda Bread. Hence we need more (but actually, 2 tsp baking powder per 1 cup flour is the standard). 2. BAKING SODA SUB – (aka bi-carb) use 2 tsp baking soda PLUS add 1 tsp white vinegar when you add milk (vinegar activates baking soda). 3. Salt – Table salt are finer grains than cooking/kosher salt so 1 tsp table salt is more salt than 1 tsp cooking salt. So if you only have table salt, reduce to 1 tsp, otherwise your bread will be too salty. 4. Milk – anything will do, low fat, full fat, power reconstituted, non dairy (I’ve used soy and almond milk, so confident others will work just fine). Also works with WATER but the crumb is not quite as tender. 5. Loaf pan – the mixture is a like a very thick muffin batter rather than a kneadable dough, which is why we can’t freeform it. You could bake it in a 20cm/8″ round or square pan (it will be slightly less tall), it might takes slightly less time to cook because it’s not as high. You can also make muffins, 22 – 25 minutes at 180°C/350°F, or until skewer comes out clean. 6. Nutrition per slice, assuming 16 slices about 1.25cm / 1/2″ thick.
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