Sandwich Bread WITHOUT Yeast! (Dead easy)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
50 mins
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Servings
16 - 18 slices
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Calories
146 kcal
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Course
Bread
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Cuisine
American, Australian
Sandwich Bread WITHOUT Yeast! (Dead easy)
Description
Sandwich Bread WITHOUT Yeast is made by mixing plain/all-purpose flour with baking powder, sugar, and salt, then adding warm milk and neutral cooking oil to form a thick batter. This batter is poured into a greased and parchment-lined loaf pan for even baking. The bread bakes first at a higher temperature, then continues baking at a lower setting to achieve thorough cooking without drying.
The resulting bread is more delicate than yeast breads, with a texture closer to a tender cake-like crumb, but it slices cleanly even after a day or two. It's suitable for sandwiches and household staples like toast or grilled cheese. Using parchment with overhang helps remove the bread without damage.
The recipe allows some flour substitutions, such as partial whole wheat or cake flour, but gluten-free flours are not recommended. Self-raising flour may replace plain flour if baking powder is omitted. Salt type influences quantity, with table salt requiring less. Milk alternatives work fine, and the bread can also be prepared as muffins with shorter baking time.
Ingredients
- 4 cups flour , plain/all purpose (Note 1)
- 8 tsp baking powder (Note 2)
- 3 tsp white sugar
- 1 1/2 tsp kosher salt REDUCE to 1 tsp if using table salt, Note 3, cooking salt
- 2 1/4 cups milk , warmed (any - Note 4)
- 1/4 cup neutral cooking oil any plain (vegetable, canola, sunflower, rapeseed, grapeseed, light olive oil, generic cooking oil
Instructions
- Preheat oven to 220°C/430°F (200°C fan).
- Grease a 22 x 13 cm / 9 x 5" loaf pan, then line with parchment/baking paper with overhang (to lift out).
- Mix dry: Place flour, baking powder, salt and sugar in a bowl, mix to combine.
- Add wet: Make a well in the centre, pour in oil and milk. Mix until flour is fully incorporated - batter will be thick but stirrable.
- Fill pan: Scrape into loaf pan, using a rubber spatula to scrape the bowl clean and smooth the surface.
- Bake 30 minutes. Remove from oven, cover with foil.
- Return to oven. Turn oven DOWN to 200°C/390°F (180°C fan), bake 20 minutes.
- Remove from oven. Cool in pan 5 minutes, then use excess paper to lift out and transfer to cooling rack.
- Cool completely before slicing - 45 minutes+. It IS more delicate than yeast breads (can't change science!) but slices far better 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 use "real" sandwich bread for!
Notes
- Up to half the flour can be substituted with wholemeal or whole wheat flour.
- Can use cake flour or bread flour, though bread flour does not improve this no-yeast bread as it does for yeasted breads.
- Not suitable for gluten-free flours.
- Self-raising flour can be used as a substitute for plain flour, but omit the baking powder from the recipe.
- If using baking soda instead of baking powder, add 2 tsp baking soda plus 1 tsp white vinegar to activate it when adding milk.
- Reduce salt to 1 tsp if using fine table salt instead of kosher salt due to salt grain size difference.
- Milk type is flexible: can use low fat, full fat, powdered, reconstituted, non-dairy milks like soy or almond, or even water (though crumb will be less tender).
- Baking pan size is 9x5 inches; round or square pans can be used but may affect bread height and baking time.
- Can make muffins with 22-25 minutes baking time at 180°C (350°F) until a skewer inserted comes out clean.
- Bread texture is delicate but slices well, especially after 1-2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16- 18 slices
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146cal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 209mg | 9% |
| Potassium | 298mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 58IU | 1% |
| Calcium | 137mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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