Easy Bread Recipe No Yeast or Milk: 5-Ingredient No-Knead Loaf

I developed this 5-ingredient loaf to solve the age-old problem of wanting fresh bread without the fuss. No yeast, no milk, no kneading—just simple pantry staples transformed into something extraordinary.

The beauty lies in its simplicity. A quick chemical reaction replaces traditional fermentation, creating a tender crumb with a golden crust. The method is foolproof, requiring only mixing and baking.

What emerges from the oven is a warm, fragrant loaf with a texture that belies its effortless preparation. It’s bread making stripped down to its most easy form, perfect for beginners or busy cooks.

Serve it warm with butter or use it for sandwiches. The results speak for themselves.

Ingredients for Easy Bread Recipe No Yeast or Milk

Five pantry staples create this remarkably simple and delicious loaf.

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The flour is the foundation here. King Arthur or Gold Medal all-purpose flours yield consistent results. For best texture, measure by spooning into the cup rather than scooping directly from the bag. The baking powder must be fresh—test it by dropping a bit in hot water; if it bubbles vigorously, it’s good to go. Salt enhances flavor, so don’t skip it.

No baking powder? Baking soda plus cream of tartar (1:2 ratio) can substitute in a pinch. Out of all-purpose flour? Bread flour works too, though the crumb will be slightly denser. Sugar can be replaced with maple syrup or agave (use ¾ the amount). Water temperature isn’t critical here—room temp is fine.

Store the baked loaf wrapped in a clean towel at room temperature for up to 3 days. For longer storage, freeze slices in a sealed bag for up to 3 months. Reheat in a toaster or oven to revive freshness.

Step-by-Step Instructions for Easy Bread No Yeast or Milk

This straightforward method delivers a perfect loaf with minimal effort and no special skills required.

Step 1: Combine Dry Ingredients for Even Distribution

In a large mixing bowl, whisk together the 3 cups All-Purpose Flour, 1 tbsp Baking Powder, 1 tsp Salt, and 1 tbsp Granulated Sugar until fully incorporated. I always sift the flour first to break up any lumps and ensure a lighter texture in the final loaf.

This dry mix forms the structural foundation of your bread. The baking powder provides the leavening action that replaces yeast, while the sugar and salt balance the flavor. Make sure there are no visible streaks of individual ingredients before adding liquid.

Step 2: Create the Wet Mixture and Combine

Pour the 1.25 cups Water into the dry ingredients all at once. Using a wooden spoon or silicone spatula, stir until just combined. The dough will be shaggy and sticky—this is exactly what you want.

Resist the urge to add more flour or overmix. The high hydration level is what gives this bread its open crumb and tender texture. You should see no dry flour pockets, but the dough won’t be smooth. Let it rest for 2 minutes to allow the flour to fully hydrate.

Step 3: Shape and Prepare for Baking

Lightly grease a loaf pan (approximately 8×4 inches) with oil or line it with parchment paper. Transfer the sticky dough into the pan, using your spatula to scrape every last bit from the bowl. The dough will be too sticky to handle with your hands.

Smooth the top with the spatula, then wet your fingers and gently press down to create an even surface. This ensures even baking and a professional appearance. The dough should fill about half of the pan—it will rise significantly during baking.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F and position a rack in the center. Bake the bread for 45-50 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean.

If the top begins to brown too quickly, loosely tent the pan with aluminum foil after 25 minutes. The bread is done when it sounds hollow when tapped on the bottom and the internal temperature reaches 200°F.

Step 5: Cool Completely Before Slicing

Remove the bread from the pan immediately and transfer it to a wire rack. Let it cool for at least 1 hour before slicing. I know the aroma is tempting, but cooling allows the structure to set properly.

Slicing too soon results in a gummy texture. The bread should feel firm to the touch and the crust should be crisp when fully cooled. This waiting period ensures clean slices and the best possible texture for your no-yeast loaf.

Essential Equipment for This Dish

Mixing Bowl

A large, sturdy mixing bowl is essential for combining your dry ingredients thoroughly. I prefer glass or stainless steel because they’re easy to clean and don’t retain odors. A 3-quart bowl gives you plenty of room to stir without spilling.

Whisk

Use a balloon whisk to blend your flour, baking powder, salt, and sugar evenly. This ensures the leavening agent is distributed properly throughout the dough, which is critical for a good rise. A 10-inch whisk is my go-to for this task.

Measuring Tools

Accurate measurements matter, so I recommend a set of dry measuring cups and a level teaspoon for the salt. Scoop your flour into the cup, then level it off with the flat edge of a knife for precision.

For liquids, a glass measuring cup with a spout makes pouring the water easy and mess-free.

Loaf Pan

An 8×4-inch loaf pan is ideal for this recipe. I use a nonstick metal pan for even heat distribution and easy release. Lightly grease it with oil or line it with parchment paper to prevent sticking.

Silicone Spatula

A heat-resistant silicone spatula helps scrape every bit of sticky dough from the bowl into the pan. It’s also useful for smoothing the top before baking. I love the flexibility of OXO’s silicone spatulas. 💛

Cooling Rack

After baking, transfer your loaf to a wire cooling rack to allow air circulation on all sides. This prevents the bottom from becoming soggy. A simple, sturdy rack from any kitchen store will do the job perfectly.

Frequently Asked Questions