Yeast-Free Sandwich Bread
This simple yeast-free sandwich bread recipe is quick and easy, perfect for beginners and those avoiding yeast. Enjoy fresh homemade bread in less than an hour!
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 2 1/4 cups milk (warmed, any) Note 4
- 1/4 cup oil (any plain - vegetable, canola, sunflower, rapeseed, grapeseed, light olive oil)
Instructions
Preparation
- Preheat your oven to 220°C/430°F (200°C fan).
- Grease a 22 x 13 cm (9 x 5") loaf pan, then line it with parchment/baking paper, allowing for some overhang.
- In a mixing bowl, add the flour, baking powder, salt, and sugar. Mix them together until well combined.
- Make a well in the center of the dry mixture. Pour in the oil and warmed milk. Mix until the flour is fully incorporated.
- Transfer the batter to your prepared loaf pan, smooth the surface.
Baking
- Bake in the preheated oven for 30 minutes. Cover with foil, reduce the heat to 200°C/390°F (180°C fan), and bake for another 20 minutes.
- Remove from the oven and let it cool in the pan for 5 minutes.
- Use the parchment overhang to lift the bread out and place it on a cooling rack.
- Let it cool completely for about 45 minutes before slicing.
Notes
Store the cooled bread in a sealed plastic bag or airtight container at room temperature for up to three days. For longer storage, consider freezing it by slicing before storing.