Description
This easy sandwich bread recipe is perfect for those who want a yeast-free option that still delivers soft, fluffy, and sliceable bread. Made with simple pantry ingredients and baking powder as a leavening agent, it requires no rising time and produces a quick homemade loaf ideal for sandwiches, toast, grilled cheese, and more.
Ingredients
Scale
Dry Ingredients
- 4 cups plain/all-purpose flour
- 8 tsp baking powder
- 3 tsp white sugar
- 1 1/2 tsp cooking/kosher salt (reduce to 1 tsp if using table salt)
Wet Ingredients
- 2 1/4 cups warmed milk (any type)
- 1/4 cup oil (vegetable, canola, sunflower, rapeseed, grapeseed, or light olive oil)
Instructions
- Preheat the Oven: Preheat your oven to 220°C (430°F) or 200°C if using a fan-forced oven.
- Prepare the Loaf Pan: Grease a 22 x 13 cm (9 x 5 inch) loaf pan and line it with parchment or baking paper, leaving overhang on the sides for easy removal of the loaf.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- Add Wet Ingredients: Create a well in the center of the dry ingredients and pour in the warmed milk and oil. Stir gently but thoroughly until the flour is fully incorporated. The batter will be thick but still stirrable.
- Fill the Loaf Pan: Transfer the batter into the prepared loaf pan, using a rubber spatula to scrape out the bowl completely and smooth the surface.
- Bake in Initial High Heat: Place the pan in the preheated oven and bake for 30 minutes at 220°C/430°F.
- Lower Temperature and Continue Baking: Remove the loaf from the oven, cover it loosely with foil, lower the oven temperature to 200°C/390°F (180°C fan), and bake for an additional 20 minutes.
- Cool in Pan: Once baked, remove the bread from the oven and let it cool in the pan for 5 minutes.
- Remove Bread and Cool Completely: Use the overhanging parchment paper to lift the bread out of the pan and transfer it to a cooling rack. Allow it to cool completely for at least 45 minutes before slicing to ensure better texture and sliceability.
- Serve and Enjoy: Use this loaf for sandwiches, toasting, grilled cheese, French toast, or bread and butter pudding. The bread is more delicate than yeast breads but holds together well and slices better than typical no-yeast breads, especially after the first day.
Notes
- Note 1: Use plain or all-purpose flour for best results.
- Note 2: Baking powder is the key leavening agent—no yeast is required.
- Note 3: Adjust salt depending on type; use less if using table salt to avoid over-salting.
- Note 4: Warm milk helps activate the baking powder and blends better with other ingredients.
- The bread is more delicate than yeast breads and slices best after it has rested overnight.
- Store in an airtight container to keep freshness for up to 3 days or freeze slices for longer storage.
