Do you want to know how to make bread without yeast or baking soda? This easy no yeast milk bread recipe is perfect for anyone who wants fresh homemade bread in minutes! No kneading, rising, or special equipment is required!
Making a loaf of yeastless bread is easier than you think, and it tastes just as good. It takes five essential ingredients: flour, baking powder, butter, egg, and milk, and it's excellent when you need it in a hurry!
Nothing satisfies like a fresh, homemade loaf of bread. And when you're stuck at home without yeast to make the dough and give your house that comforting smell?
You can make an amazing loaf without yeast that's just like proper, old-fashioned plain doughy white stuff! This delicious loaf of homemade white bread tastes as good on day two as it did when first made - perfect for sandwiches or dipping into soups/chilis alike.
Why it Works
- You don't need yeast, and it doesn't require buttermilk or baking soda.
- It takes minimal effort to make this beauty - it's mixed in the bowl with a wooden spoon - no kneading or rising!
- It goes great with all sorts of dishes! Use for sandwiches, French, toast, and grilled cheese.
- All you need are five pantry staples and 40 minutes to enjoy this fresh-outta-the oven loaf of goodness.
- It has a dense yet soft crumb (not crumbly like some muffins), perfect to be smeared with butter.
- This milk bread doesn't taste soapy, salty, or bitter as some soda bread do.
Quarantine no yeast milk bread
When the going gets tough, the tough get going. As the COVID-19 plague ravages the earth and secures its place in history books, we work harder to meet the challenge.
We are making the best of these stay-at-home weeks in our kitchens: we learn how to cook, we cook with what we have available, we stretch our meals by using leftovers in inventive ways, and we learn to improvise and make classic recipes without their key ingredient, such as yeast.
We can do this! I have done this before, so I know. Granted, I wasn't quarantined (other than during city curfew hours), but we lacked food and peace.
I had my first yeastless bread when I visited my aunt in Croatia. I remember the taste and texture of it, but not the entire recipe. So I set on to recreate it.
My failed attempt at baking no yeast bread
Most recipes without yeast will add eggs, so I did too. To be exact, I put in three eggs. I also used too much milk, so the dough was runny, and the finished product was too eggy and unappealing.
You can see my lame effort to make it presentable by sprinkling it with black sesame seeds. 🤦🏻♀️😆 But then I nailed it!
For those who love to keep things simple, this milk bread is the best. You won't find any complicated steps in this recipe!
🛒Ingredients and Notes
This homemade loaf will rise just fine without the baking soda, which gives it a sour flavor note, as in Irish soda bread, for example, or sourdough bread that takes days to make.
Flour - We used unbleached all-purpose by King Arthur because that's what we had on hand. White flour will yield more tender crumbs, but you can undoubtedly use wheat or do half and half. I haven't tried using gluten-free flour, so I can't say for sure it would yield the same results.
Baking powder - This is what makes this no yeast bread rise, and it's essential to use. However, you can use self-raising flour as an alternative.
Milk - Best to use full-fat, but it's not a rule. Skim milk, almond milk, or other no dairy milk will work too.
Butter - You will get a buttery flavor with most of the benefits of the oil. Using oil might result in a denser texture.
Egg yolk - To brush the loaf before baking. It will give the crust a golden brown color that is slightly shiny.
Salt - for seasoning.
🔪Step by Step Instructions
You don't need any special skills to bake this simple Croatian milk loaf. Even novice bakers can follow these easy step-by-step instructions.
Step 1
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips.
- Melt the butter in milk.
- Mix flour with baking powder and salt.
- Add half the dry ingredients into milk and butter mixture. Mix with a wooden spoon.
- Add remainder of the dry ingredients; mix to incorporate.
Step 2
- Transfer the dough to a clean surface.
- Knead for a couple of minutes to shape into a loaf.
- Place on parchment paper.
Step 3
- Transfer the loaf with parchment paper to a loaf pan.
- Brush with egg yolk.
- Slash the top of the dough with a sharp knife. Bake for 30 min.
💡Top Tips
- You can substitute butter with four tablespoons of oil (canola, vegetable, or even olive oil).
- When measuring, level off the flour, baking powder, and salt with the back of a knife. These measuring "levups" and "levoons" really help too!
- You can sprinkle the top with sesame, poppy seeds, or oatmeal before baking.
- If you don't have a loaf pan, use a round 8 or 9-inch baking pan (or you can shape it any way you want).
- If you enjoy your loaf warm, resist slicing it with a knife but rather tear it with your hands. If you cut into a hot loaf, it will withdraw and turn gummy and sticky. Most bread will need 30-45 minutes to cool.
- To slice bread, use a serrated knife. It will make it easier and neater to cut slices.
Variations
One of our favorite things to do is mix in one or more different flavors. You can change this plain bread by adding sharp cheddar cheese with herbs like Italian seasoning (try our homemade blends)! Here are some other ideas:
- Buttermilk + chopped olives and rosemary
- Sour cream + chives
- Feta cheese + marjoram, dill, and mint
- Parmesan + garlic, rosemary, thyme, oregano, and basil
- Oats + honey
❓FAQs
It has no preservatives, so it's best to eat it on the same day. If you need to store for more than a day or two (and don't want your bread molding!), seal up any leftovers in an airtight container and pop it into the fridge. Then lightly warm it up in a toaster or oven.
This recipe makes a small loaf, so you likely won't have leftovers, but if you must freeze it, use it up within two months. Warm it up in a lightly greased pan in 350F oven for 5 to 10 minutes before serving.
Absolutely. Use vegan butter and dairy-free milk. Substitute butter with oil. You will only need half of the amount the recipe calls for the butter. Note that the texture will be denser with oil. Brush the loaf with oil or almond milk as an alternative for egg yolk.
The more often you bake, the easier it will be to tell, but here are a couple of other methods you can use:
1. Hold the loaf in one hand and tap the bottom of it with your finger. If it sounds hollow, it's done.
2. Insert a thermometer at an angle through the side of the loaf. Bread made with butter, milk, or eggs is usually done at about 200F.
Nothing. Bread without yeast will have a different texture and taste. The crumb is similar to that of biscuits or pound cake. It's still delicious, though!
Reviews
"I can't thank you enough for sharing this recipe with the world! I came across this recipe while searching for bread with no yeast on Pinterest. Guess what!? My family loved this cozy bread, and now we want it all the time! Great for and with everything! Brings my family together, from the smell to the taste!" - Bianca, via Pinterest.
How To Serve It
Smear it with butter, peanut butter, and jam, Nutella, or cream cheese. It is also great for making sandwiches or dip in garlic olive oil, and it tastes even better when used in conjunction with soups, stews, or chilis.
Here are a few of our favorite recipes that would be perfect for enjoying this wonderful slice:
Other Amazing Recipes to Try
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Croatian No Yeast Milk Bread
Equipment
- saucepan
- Mixing bowls
- whisk
- wooden spoon
- Parchment paper
- Loaf pan
Ingredients
- 1 pound all-purpose flour we used King Arthur's unbleached
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 stick butter 8 tablespoon or 4 tablespoon oil
- 1 ¼ cup whole milk
- 1 egg yolk optional
Instructions
- Preheat oven to 395 degrees Fahrenheit.
- In a saucepan, over low heat, whisk 1 stick butter and 1 ¼ cup whole milk until butter melts, but the milk is not hot (if it is, let it cool down a bit). Transfer the milk and butter mixture to a large mixing bowl.
- Meanwhile, in another mixing bowl, whisk together 1 pound flour, 1 tablespoon baking powder, and one teaspoon salt.
- Pour the half of the dry ingredients (eyeball it) into the milk and butter mixture and mix with a wooden spoon until well incorporated and lump-free, about 2 minutes. Pour in the remainder of the dry ingredients and mix until blended.
- Transfer the dough on a lightly floured clean surface and knead until the dough is smooth, for about 3-4 minutes. The dough should not be sticky, but it should be soft and pliable!
- Shape the dough into a loaf and place it on a piece of parchment paper. Transfer to a 9" loaf pan. Brush the top with egg yolk. At this point, you can slash the dough with a very sharp serrated knife a few times if you wish.
- Bake on the middle rack for 30 minutes. Let cool completely before slicing. Enjoy!
Recipe Video
Expert Tips
- You can substitute butter with four tablespoons of oil (canola, vegetable, or even olive oil).
- Add your favorite herbs (such as rosemary, thyme, basil, or oregano) to the dough for a different flavor.
- When measuring, level off the flour, baking powder, and salt with the back of a knife. These measuring "levups" and "levoons" really help too!
- You can sprinkle the bread with sesame, poppy seeds, or oatmeal before baking.
- If you don't have a loaf pan, use a round 8 or 9-inch baking pan (or you can shape it any way you want).
- Egg yolk wash is optional, but it helps with the color. Without it, this bread is pretty pale.
- Oven temperatures vary. If yours doesn't run hot, you might need to bake your bread longer.
- If you enjoy your loaf warm, resist slicing it with a knife but rather tear it with your hands. If you cut into a hot loaf, it will withdraw and turn gummy and sticky. Most bread will need 30-45 minutes to cool.
- You can always warm it up in a 350F oven for 5 to 10 minutes before serving.
- To slice bread, use a serrated bread knife. It will make it easier and neater to cut slices.
- For the best results, read additional tips and FAQs in the post above.
- Please remember that nutritional information is a rough estimate and can vary significantly based on the products used.
Kristina says
Made this tonight. I really liked it! I may add a bit more salt to it next time or use salted butter, but overall, really happy with how it turned out. Plus, it helped use up my milk before it went bad. Can't wait to toast some for breakfast and have it with butter and jam.
Jas says
So glad you enjoyed it, Kristina! 🙂
Kayla says
I loved this, but feel compelled to try it with the addition of yeast, too. If I just add yeast to the existing recipe would that mess it up??
Jas says
Hi Kayla, traditional bread with yeast is a different animal, but if you want to try it, I would leave out the baking powder. I also think you might have to add more flour, although I have made loaves of bread before with super sticky dough (I can only handle it with a wooden spoon), and they turned out great. However, make sure you adjust the baking time. The bread is done when it sounds hollow when you tap it on the bottom. Good luck, and let me know how it turned out! 🙂
Nicole says
Mine also came out similar to a biscuit, but was delicious. I had to use heavy whipping cream, so that could be why. Great recipe!
Jas says
Glad you enjoyed it, Nicole. The texture of this bread is denser than the ones made with yeast, which is expected. The fermenting agent, when activated, works on the dough and is responsible for raising it, making the bread lighter. You can add a bit of baking soda to the yeastless bread to make it airier, but it will also taste different. 🙂
Shawna says
Can I use almond milk?
Jas says
I haven't tried it myself, so I really can't advise, but I guess it wouldn't have the same taste and richness. If you're lactose intolerant, give it a try.
STANKA KOPF says
Upravo na internetu tražim kruh bez kvasca, jer mi stvara upale-autoimuna bolest i naiđem na vaš recept u USA nastao u Hrvatskoj i moram ga probati. Jas, dali je to Jasna, Jasminka ili Jasenka, u svakom slučaju hvala. Lijep pozdrav.
Stanka iz Osijeka
Jas says
Pozdrav, Stanka! Nadam se da ce Vam se svidjeti. Nije vazdusast kao oni sa kvascom ali je nama jako dobar. Ovdje me Ameri zovu Jas, porodica Jasna, a puno ime je Jasminka. Hvala sto ste uzeli vremena da mi ostavite poruku! Sve najbolje, Jasna. 🙂
Annabelle says
Delicious! Thank you for sharing the recipe.
Jas says
So glad you like it! 🙂
Angela Gwee says
This was my first time baking bread with no yeast. No need to wait for the dough to rise! No stand mixer, no dough hook! So simple! Thanks for sharing your recipe
Jas says
I'm so happy you like it, Angela! Thanks for stopping in and happy baking! 🙂
Lois says
Do you think you could use this to serve soup in? I know you would have to play around to vary this size and maybe make 2 or more batches but you think it would take the soup? I’m excited. Thanxxxxx
Jas says
Hi Lois, I can't say for sure as I haven't tried it myself. If it helps, the bread has a dense texture very similar to pound cake. If you experiment, please let me know how it turned out! 🙂
Joanne Paulson says
Hi.lovely recipe..could I use a gluten free flour instead..my dr has told me to eliminate wheat and dairy , so could I use the (gluten free )All purpose Flour Blend from Robin Hood ...thanks.....joanne
Jas says
Hi, Joanne! Thank you...If you have used that particular flour in other bread recipes with success, you could use it in this recipe. I haven't tried making it with GF flour, so I can't say for sure. Only one way to find out, right? 😉
Sylvia says
It looked and smelled amazing. I added everything seasoning. Only thing is that it didn’t cook through in the time. I added 10 more minutes and still some areas were moisty. I didn’t want to make anyone sick. Any ideas? As to why
Jas says
Oven temperatures vary. I always have to take out my food earlier than specified in recipes from other people. My advice is to keep your eye on it during the last 10-15 minutes of baking. If you have to bake it longer for 10-15 minutes, it's not a bad thing. You can always lightly cover it with a piece of aluminum foil, so it doesn't get too dark. When the bread is done, it should sound hollow when you tap it on the bottom.
Norah says
Hello,
I was wondering what makes this bread Croatian? Is it actually a traditional Croatian bread? I did some research and didn't find much. Trying to make a recipe from every country but don't want to be mislead. Looks like good bread regardless.
Thanks.
Jas says
Hi, Norah! I can't prove that this recipe is in Croatian cuisine history books as it has become popular in recent decades (especially during the civil war). My late aunt used to make it for us and she lived in Croatia her whole adult life. I researched it in our language and it led me to this Croatian blogger, but if you want an authentic old Croatian recipe, try this easy side dish that originated from the Croatian coastal area. 🙂
Samantha says
Can I use 2% milk, that is all we have in the house?
Jas says
Yes, you can. 🙂
Becky Ann says
What about buttermilk?
Jas says
I haven't tried it with buttermilk, but I suspect the taste would be different. Not wrong, just different. Let me know how you like it if you end up using buttermilk. 🙂
Katharina says
Do you use baking powder or baking soda? Beacuse on pintrest video it says baking soda and here is baking powder?
Jas says
Oh, no that's a typo! It's baking powder! Oops. Thanks for letting me know!
Cathy says
Is the oven temperature really 395 degrees? Sounds odd
Jas says
Yes, it is. In Europe, we bake it at 200 C, which is 392 F, but this bread is dense and can take a few extra degrees (or you can bake it a bit longer at 390 F). 🙂
Nburton says
It was so doughy I baked it longer but still almost raw on the inside. I can’t tell if you added eggs as in the reading you say you do but none in the recipe except for one for wash.
Jas says
There is no egg in the dough. I'm so sorry it didn't turn out for you. Perhaps you added more flour or didn't cool it completely before cutting? Oven temperatures vary too, so that could also be a factor. 🙁
Lizet Bowen says
That crumb looks amazing for a bread with no yeast. A good one to have on hand.
Jas says
Thank you! It's pound-cake like in texture and super quick to make. 🙂
Andrea says
Can this be cut into rolls and baked?
Jas says
I haven't tried it, but I don't see why not. Adjust the baking time accordingly.
judy says
How many cups is 1 pound of flour?
Jas says
The cup measure of 1 pound of flour will vary, depending on the type. All-purpose flour should measure about 3 1/2 cups.
Tiffany Perez says
I added garlic and the flavor was amazing but it ended up being the consistency of a biscuit. Do you know why? I would love to try again! I just don't know what I need to alter.
Jas says
Hi Tiffany, because the bread doesn't rise as it does with yeast, there are fewer air bubbles formed, and thus the crumb is denser. The texture is somewhat like a pound cake or biscuit, as you can see from the photos. It's still great when yeast is unavailable or when you want a quick loaf. Thanks for giving it a try! 🙂
Sylvia says
I believe it was 3 3/4 cup. Mine came out so doughy and the longer I baked it the harder it got on the outside. Maybe flour measurements were a bit off. I will attempt it again 😉
Jas says
Hi, Sylvia! When baking, I like to weigh my flour instead of using the measurement cups. However, humidity, temperature, altitude, and many other factors can impact how your dough will react. It is possible that the extra 1/4 cup of flour made a difference in how long you had to bake the bread. Cover it with foil during the last 10-15 minutes of baking. Also, brush the crust lightly with water when done baking and cover it with a kitchen towel, and it will soften.
Rachael says
I made this today with my 3 year old and 5 year old daughters. They had fun making it, and because there was no rise time, they were able to patiently help with the whole process. It had a consistency similar to a biscuit, which they whole heartedly approved of. Thanks for sharing the recipe.
Jas says
Yay! So happy kids approved it! Thank you for trying out our recipe and for your kind feedback! Hugs! 😀
Healthy World Cuisine says
Can't wait to try this Jas! the lack of yeast is a real problem right now. Your bread looks so soft on the inside and crusty on the outside. Great baking tips too. Shared to all of our favorite boards.
Jas says
Thank you, dear Bobbi! It is a bit denser than regular bread, but I have no problem with that. Stay safe! 🙂
Soniya says
This is simply amazing! With no yeast available in the grocery stores this is just perfect .. will be making this bread soon.
Jas says
Thank you, Soniya! Enjoy!
Shadi Hasanzadenemati says
Love how easy and delicious this recipe is. It's perfect for a gathering or a party.
Jas says
Thanks, Shadi! It really is easy!
Dannii says
This bread looks so light and fluffy. I can't wait to try it.
Jas says
Hope you enjoy as much as we did! 🙂
Sally Humeniuk says
Oh my goodness, what a beauty! Super easy, no yeast (yay!), and everything I already have in the house which is awesome, too. This looks like the perfect sandwich bread but I'm craving it toasted with some butter right now. I love that you shared photos of your first attempt, by the way. 🙂
Jas says
Awe, thank you so much, Sally! So happy you like it. Hugs!
Angela says
This is such a great loaf of bread. So easy to make and all the ingredients on hand. Thanks for all of the tips. It makes for a smooth bake.
Jas says
Thanks for your kind feedback, Angela! 🙂
Scarlet says
Wow. I had no idea no yeast bread could come out looking so much like regular bread. This is very handy because yeast is hard to get these days!
Jas says
Yes, and also when you're short on time! Thanks for stopping in!!!