This quick and easy Croatian no yeast milk bread is excellent when you need bread in a hurry! It only uses a few staple pantry ingredients, and it bakes in 30 minutes with minimal kneading.
When the going gets tough, the tough get going.
As COVID-19 plague ravages the earth and secures its place in history books, we work harder to meet the challenge.
Quarantine no yeast milk bread
We are making the best of these stay-at-home weeks in our kitchens: we (some of us) 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 we lacked peace.
We drank chicory coffee, made our version of chocolate (should I share that recipe?), and we baked yeastless loaves. I should say my aunt from Croatia baked them for us. I remembered the taste and texture of her bread, but not the 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. 🤦🏻♀️😆
What goes in milk bread without yeast?
For this quick and easy recipe, you will only need a few ingredients (5 ingredients if you don't count salt), and baking soda is not one of them.
This homemade loaf will rise just fine without the baking soda, which gives the bread a sour flavor note, as in Irish soda bread, for example, or sourdough bread that takes days to make.
How do you make no yeast milk bread?
You don't need any special skills to bake this simple Croatian milk loaf. Even the novice bakers can follow these easy step-by-step instructions. The best part is that there's no waiting for the bread to rise. Make the dough and bake it right away!
*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 and transfer to a clean surface
- Knead for a couple of minutes
- Shape the dough and place on parchment paper
- Transfer to a loaf pan
- Brush with egg yolk
- Slash the top of the dough with a sharp knife
- Bake for 30 min.
Frequently asked questions:
1. WHAT KIND OF FLOUR IS BEST TO USE?
We used unbleached all-purpose by King Arthur because that's what we had on hand. White flour will yield more tender crumb, but you can undoubtedly use wheat.
2. CAN I USE WATER INSTEAD OF MILK?
You could if you have to. The texture will be less fluffy and fragrant. This recipe is for milk bread, after all. If you're vegan, you can use almond or soy milk instead.
3. CAN I SUBSTITUTE OIL FOR BUTTER?
Absolutely! You will only need half of the amount the recipe calls for the butter.
4. CAN I MAKE THIS BREAD VEGAN?
Yes, see the answers to the previous two questions above.
This fantastic no yeast milk #bread is not only great for emergencies! With no rise time and baked in 30 minutes, it's the best quick and easy bread any day! #homemade #noyeast #easy5. HOW DO I KNOW MY BREAD IS DONE BAKING?
The more often you bake, the easier 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.
6. HOW TO SERVE IT?
The texture is dense but airy enough, so you can enjoy it plain or dipped in garlic olive oil, smeared with butter or jam, but also sop up a hearty stew.
More Baking 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.
- 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 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.
- HOW MUCH FLOUR? Flour type, humidity, temperature, altitude, and a multitude of other factors can impact how much flour you need, but it doesn't have to. Update: others made this recipe, using the exact amount as indicated, with success. Keep in mind that wet dough yields moist crumb.
MAKING THIS RECIPE OR OTHERS?
Don’t forget to post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #ALLTHATSJAS.
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 tbsp or 4 tbsp 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.
- 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 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.
- HOW MUCH FLOUR? Flour type, humidity, temperature, altitude, and a multitude of other factors can impact how much flour you need, but it doesn't have to. Update: others made this recipe, using the exact amount as indicated, with success. Keep in mind that wet dough yields moist crumb.
- For the best results, read additional tips in the post above.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
Can I use almond milk?
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.
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
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. 🙂
Delicious! Thank you for sharing the recipe.
So glad you like it! 🙂
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
I'm so happy you like it, Angela! Thanks for stopping in and happy baking! 🙂
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
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! 🙂
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
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? 😉
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
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.
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.
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 research 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. 🙂
Can I use 2% milk, that is all we have in the house?
Yes, you can. 🙂
What about buttermilk?
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. 🙂
Do you use baking powder or baking soda? Beacuse on pintrest video it says baking soda and here is baking powder?
Oh, no that's a typo! It's baking powder! Oops. Thanks for letting me know!
Is the oven temperature really 395 degrees? Sounds odd
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). 🙂
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.
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. 🙁
That crumb looks amazing for a bread with no yeast. A good one to have on hand.
Thank you! It's pound-cake like in texture and super quick to make. 🙂
Can this be cut into rolls and baked?
I haven't tried it, but I don't see why not. Adjust the baking time accordingly.
How many cups is 1 pound of flour?
The cup measure of 1 pound of flour will vary, depending on the type. All-purpose flour should measure about 3 1/2 cups.
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.
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! 🙂
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 😉
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.
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.
Yay! So happy kids approved it! Thank you for trying out our recipe and for your kind feedback! Hugs! 😀
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.
Thank you, dear Bobbi! It is a bit denser than regular bread, but I have no problem with that. Stay safe! 🙂
This is simply amazing! With no yeast available in the grocery stores this is just perfect .. will be making this bread soon.
Thank you, Soniya! Enjoy!
Love how easy and delicious this recipe is. It's perfect for a gathering or a party.
Thanks, Shadi! It really is easy!
This bread looks so light and fluffy. I can't wait to try it.
Hope you enjoy as much as we did! 🙂
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. 🙂
Awe, thank you so much, Sally! So happy you like it. Hugs!
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.
Thanks for your kind feedback, Angela! 🙂
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!
Yes, and also when you're short on time! Thanks for stopping in!!!