Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sandwich Bread WITHOUT yeast Recipe
Yep, you CAN make an incredible bread with out yeast that’s identical to correct bread! 5 frequent elements: flour, baking powder, oil, milk and sugar. It’s a no yeast bread based mostly on Damper, a standard Australian bread traditionally made by swagmen and drovers over campfire – besides we’re utilizing an oven!
Use for sandwiches, toast, grilled cheese, French Toast – something you usually make with sandwich bread.
This no yeast bread is impressed by the Australian Damper, a standard bushman’s bread made with flour and water that was cooked over campfires.
Besides I’ve introduced it into the twenty first century to make the crumb fluffier, extra tender and tastier, and made it seem like sandwich bread slightly than a freeform loaf. (Oh, and we prepare dinner this in an oven as an alternative of over hearth!)
That is THE emergency bread that you simply make whenever you don’t have yeast, otherwise you don’t have time to make yeast bread. It has a correct crumb like actual bread, slightly than being crumbly like muffins which many no-yeast breads are. It’s blended in a bowl with a picket spoon – no kneading, no rising. You’ll have this within the oven in mere minutes!
Is it nearly as good as a yeast bread? Yeast provides bread a chew and stretch in a manner that bread made with out yeast won’t ever have. However that is as darn shut as you’re going to get to a yeast bread recipe with out utilizing yeast. And it’s off the charts scrumptious for one thing that takes 3 minutes to get into the oven!!
Bread lovers would possibly recognise this as an easier model of Irish Soda Bread. It’s simpler as a result of the dough is simply blended up in a bowl (ie no kneading in any respect) and it doesn’t require buttermilk or baking soda which aren’t pantry staples for everybody.
Right here’s all you might want to make bread with out yeast (let’s faux I didn’t overlook to place the milk within the picture!!!):
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Flour – plain/all goal flour, or change as much as half with wholemeal/wholewheat. Can use self elevating rather than flour and baking powder;
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Baking powder – that is what provides this bread rise. Skip if utilizing self elevating flour, or substitute with baking soda;
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Milk – any kind, dairy or non dairy, recent or powder (reconstituted), full or no fats. Will be substituted with water plus 1 tbsp oil or butter;
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Oil – Simply 1/4 cup provides this bread some a lot wanted moisture. With out it, it’s very dry. Any impartial flavoured oil is okay – canola, vegetable, peanut, grapeseed, rapeseed, solar flower, even a light-weight olive oil;
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Sugar – simply 1 tablespoon makes fairly a distinction right here to deliver out flavour; and
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Salt – for seasoning,
No egg. That’s the key to the true bread-like crumb!
The flour and baking powder on this recipe may be substituted with self elevating flour.
This is rather like making your favorite Chocolate Chip Muffins! Combine the dry elements, then add the oil and milk. Combine, pour, bake!
Why use a loaf pan? As a result of the combination is a really thick batter slightly than a kneadable dough (like Friday’s pizza dough or focaccia). So you may’t freeform it like Irish Soda Bread. For those who don’t have a loaf pan, make it in a muffin tin – nicely greased, 20 minutes at 180°C/350°F.
It takes 50 minutes within the oven, so I love to do half the time uncovered to get a stunning golden brown crust, then I cowl it the remainder of the time (in any other case the crust will get a bit thick and darkish).
LOOK at that crust!↓↓↓ It’s tempting to simply carry the entire thing off and run away with it! (Swipe the butter whilst you’re at it)
TIP: Let it cool fully earlier than slicing, in any other case will probably be prone to crumbling on the perimeters. On Day 2, it slices 100% completely!
Slice it up like regular bread then use it for something and the whole lot you ordinarily use sandwich bread for. A easy ham sandwich. Or an epic Pastrami or Reuben sandwich. Grilled cheese – or tacky GARLIC bread. Toast it and slather with jam, Vegemite, peanut butter or no matter you coronary heart wishes.
Dunk into soups and stews. You possibly can even make French Toast or Bread and Butter pudding!
As with all do-it-yourself breads, this no yeast bread is at its finest on the day it’s made. However even the day after, it’s nonetheless very, excellent because of the contact of oil which retains the crumb moist. Then on Day 3, a light-weight toasting is all that’s wanted to resurrect it.
It additionally freezes 100% completely – which is what I’ve achieved with the 8+ loaves I’ve made up to now few weeks, making an attempt to nail the recipe. I’m going to be consuming this for weeks and weeks – no complaints right here!! ~ Johnsat x
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)
- 2 1/4 cups milk , warmed (any – Note 4)
- 1/4 cup oil , any plain (vegetable, canola, sunflower, rapeseed, grapeseed, light olive oil)
Instructions
- Preheat oven to 220°C/430°F (200°C fan).
- Grease a 22 x 13 cm / 9 x 5" loaf pan, then line with parchment/baking paper with overhang (to lift out).
- Mix dry: Place flour, baking powder, salt and sugar in a bowl, mix to combine.
- Add wet: Make a well in the centre, pour in oil and milk. Mix until flour is fully incorporated – batter will be thick but stirrable.
- Fill pan: Scrape into loaf pan, using a rubber spatula to scrape the bowl clean and smooth the surface.
- Bake 30 minutes. Remove from oven, cover with foil.
- Return to oven. Turn oven DOWN to 200°C/390°F (180°C fan), bake 20 minutes.
- Remove from oven. Cool in pan 5 minutes, then use excess paper to lift out and transfer to cooling rack.
- Cool completely before slicing – 45 minutes+. It IS more delicate than yeast breads (can't change science!) but slices far better than the usual "cake like" no yeast breads. Slices perfectly on Day 2 and beyond.
- Use for sandwiches, toast, grilled cheese, french toast, bread and butter pudding – anything you use "real" sandwich bread for!
Notes
1. Flour – can sub up to half with wholemeal/wholewheat. Can also use cake flour and bread flour (but using bread flour won’t give you a better result in this one, unlike yeast breads).
I haven’t tried but do not think this one will work with gluten free flour.
Self raising flour (aka self rising flour) is just plain/all purpose flour pre mixed with baking powder. Can sub the flour in this recipe with self raising flour. If you do this, skip the baking powder (don’t bother subtracting 8 tsp flour, this recipe is flexible enough).
Baking powder – I know 8 tsp sounds like a lot, but this is a big loaf we’re making here, and baking powder doesn’t have the same kick-start rising power as when you use baking soda (bi-carb) plus buttermilk, like in Irish Soda Bread. Hence we need more (but actually, 2 tsp baking powder per 1 cup flour is the standard).
2. BAKING SODA SUB – (aka bi-carb) use 2 tsp baking soda PLUS add 1 tsp white vinegar when you add milk (vinegar activates baking soda).
3. Salt – Table salt are finer grains than cooking/kosher salt so 1 tsp table salt is more salt than 1 tsp cooking salt. So if you only have table salt, reduce to 1 tsp, otherwise your bread will be too salty.
4. Milk – anything will do, low fat, full fat, power reconstituted, non dairy (I’ve used soy and almond milk, so confident others will work just fine). Also works with WATER but the crumb is not quite as tender.
5. Loaf pan – the mixture is a like a very thick muffin batter rather than a kneadable dough, which is why we can’t freeform it. You could bake it in a 20cm/8″ round or square pan (it will be slightly less tall), it might takes slightly less time to cook because it’s not as high.
You can also make muffins, 22 – 25 minutes at 180°C/350°F, or until skewer comes out clean.
6. Nutrition per slice, assuming 16 slices about 1.25cm / 1/2″ thick.
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