No-Yeast Sandwich Bread

Name: No-Yeast Sandwich Bread
Prep time: 5 min
Cook time: 50 min
Total time: 1 h 40 min
Cuisine: Australian
Ingredients: 4 cups plain flour, all-purpose; 8 tsp baking powder; 3 tsp white sugar; 1½ tsp cooking or kosher salt, reduce to 1 tsp if using table salt; 2¼ cups milk, warmed; any type; ¼ cup oil, plain, neutral-flavored oil such as vegetable, canola, sunflower, rapeseed, grapeseed, or light olive oil

A yeast-free loaf with several slices cut and fanned in front. — Slices of golden-crusted sandwich bread.

A quick, yeast-free loaf made with flour, baking powder, milk, oil, sugar and salt. Mix it in a bowl, bake it in a loaf pan, and cool it completely before slicing.

By Cookin' KitchenOctober 19, 2026

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Total: 1 hour 40 minutes
Makes: 16 slices

Prep: 5 minutes
Cook: 50 minutes
Rest: 45 minutes
Total: 1 hour 40 minutes
Makes: 16 slices

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Recipe

No-Yeast Sandwich Bread

A quick, yeast-free loaf made with flour, baking powder, milk, oil, sugar and salt. Mix it in a bowl, bake it in a loaf pan, and cool it completely before slicing.

Cookin' · https://cookin.club/recipes/no-yeast-sandwich-bread

Prep: 5 minutes
Cook: 50 minutes
Rest: 45 minutes
Total: 1 hour 40 minutes
Makes: 16 slices

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Ingredients

16 slices

For 16 slices

4 cups plain flour, all-purpose
8 tsp baking powder
3 tsp white sugar
1½ tsp cooking or kosher salt, reduce to 1 tsp if using table salt
2¼ cups milk, warmed; any type
¼ cup oil, plain, neutral-flavored oil such as vegetable, canola, sunflower, rapeseed, grapeseed, or light olive oil

Equipment

Oven
22 x 13 cm / 9 x 5-inch loaf pan
Baking paper
Bowl
Rubber spatula
Foil
Cooling rack

Instructions

Step 1: Preheat the oven to 220°C/430°F (200°C fan).
Step 2: Grease a 22 x 13 cm / 9 x 5-inch loaf pan. Line it with baking paper, leaving an overhang to lift the loaf out.
Step 3: Put the flour, baking powder, salt, and sugar in a bowl. Mix to combine.
Step 4: Make a well in the centre. Pour in the oil and milk, then mix until the flour is fully incorporated. The batter will be thick but stirrable.
Step 5: Scrape the batter into the prepared loaf pan. Use a rubber spatula to scrape the bowl clean and smooth the surface.
Step 6: Bake for 30 minutes. Remove the pan from the oven and cover the loaf with foil.
Step 7: Return the pan to the oven. Reduce the oven temperature to 200°C/390°F (180°C fan) and bake for 20 minutes.
Step 8: Remove the pan from the oven and cool the loaf in the pan for 5 minutes. Use the excess baking paper to lift it out, then transfer it to a cooling rack.
Step 9: Cool completely before slicing, at least 45 minutes. The bread is more delicate than yeast bread, but slices more easily than many cake-like yeast-free breads. It slices particularly well from the second day onward.
Step 10: Use for sandwiches, toast, grilled cheese, French toast, or bread and butter pudding.

Notes

Ingredient substitutions

Replace up to half of the plain flour with wholemeal flour.
For self-raising flour, replace the plain flour and baking powder with self-raising flour and omit the baking powder.
If using table salt, reduce the salt to 1 teaspoon.
Milk can be dairy or non-dairy; water also works, though the crumb will be less tender.
To use baking soda instead of baking powder, use 2 teaspoons baking soda and add 1 teaspoon white vinegar with the milk.

Storage

The bread is best on the day it is baked. It stays moist the next day, and a light toasting helps refresh it on day three. It can also be frozen.

Nutrition per slice

Calories: 146 kcal
Fat: 4 g
Saturated fat: 1 g
Carbohydrates: 24 g
Sugar: 2 g
Fiber: 1 g
Protein: 4 g
Sodium: 209 mg
Cholesterol: 1 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

This yeast-free sandwich loaf is mixed in a bowl without kneading or rising. Its thick, stirrable batter goes into a loaf pan, and the baked bread can be used for sandwiches, toast, grilled cheese, or French toast.