FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
simple bread recipe no yeast
- Total Time: 50 minutes
- Yield: 1 loaf 1x
- Diet: General
Description
A savory, quick bread featuring a vibrant swirl of sun-dried tomato and herbs, perfect as a side dish for family meals, ready in under an hour without yeast.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder, fresh for best results
- 1 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 1 cup milk (whole milk preferred)
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 1/2 cup oil-packed sun-dried tomatoes, drained
- 1/4 cup fresh basil leaves, packed
- 1/4 cup fresh oregano leaves, packed
- 1/2 teaspoon garlic powder
- 1 pinch freshly ground black pepper
- Small handful fresh basil and oregano leaves, for garnish
Instructions
- Prep Oven and Pan: Preheat oven to 375°F. Lightly grease an 8-inch round pan or line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk and the 1/4 cup olive oil.
- Mix Dough: Pour the wet ingredients into the dry ingredients. Stir gently until a shaggy dough forms, taking care not to overmix. A few dry patches are fine.
- Prepare Swirl Filling: In a food processor, combine the drained sun-dried tomatoes, fresh basil, fresh oregano, garlic powder, and black pepper. Pulse until a thick, chunky paste forms; do not purée completely.
- Roll and Spread Dough: Turn the dough onto a lightly floured surface. Roll into a 12×8 inch rectangle. Spread the sun-dried tomato paste evenly over the surface, leaving a small border along one long edge.
- Coil and Shape: Tightly roll the dough into a log starting from the long edge opposite the border. Pinch the seam shut. Coil the log into a spiral shape and place it in the prepared pan.
- Bake Loaf: Bake for 30-35 minutes, or until the bread is golden brown and a skewer inserted into the center comes out clean. The internal temperature should reach 200°F.
- Cool Before Serving: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Garnish and Serve: Slice and serve warm, drizzled with extra olive oil and garnished with fresh basil and oregano leaves.
Notes
Do not overmix the dough; overworking the flour will result in a tough, dense bread. Ensure your baking powder is fresh for proper rise. If substituting dried herbs for fresh, reduce the amount to about one-third.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg