homemade bread recipe without yeast, featuring a vibrant Roasted Red Pepper and Feta Swirl

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I always thought making bread from scratch required hours of proofing and complicated steps, but I was wrong. This homemade bread recipe without yeast changes everything, delivering a warm, fragrant loaf in under an hour.

It’s perfect for those weeknights when I need a family-friendly side dish and don’t have time to wait for yeast to rise. This quick bread features a savory roasted red pepper and feta swirl that adds a gourmet twist to a simple classic. It’s a hearty option for a quick dinner side or a high-protein snack.

Ingredients for Homemade Bread Recipe Without Yeast

350 g (2 ¾ cups) all-purpose flour
Use standard all-purpose flour for the best results and structure. Sifting before measuring ensures accuracy. If substituting with whole wheat flour, the texture may be slightly denser.
2 ½ teaspoons baking powder
This is the primary leavening agent that creates lift without yeast. Check expiration dates; old baking powder will result in a flat loaf.
¾ teaspoon baking soda
Works in combination with the buttermilk to create a chemical reaction that helps the bread rise. Do not omit; it balances the acidity and enhances flavor in this particular homemade bread recipe without yeast.
1 teaspoon fine sea salt
Essential for balancing the flavors in both the dough and the filling. Fine salt dissolves quickly and distributes evenly.
1 tablespoon granulated sugar
Provides a subtle sweetness to balance the savory filling. Also helps with browning and developing a golden crust.
115 g (½ cup) unsalted butter, cold and cubed
Cold butter creates flaky layers within the bread when cut into the flour. Using unsalted butter allows for precise control over the overall saltiness.
240 ml (1 cup) buttermilk
The acid in buttermilk reacts with baking soda to create lift in this quick bread recipe. If you don’t have buttermilk, create a substitute by mixing 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for 5 minutes.
For the Roasted Red Pepper and Feta Swirl:
200 g (1 cup) jarred roasted red peppers, drained and finely chopped: Draining is critical to avoid excess moisture in the dough, which can affect the final texture of your homemade bread recipe without yeast.
100 g (¾ cup) feta cheese, crumbled: Use high-quality feta for the best flavor; avoid pre-crumbled if possible for better texture.
1 teaspoon dried oregano, ½ teaspoon garlic powder, ¼ teaspoon freshly ground black pepper, 1 tablespoon extra virgin olive oil: These seasonings and oil create a cohesive, flavorful filling.
For the Garnish:
15 g (2 tablespoons) feta cheese, crumbled: For a final touch of salty flavor and visual appeal.
¼ teaspoon dried oregano: A sprinkle for color contrast and aromatics.

Instructions for Homemade Bread Recipe Without Yeast

Prep the Oven and Pan
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent sticking. This high heat helps create a golden-brown crust quickly.
Make the Swirl Filling
In a small bowl, combine the finely chopped roasted red peppers, crumbled feta cheese, dried oregano, garlic powder, black pepper, and olive oil. Mix well until everything is evenly combined and set aside. Draining the red peppers thoroughly ensures the filling isn’t too wet, which could make the dough soggy.
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and granulated sugar. Whisking ensures the leavening agents are evenly distributed throughout the dough. This step is crucial for an even rise in a no-yeast bread.
Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Avoid overworking the butter with your warm hands, as this will prevent flakiness in the final product.
Add Buttermilk and Form Dough
Pour in the buttermilk and mix with a wooden spoon or spatula until just combined. Be careful not to overmix; the dough will be shaggy and slightly sticky. Overmixing will activate the gluten too much, resulting in a tough and dense loaf instead of a tender one. If the dough seems too dry, splash in an extra tablespoon of buttermilk to bring it together.
Shape the Loaf
Lightly flour a clean work surface and turn the dough out onto the floured surface. Gently knead it 2-3 times, just enough to bring it together into a cohesive ball. Divide the dough into two equal portions and roll each portion into a rectangle (approximately 25 x 18 cm or 10 x 7 inches).
Layer and Roll the Swirl
Evenly spread the Roasted Red Pepper and Feta Swirl mixture over one of the dough rectangles, leaving a small 1 cm (½ inch) border around the edges. Carefully place the second dough rectangle directly on top of the first, pressing down gently to seal the edges. Starting from one of the long edges, tightly roll the layered dough into a log, then gently twist it 2-3 times to create a visible swirl pattern before shaping it into an oval loaf.
Bake and Cool
Carefully transfer the loaf to the prepared baking sheet and bake for 30-35 minutes, or until the crust is golden brown and a wooden skewer inserted into the center comes out clean. Remove the homemade bread recipe without yeast from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. Slicing too early can cause the loaf to collapse and make the texture gummy.

The Science of No-Yeast Bread: How it Rises So Fast

This particular type of quick bread relies on chemistry rather than biology to achieve its rapid rise. The key reaction occurs between baking soda (a basic compound) and buttermilk (an acidic liquid). When these two mix, carbon dioxide bubbles form almost instantly. As the homemade bread recipe without yeast bakes, these bubbles expand, creating lift and giving the loaf its tender structure. This fast reaction eliminates the long proofing time typically required for traditional yeast bread. The method also allows for minimal kneading and cold butter, which results in a softer crumb that’s closer to a scone or biscuit texture than a traditional yeast bread.

Creative Ways to Serve This Savory Feta Bread

The savory swirl in this bread makes it incredibly versatile for healthy eating and family dinners. Here are a few ways I serve it at home:

Soup sidekick: This loaf pairs perfectly with a hearty lentil soup or a creamy roasted tomato soup. It’s ideal for dipping and soaking up flavors.
Breakfast booster: Toast thick slices and serve them alongside scrambled eggs for a high-protein breakfast.
Appetizer platter: Slice the bread into smaller pieces for a quick charcuterie board. Add a little balsamic glaze for dipping, or serve it with marinated olives and cheese.
Quick snack: Use slices as a base for open-faced sandwiches with cream cheese, avocado, or sliced turkey.

Storage and Make-Ahead Tips

This no-yeast bread is fantastic fresh, but it also stores well for easy meal prep. For the best quality, store leftovers at room temperature in an airtight container for up to 3 days. To freeze a homemade bread recipe without yeast, let the loaf cool completely, then wrap tightly in plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. When reheating, thaw the bread at room temperature, then place it in a preheated 180°C (350°F) oven for 10-15 minutes to warm through and crisp up the crust.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk, letting it sit for 5 minutes. The acid is crucial for reacting with the baking soda to create a proper rise for this homemade bread recipe without yeast.

Can I make this with whole wheat flour?

Yes, but substituting more than half the all-purpose flour with whole wheat will likely result in a denser loaf. Start by substituting half the flour for best results for this homemade bread recipe without yeast.

Why is my bread dense and heavy?

The most common reason for a dense quick bread is overworking the dough during step 5. Mix just until the wet and dry ingredients come together; a shaggy appearance is fine. Overmixing activates the gluten too much, resulting in a tough crumb instead of a tender one.

Can I freeze the dough before baking?

It’s best to bake this bread immediately after preparing the dough because the leavening agents start working right away once wet. Freezing unbaked quick bread dough can lead to a flat loaf when baked. I always prepare the dough just before baking to ensure the best rise.

How do I get a nice golden crust?

Ensure your oven is fully preheated to the correct temperature. The sugar and butter in the recipe help with browning; brushing with a little additional melted butter before baking can also enhance the crust.

Can I customize the filling?

Absolutely. This base recipe works well with other savory fillings like caramelized onions and sharp cheddar cheese, or spinach and artichoke hearts for an easy dinner idea. Experiment with your favorite flavors for this homemade bread recipe without yeast.

Conclusion

This easy homemade bread recipe without yeast proves you don’t need hours of proofing to enjoy fresh, flavorful bread. With a savory swirl of red pepper and feta, this quick-prep loaf will quickly become a family favorite. Try making a double batch this weekend to serve with soup or slice for sandwiches. Pin this recipe for later and share it with friends who love fast, delicious cooking!