Simple Bread Recipe No Yeast

I find myself reaching for this recipe whenever I need a quick win in the kitchen, but don’t want to compromise on flavor.

This simple bread recipe no yeast delivers all the comfort of a warm, savory loaf in under an hour, from start to finish. The vibrant swirl of sun-dried tomato and herbs transforms a basic quick bread into a delicious side dish. This family-friendly recipe is perfect for last-minute meal ideas when you need something quick for dinner. We’ll show you how to mix, roll, and bake this savory quick bread with foolproof results every time.

Ingredients

• 300 g (2 ½ cups) all-purpose flour
  The primary structure of the bread; make sure to level your measuring cups for accuracy.
  For a slightly denser texture, you can substitute 50g of the all-purpose flour with whole wheat flour.
• 15 g (1 tablespoon) baking powder
  The quick-acting leavening agent for this recipe (no yeast needed); ensure it is fresh for proper rise.
  Check the expiration date and test a small amount in hot water—it should bubble vigorously if active.
• 5 g (1 teaspoon) fine sea salt
  Enhances the overall flavor and balances the sweetness from the sugar.
  Use fine sea salt or kosher salt; avoid heavily iodized table salt which can impart a metallic flavor.
• 5 g (1 teaspoon) granulated sugar
  A small amount to balance the flavors and help with browning of the crust.
  You can omit this if preferred, but it adds to the complexity of the final loaf.
• 240 ml (1 cup) milk
  Provides moisture and a rich, tender crumb.
  Whole milk is preferred for the best texture and flavor, but 2% or even a non-dairy alternative like oat milk works.
• 60 ml (¼ cup) extra virgin olive oil, plus more for drizzling
  Adds richness and moisture, creating a softer texture than breads made with butter.
  Choose a high-quality extra virgin olive oil for the best flavor, as the taste will be prominent in this simple bread recipe no yeast.
• 60 g (½ cup, packed) oil-packed sun-dried tomatoes, drained
  These provide a rich, sweet, and tangy flavor to the swirl.
  Make sure to drain them thoroughly before processing to avoid excess moisture in the dough.
• 15 g (¼ cup, packed) fresh basil leaves
  A bright, aromatic herb that complements the tomatoes perfectly.
  Use fresh leaves for the best flavor; dried basil can be substituted in a pinch (use 1/3 less).
• 15 g (¼ cup, packed) fresh oregano leaves
  Adds a peppery, slightly savory depth to the swirl.
  If using dried oregano, reduce the amount to about 1 teaspoon, as dried herbs are more concentrated.
• 2 g (½ teaspoon) garlic powder
  Provides a savory punch that balances the sweetness of the tomatoes and herbs.
  Use powder, not fresh garlic, as fresh garlic can burn during baking if not cooked properly.
• Pinch of freshly ground black pepper
  Adds a subtle heat and finishes the savory flavor profile.
• Small handful fresh basil and oregano leaves, for garnish
  Used for a fresh finish and aroma when serving.
  Reserve these for presentation after the bread has cooled slightly.

Instructions

1. Prep the ingredients and preheat the oven.
   Preheat your oven to 190°C (375°F). Lightly grease a round 20 cm (8-inch) cake pan or line a baking sheet with parchment paper.
   Ensure all ingredients are measured and ready, especially the drained sun-dried tomatoes and fresh herbs. This simple bread recipe no yeast requires a quick assembly process.
2. Combine dry ingredients.
   In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
   Whisking helps distribute the baking powder evenly, ensuring a consistent rise throughout the loaf.
3. Mix wet ingredients.
   In a separate medium bowl, whisk together the milk and the 60 ml (¼ cup) extra virgin olive oil.
   Slightly warm milk can help activate the baking powder more quickly once combined with the dry ingredients.
4. Combine wet and dry ingredients.
   Pour the wet ingredients into the large bowl with the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.
   Be careful not to overmix; a few dry patches are fine, as overmixing will result in a tough, dense bread. My key to preventing a dense loaf with this simple bread recipe no yeast is to stop mixing as soon as the flour is incorporated; I usually keep a few dry patches to be safe.
5. Prepare the sun-dried tomato swirl mixture.
   In a food processor, combine the drained sun-dried tomatoes, fresh basil, fresh oregano, garlic powder, and a pinch of black pepper.
   Process until a thick, somewhat chunky paste forms. Do not over-process into a smooth purée; some texture is desirable.
6. Roll and spread the dough.
   Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead it once or twice, just enough to bring it together.
   Roll the dough into a rectangle approximately 30 cm x 20 cm (12 inches x 8 inches). Evenly spread the sun-dried tomato and herb paste over the surface, leaving a small border (about 1 cm or ½ inch) along one longer edge. This simple bread recipe no yeast’s dough handles easily.
7. Roll and coil the loaf.
   Starting from the long edge opposite the border, tightly roll the dough into a log. Gently pinch the seam closed.
   To create a round loaf with a swirl, coil the dough log into a spiral, tucking the end underneath. Carefully transfer the coiled dough into the prepared pan or onto the baking sheet.
8. Bake the bread.
   Bake for 30-35 minutes, or until the bread is golden brown on top and a wooden skewer inserted into the center comes out clean.
   For precision, ensure the internal temperature reaches around 93°C (200°F) using an instant-read thermometer. The golden brown color indicates this simple bread recipe no yeast is almost ready.
9. Cool before serving.
   Remove the bread from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
   Allowing it to cool fully will ensure the swirl sets nicely, making it easier to slice without crumbling.
10. Garnish and serve.
    To serve, slice the bread into thick wedges or pieces to reveal the vibrant red and green swirl.
    Arrange slices on a rustic wooden cutting board. Drizzle lightly with extra virgin olive oil and scatter a few fresh basil and oregano leaves over the top for an aromatic and visually appealing finish. This simple bread recipe no yeast makes for a beautiful presentation.

Serving Suggestions and Pairings for No Yeast Bread

This simple bread recipe no yeast is designed to be a side dish, perfect for dipping and soaking up flavors from other dishes. Serve it warm with a generous bowl of hearty tomato soup, minestrone, or a creamy lentil soup. It pairs perfectly with Italian dishes like spaghetti bolognese or a simple cacio e pepe, acting as a sponge for sauce. For a high-protein, family-friendly meal, serve slices alongside grilled chicken or a rustic cheese board with fresh mozzarella, cured meats, and extra sun-dried tomatoes.

Storage and Make-Ahead Tips

Making a simple bread recipe no yeast like this is ideal for quick meals and family dinners. Here’s how to save leftovers:

• Storing leftovers: Keep the cooled bread in an airtight container at room temperature for up to 3 days.
• Freezing: To keep it longer, wrap the cooled loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
• Reheating: Thaw overnight at room temperature, then reheat slices in a toaster oven or a warm oven (180°C/350°F) for 5-10 minutes.
• Make-ahead option: You can prepare the sun-dried tomato swirl mixture up to 2 days ahead and store it in the refrigerator. The dough itself should be baked immediately after mixing.

Simple Variations on This Swirl Bread

The base dough for this simple bread recipe no yeast is incredibly versatile. Here are three quick variations on the filling:

• Cheese and Garlic Swirl: Replace the sun-dried tomatoes and herbs with a mixture of grated Parmesan cheese, garlic powder, and parsley.
• Cinnamon Sugar Swirl: For a sweet twist, replace the savory swirl ingredients with melted butter, cinnamon, and brown sugar, omitting the salt from the dough.
• Olive and Rosemary Swirl: Finely chop Kalamata olives and fresh rosemary, then combine them with a small amount of olive oil and garlic powder for a Mediterranean flavor.

FAQs

Can I make this simple bread recipe no yeast gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. The bread may be slightly denser, but it will still retain the flavor of the swirl. Ensure your chosen blend contains xanthan gum for structure.

Can I use dried herbs instead of fresh basil and oregano?

Yes, you can use dried herbs, but in a smaller quantity. For both basil and oregano, substitute about one-third of the amount specified in the recipe (about 1 teaspoon dried oregano and 1 tablespoon dried basil) as dried herbs are more concentrated.

Why is my no yeast bread dense or heavy?

The most common reasons are overmixing the dough or using old baking powder. Overmixing develops gluten too much, while old baking powder won’t give the bread enough lift. I always double-check the expiration date on the baking powder to avoid this issue with my simple bread recipe no yeast.

Can I substitute the milk with a non-dairy alternative or water?

Yes, a non-dairy milk like almond or oat milk works well for this simple bread recipe no yeast. For a richer flavor, use buttermilk (which will react with the baking powder differently but still rise). Using water will result in a slightly tougher, less rich texture.

How do I know when the bread is fully baked?

The bread should be golden brown on top, sound hollow when tapped on the bottom, and a skewer inserted into the center should come out clean. An internal temperature of 93°C (200°F) is ideal for doneness.

Is this bread healthy for family dinners?

This bread offers healthy fats from olive oil and fiber from the swirl ingredients. While it’s great as part of a balanced meal, you can control the salt and fat content by adjusting the ingredients to fit your family’s dietary needs for healthy eating.

Conclusion

This simple bread recipe no yeast is a true kitchen hero, giving you fresh-baked goodness in less than an hour. The savory sun-dried tomato and herb swirl transforms a basic loaf into something special for family dinners. Save this easy recipe on Pinterest to try for your next quick meal.

simple bread recipe no yeast

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• Author: Rachel Morgan
• Total Time: 50 minutes
• Yield: 1 loaf 1x
• Diet: General

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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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Prep Oven and Pan: Preheat oven to 375°F. Lightly grease an 8-inch round pan or line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, whisk together the milk and the 1/4 cup olive oil.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Cool Before Serving: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. 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