When you need emergency no yeast bread in a hurry, or the shop has run out? This no yeast, no rise loaf that anyone can bake, that uses only 4 everyday ingredients is the answer. Egg free recipe.
Emergency No Yeast Bread
Emergency no yeast bread is variation on a soda bread: it uses plain milk and baking powder rather than buttermilk and bicarbonate of soda.
Because baking powder is a quick-acting leavening agent you don’t need to allow time for it to rise before baking.
The recipe also doesn’t use strong bread flour, as there’s no need to knead the dough to develop the gluten.
The ingredients flour, plain milk, baking powder and salt are all everyday basics found in your fridge and store cupboard, which means you can easily make a fresh loaf whenever you need one.
It is really easy and straightforward to make a loaf of emergency no yeast bread.
Step 1: Heat the oven to 190°C (Fan)/Gas Mark 6 .
Step 2: Mix the dry ingredients (flour, salt and baking powder) in a large bowl.
Step 3: Add the milk, and bring the dough together. Give it a quick knead to make sure the milk is evenly distributed.
Step 4: Form into a flat loaf – no more than about 1½”/3cm thick. Important! It mustn’t be too thick otherwise it won’t rise or bake through properly. Then score the top in a deep cross.
This is the dough before it goes in the oven. As you can see, it’s formed into a round pancake, about 1½” (3cm) thick, and deeply scored with a cross across the top.
Step 5: Place on a floured baking sheet, then put in the oven and cook for about 35 minutes. The loaf will still be quite pale once cooked. Don’t expect, or wait for it to be golden brown.
Step 6: Check it is cooked – flip it off the baking sheet and give it a tap, if it is done it will sound hollow.
Because the loaf doesn’t have much time to rise, it will never achieve a particularly light texture.
This no yeast bread recipe will always result in a hearty, rustic loaf that’s best enjoyed fresh from the oven and dripping with lashings of butter.
Can I Make a Vegan No Yeast Loaf?
Absolutely yes! Use your favourite soy or nut milk, and add one tablespoon of lemon juice just before mixing the dough.
Can I Make Emergency No Yeast Bread with Gluten Free Flour?
This recipe doesn’t work with gluten free wheat flour, so I’m afraid not. Sorry! We are working on it though, so watch this space!
I’m Out of Milk! What Can I Do?
You can use a 50:50 mixture of yogurt and water instead. Mix the two well together before adding to the flour. Or you can make up some powdered milk, as per the packet instructions, and use that.
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Can I Freeze Emergency No Yeast Bread?
Yes – this no yeast bread freezes well – I like to slice it, wrap in a plastic bag, freeze, then toast from frozen.
Can I make Emergency No Yeast Bread using cup measures?
Yes! Don’t mix cups and metric measurements, but 3 1/3 cups of flour, 10 fl oz of milk and the same amounts of baking powder and salt – 2 tsp and 1 tsp respectively will work.
When you need bread in a hurry, or the shop has run out? This no yeast, no rise loaf that anyone can bake, that uses only 4 everyday ingredients is the answer. Egg Free.
Heat the oven to 190C (Fan) / GM 6. Place a baking stone or heavy baking sheet in the oven to heat.
Mix the dry ingredients. Stir in the milk, and bring the dough together.
Knead briefly until the dough has a uniform consistency.
Shape the dough into a round disc about an inch to an inch and a half (about 3cm) thick and score the top. This is important! Don't make a round ball of dough as it won't cook in the middle.
Bake on the hot stone or baking sheet at for about 35 minutes until pale brown and sounding hollow when tapped on the bottom.
- Important! We cannot stress enough that the dough needs to be a flat pancake - not more than 1.5" (3cm) deep when it goes into the oven, or it will not cook properly in the middle.
- This recipe is 5 Weight Watchers Smart Points per portion
This no yeast bread is great with soup, such as these ready-made soups from award-winning Irish brand Cully and Sully – if you have not got time to make yeasted bread then you probably haven’t got time to make soup, so they are ideal for those occasions.
These are fresh soups, although with a fridge life of a few weeks, from the chiller cabinet and come in 400g packs at a very reasonable £1.50 from Tesco – ideal with fresh bread for lunch shared between two, or as a very easy complete meal for one. If I still had an office job I can see myself having a Cully & Sully soup once or twice a week at my desk; heated in the office microwave.
The soups are all velvet smooth and well as hearty and filling, the pea and minty soup tasted fresh and sweet, the mint wasn’t at all overpowering. Tomato and basil soup was rich and comforting. Chicken and vegetable was packed with chicken and the vegetable was full bodied with lots of flavours.
Of course we like to embellish our soups a little – I’d suggest a drizzle of good olive oil, sprinkle of pepper and a few basil leaves for the tomato, crumbled feta for the pea and mint, some grated cheese for the chicken, and a few frazzled onions for the vegetable.
Sponsored review for Cully & Sully. All opinions our own.
This recipe was originally posted in March 2011, and updated in November 2017. Here’s the rather rustic loaf from our original post.