Emergency No Yeast Bread
My emergency no yeast bread is variation on soda bread. It is much better as a standby, however, as it uses ordinary milk and baking powder rather than buttermilk and bicarbonate of soda. I much prefer this loaf to soda bread, as I find that soda bread can taste bitter.
This recipe was first published in 2011, and has been popular ever since. It has saved the day many times, through unexpected guests and when the store hasn’t any yeast. Here are some of the reasons why I think this is the best recipe you’ll ever find for those times when you are out of bread and need to bake in a hurry.
- You are more likely to have baking powder in your cupboards all the time than baking soda.
- Because baking powder is a quick-acting leavening agent, you don’t need time for the dough to rise before baking.
- The recipe doesn’t use strong bread flour, as there’s no need to knead the dough to develop the gluten.
- There are only four ingredients (flour, plain milk, baking powder and salt) and they are all everyday basics found in your fridge and store cupboard, which means you can easily make a fresh loaf whenever you need one. You can even substitute water and oil for the milk.
- It is really easy and straightforward to make this emergency no yeast bread. I recommend, however, that you read the whole post and watching the video to see how to handle the dough before you start to cook.
How to Make Emergency No Yeast Bread
Before you start, test your baking powder to make sure it still good. If it is stale, the bread simply won’t rise.
How to test your baking powder is fresh
Put a teaspoon in a small pot and pour over boiling water. The baking powder should bubble and fizz vigorously. If it doesn’t, throw the baking powder away and buy fresh.
If the powder is past its best before date, it may still be good, so don’t throw it away without checking. The one shown in the photo is two years past the ‘best before’ and fizzing away just fine.
Step 1 – Gather your ingredients. Heat the oven to 190°C Fan (210°C regular) / 375°F /Gas Mark 6. Put a baking sheet or stone in the oven to heat.
Step 2 – Mix the dry ingredients (flour, salt and baking powder) in a large bowl.
Step 3 – Add the milk, and mix the ingredients until they come together into dough. It’s easiest to do this with your hands rather than a wooden spoon. Turn the dough out onto your work surface, and give it a very quick knead to make sure the milk is evenly distributed. It doesn’t need a lot of work.
Step 4 – Form into a flat loaf – no more than about 1½”/3 cm thick. Important! Your no yeast bread mustn’t be too thick; otherwise, it won’t rise or bake through properly. Then score the top in a deep cross (or make three or four parallel score lines if you prefer).
The photo shows the dough before it goes in the oven. As you can see, it’s formed into a round pancake, about 1½” (3 cm) thick, and deeply scored with a cross across the top.
Step 5 – Put the loaf on the baking sheet or stone. Then place in the oven and cook for about 35 minutes. The bread will still be quite pale once cooked. Don’t expect, or wait for it to be golden brown.
Step 6 – Check the bread is cooked by flipping it off the baking sheet and giving it a tap. If it is done, it will sound hollow.
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. Alternatively, you can use water and oil (see I’m Out of Milk below).
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 have three alternatives:
- You can use a 50:50 mixture of yogurt and water instead. Mix the two well together before adding to the flour.
- You can use powdered milk. Stir the milk powder into the flour with the baking powder and salt. Then add the water and stir to form the dough, and continue with the rest of the instructions.
- If you don’t have milk, yogurt, or milk powder you can make this bread with water and half a tablespoon of vegetable oil (or a knob of melted butter, margarine or baking spread instead of the oil). The milk makes it fluffier, lighter and softer, but at a pinch water and oil will do, and will result in a vegan loaf.
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! But never mix cups and metric measurements. I have included conversions in the recipe below, but please check using your favourite trusted conversion tool.
Having said that, I recommend buying kitchen scales. They are inexpensive and will result in far better baking as they are so much more accurate than using cups. Once you get used to them, weighing ingredients will become second nature.
Troubleshooting – Mistakes to Avoid
This no yeast bread recipe really works. We and many other people have made this loaf successfully many many times. Here are some of the problems that can arise and how to make sure you avoid them.
- The baking powder is stale – test it before you start and open a new packet if necessary.
- The wrong flour – you need to use everyday plain / all purpose flour. You do not want bread, strong, gluten free or wholegrain flour.
- The measurements are wrong – I always weigh my ingredients, cup conversions are not always accurate. Watch the video before you start to get a sense of the right consistency. If the dough is too dry, add more liquid. If the dough is too wet, add more flour.
- The dough is over handled – it needs a light touch and gentle shaping.
- The dough is too thick and hasn’t been scored. Those score marks are not just for decoration. The bread will not rise and it will not cook in the middle.
- The oven is at the wrong temperature. Too hot and the outside will burn before the inside is cooked. Too cool and the bread won’t rise. Most oven thermostats are inaccurate and will be consistently too hot or too cold. If you plan on baking more than once a month, buy an oven thermometer and adjust the thermostat to reflect the real temperature.
Because the loaf doesn’t have much time to rise, it will never have a particularly light texture. This no yeast bread recipe will always result in a hearty, rustic loaf that’s at its best fresh from the oven and dripping with butter.
Serve your bread hot from the oven or freshly toasted. We like to eat it with soup, spread with homemade cherry jam, for Coronation Chicken sandwiches or to mop up the juices of wetter dishes like Bean chilli or Homemade curry when you can’t be fussed to make pilau rice.
For more bread without the yeast, try our emergency pizza. No yeast, no knead, tasty, easy and delicious! Or enjoy our easy rotis.
Emergency No Yeast Bread
- 500 g (4 cups) plain flour (regular cake or all purpose flour not bread or wholewheat / wholegrain)
- 2 tsp (2 tsp) baking powder
- 1 tsp (1 tsp) salt
- 310 ml (1 1/3 cups) milk (or water with a spoon of oil or melted butter)
- Test the baking powder is still good by putting a teaspoon in a small dish and pouring boiling water over. It should immediately bubble and fizz vigorously.
- Heat the oven to 190°C Fan (210°C regular) / 375°F / GM 6. Place a baking stone or heavy baking sheet in the oven to heat.
- Mix the dry ingredients. Stir in the milk, and stir the ingredients until the milk is mixed with with flour and forms a dough. It's easiest to do this with your hands rather than a wooden spoon.
- Turn the dough out onto your work surface and 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 3 cm) thick. Score the top deeply with an X. 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 for about 35 minutes until pale brown. (This loaf won't turn a deep gold so don't wait too long to check it.) When ready, it should sound 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" (3 cm) deep when it goes into the oven, or it will not cook properly in the middle.
- If you don't have milk you can make some up with powdered milk, mix up yogurt and water, or use water with a spoon of oil or melted butter or spread.
- Delicious served freshly baked for breakfast with our homemade Seville Orange Marmalade
This recipe was originally posted in March 2011, and updated in November 2017. Here’s the rather rustic loaf from our original post.
Sally - My Custard Pie
I think everyone needs a recipe like this up their sleeves. In fact I might make some emergency bread for when my children come home from school today (as there seems to be nothing else for them to eat in the house!) Enjoyed this slightly different challenge – especially reading everyone elses.
Hope they enjoy it Sally.
Err on the side of over baking, mine was slightly underdone.
You’ve got to use your loaf!
Might have to give your emergency bread a go. I usually make a soda bread when I need bread fast.
I must get to grips with soda bread too.
Love bread, and the feel of working with dough.
Worked perfectly! Bread came out looking just like the photos you have published here – I’m happy to know I can make this just incase!!
Soft and spogy. Looks very fresh and yummy.
Love homemade bread, so much better than shop bought.
Helen, thanks for hosting! It took me out of my normal baking, for sure. :) I think emergency bread is such a useful standby. And thanks for introducing Katie Stewart–she’s new to me today.
Katie is wonderful, good classic, simple and affordable cooking. I have three of her books. My mother sent me off to University with one of them!
I think that the original TImes Cookery book is due a reissue with photos.
Sarah, Maison Cupcake
Sounds great, probably even I could manage this?
You undersell yourself Sarah!
BRAD L BOYER
Thanks for the recipe! I’m making it for the 3rd time tonight. I like to add some rosemary to the mix and olive oil on top. Might try adding chunks of cheese next time
Just wanted you to know I’ve saved this page and have made a loaf every day for the past two months. This is now my new all purpose bread. Won’t buy from stores again. We live it hot and fresh with every evening dinner.
Love Shipton Mill, and my other favourite is Bacheldre. I must check out that challenge when I am back on the blog wagon.
Oh, and it’s bollocks that you need strong flour to make bread. Rye flour is extremely low in gluten, yet you can make great sourdough with it. French baguettes are made with soft flour.
It all comes down to what kind of bread you want to make, and there are a lot of other factors involved than just gluten or protein content (not all the protein in flour is gluten).
That is interesting Sarah,
I have gone back to basics with bread and am doing sordough from scratch series now. Just need to experiment, and read Dan Lepard!
I need to remember this for when my bread machine fails me. I still haven’t managed to complete this challenge but I’m looking out for local flour and hope to get around to it sometime, even if I’m very late.
Thanks for persisting Corina, I still need to post last months challenge!
I think my dough was slightly too dry, it is a great breakfast loaf, mix, bung in oven, shower and get up whilst it is cooking.
what a wonderful looking loaf – I need a good emergency bread like this because some days there is no loaf and no energy for all that yeast palaver!
It’s a really easy alternative to using yeast, and ideal as a quick loaf.
Hi Helen – thanks for a great challenge!
Like your emergency bread and I love the picture of the flour explosion – I would never have thought of that but after you had said it, it made me laugh.
Pudding Pie Lane
This bread doesn’t look like you made it in 35 minutes! It looks like it took HOURS. Well done, and fantastically shaped too, yum yum :)
Thank you. I really enjoy making homemade bread.
Could you do this with gluten free flour? My daughter has a gluten intolerance. But loves bread. And shop bought gluten free is so expensive!
Hi Dawn, we are working on a GF version, but it is not as simple as just using GF flour sadly.
What fun! Your loaf looks lovely. A really useful recipe for quick bread.
I really enjoy making, and of course eating homemade bread.
This is fab Helen, you’ve gone one better than my no-knead loaf, a no rise loaf – must give this a go:-)
Reducing the time considerably, ideal for time saving.
I love baking my own bread, nothing beats waking up to the smell of fresh bread in the morning
The smell of homemade bread is something rather magical.
I’ve been in a bread making mood for the past 2 weeks :). Gotta try this one – love that there is no yeast needed and it still comes out looking perfect!
The time saved is such a bonus.
I’m always running out of bread so this is very handy – I will be sure to make some next time I run out! Those soups look delicious, I might have to pick some up to try.
The soups are delicious, ideal for these colder days.
Need a wee bit of clarification… how much milk is needed in Ounces/ Cups? I don’t do metric…(?) TIA
1 1/3 cups. there is a handy convert to cups button under the ingredients list.
The texture of this bread looks fantastic, and I’m also loving the flavors of these soups from Cully & Sully! That Pea and Minty Soup would be so perfect for lunch on a cold day like today!
I do love a nice hearty soup on a cold day.
Tina | The Worktop
I haven’t tried these soups before, but I’ll keep an eye out for them next time I’m at the shop. They look lovely, especially with the bread!
Very tasty soups and lovely consistancy.
I’ve never tried to make my own bread at home! This recipe looks so easy to make.
So easy to make and well worth the effort.
Oh wow! This bread looks wonderful and the photos are just beautiful. Sounds perfect with a bowl of soup on this chilly morning.
I love homemade bread with a nice warm bowl of soup.
It’s so handy to have a quick bread recipe to hand, especially if you’ve got a pot of soup on the hob screaming out for some crusty bread.
Hot soup and crusty bread are the perfect partners.
You can also make emergency glutenfree bread. Before my son went to University I adapted a recipe so he could make himself bread without scales (he used a measuring jug) and it was cooked in a frying pan to avoid using an oven contaminated with gluten containing flour from pizzas cooked by other students.
Lovely that you gave your son the means to make his own bread.
Never thought that you could make bread without yeast….
So handy, because it takes such less time.
Ohhhh I might have to give this a go! Especially if it takes less than an hour
it is a staple here!
Ooh fab post – I love making bread in a bread maker but this sounds like a great alternative for those emergencies.
It makes a really good loaf considering how fast it is.
I really like the cully and sully range of soups , especially as there are many vegetarian options and your bread would go perfectly with it .No soup is compete with out a crusty slice of bread to dunk into the soup.
a hunk of crusty bread really makes a bowl of soup
The bread looks fab but given the choice would swap it for a pea and minty soup… oh it sounds delicious. I just love all things mint
Pea and mint is such a great flavour combination.
I love ready made soups that are tasty :) takes the pressure off on busy days. the bread looks incredible as well x
Tasty ready made soups are ideal for busy days, and so handy to have in.
LOVE the idea of emergency bread! Completely agree, it’ll totally be better than a trip to the shop. I’m already drooling at the thought of a thick slice with a tonne of butter!!
Can’t beat homemade bread. And so much more satisfying, because you made it yourself!
It would be more dense than regular bread, right? I only had wheat flour. Then I couldn’t tell if it was cooked or not. *facepalm* I left in a little longer than the recipe suggested. Seemed spongey, not doughy.
must you use cow’s milk? would nut milks work?
I am experimenting on this one at the moment.
I didn’t have any milk I just used water bread still turned out great
Glad your bread turned out well.
Oh yeah I used an egg in there as well cooked it a little lower temperature for a little bit longer it almost turned out like focaccia.
Do you have a recipe for “not quick” bread. The whole point is to let the dough ‘brew’ for few days to break up the grains and make them either for digestion. The whole celiac, gluten sensitive started because of quick yeast and shortcuts in the baking. If you have a recipe for real old fashion bread, please post it.
Thanks for commenting. Absolutely we have so many recipes for bread including sourdough which we regularly bake. As we said this is a quick bread – an alternative to say, soda bread (which I am really not too keen on) for when you have forgotten to bake, and want something bready that is homemade.
So tasty, and much better than shop bought.
HI Helen…. I have been seeking recipes for No Yeast bread. If they happen to include fruit, nuts or even vegetables …. I AM interested!
Fit is not too much trouble, could you reply via email…. and of course post your reply for other interested folk :)
Thanking you in advance Helen
Faye in Halifax Nova Scotia…..
you could easily add dried fruit, nuts and seeds to this, I’d go easy on fresh grated vegetables as they may be too moist and make the loaf too heavy.
I just tried this recipe…..it flopped…I used gluten free flour and the rest I followed with accuracy, but the bread is heavy and the middle is almost uncooked….the cooking time was more than 40 min, the outside of the bread is a lovely crunch, but even though I scored it several times and the thickness when the dough went into the oven on a hot cookie sheet, is still NOT like bread and didn’t rise very much at all.
Back to more recipes…..I’d like to make a fabulous gluten and yeast free bread….even if it’s flat and not fluffy……still searching….thanks anyway
Hi Elena, It doesn’t work with GF flour, we’ve tried and the loaf needs to be far flatter when it goes in the oven. Updating the recipe to make that clearer.
Would it make a difference if you used semi skimmed milk, or is full fat best?
Any type of milk goes!
This was WONDERFUL! So easy to make, with ingredients I had on hand. And fast. Crusty, dense, rustic…Thank you SO much! (I couldn’t get the stars to work but this is truly a 5-star recipe!)
Thank you so much for for the feedback Sarah, I am so glad you enjoyed it.
Can this bread be sliced then frozen?
Absolutely. Slice and freeze in a plastic bag, then toast from frozen.
I followed this to the exact ml and gram and the mixture was way too wet, like a dumpling mix. I didn’t have enough flour left to try and save it. Shame it sounded like a easy and tasty emergency recipe.
I’m sorry it didn’t work – we have tested this many times with all the variations – so I’m not sure what happened – I do hope if you make it again it will be successful.
There is something quite special about homemade bread, it always tastes wonderful too. The perfect kind of bread to have in chunks with soup.
I actually hunted out this recipe from you back when we had snow. No bread in the shop at all, so decided to make this. It is a much heavier bread, but it was so tasty.
Amazing that you can make bread in such a short time. I’m always put off by the time consuming processes of bread making. This sounds more like my kind of recipe.
I’ve tried this with using yogurt and water mix, and it was quite successful. Made great toast with lashings on butter and jam on.
I do like finding good quality ready made soups. I know soup is easy to make, but sometimes you just need something ready to go. These from Cully and Sully look and sound lovely. Pea and mint is such a good soup.
Thank you for this recipe. I’ve just been told to give up yeast and was worrying I’d never be able to have bread again. This is quick and easy to make, I’ve made it several times now.
I tend to half the ingredients to make a loaf for just me (the rest of my family still have regular bread) and it lasts me several days. Any leftovers I crumble into crumbs and use in recipes like burgers.
All in all, great recipe for the simple ingredients it uses. I converted the milk to fluid ounces but used my food scale for the flour. Unfortunately, my loaf kind of exploded out of the bottom while baking. However, I can only assume this was due to my own error, and the bread still cooked all the way through after about 30 minutes. In the end, the texture ended up being more like an American biscuit (sugarless and fruitless scone, for another reference point) than a traditional loaf, but my family still ate it happily. Would make again! *Also, the website would not let me select the rating, but 5/5 stars from me!
Hi Celia, I’ve never had that happen to me at all. It is quite scone like, but still bready too. Glad you enjoyed it!
I came across this recipe the other day when I searched for yeast free bread. I get a grumbly tummy with any yeast containing food. I didn’t dare hope that it would turn out ok or even that I could eat it without any problems as I’ve not had bread for 18 months.
It turned so good and was so easy on my stomach that I almost cried! And it was ridiculously easy to make.
The texture is almost like a scone, too. I’ve frozen most of it and hope that it turns out ok for toasting. I’m looking forward to slathering marmalade all over it!
Thank you sooo much for sharing this recipe xx
I’m giving it 5 stars. (My tablet isn’t allowing me to give a rating)
I am SO happy you like it – I’ve eaten a variation of this all my life – I used to have a slice hot with butter and jam after school – so so good!
I have just tried this recipe and it turned out so good! I made a 1/2 recipe just to try it first, and will for sure do the full recipe again soon. I have used almond milk and it tastes delicious. My husband is italian and loves to have some bread on the side with every meal so I’m so happy I found this quick easy fuss free recipe!
I am so glad you liked it! It is constant favourite here!
Just tried this recipe and I think it turned out really well. My 3 year old loves it and so does my oh ?
My mother used to make ‘Pics’ when we were short of bread and money (which was normally the case).
Using roughly the same recipe as the yeast free dough above (I never saw her measure anything) and rolling it to around 8-10mm, she used to take a 21/2″ circular pastry cutter (the same one used for the famous Welsh Cakes) and cut and cook the dough in a similar fashion, on a bake stone. You see the rise, then flip over the pics until both sides are golden and they sound hollow when tapped with your knuckle.
Very quick, easy and tasty they can be buttered and filled with whatever you choose, ham, jam or cheese, etc., or used to mop up the gravy. Mmm!
It’s called a biscuit in the good ol USA
I made this this evening. I’m impressed with how good it tasted and the nice crunch on the outside! I added some Italian seasoning to the dough to give it a more Italian style bread taste and it turned out well! Will be making this again!
I love the twist of Italian seasoning. Such a good idea.
Can I make a yeast free baguette out of it?
Absolutely – shape it how you like!
I think I mess it up due to translation error I use too much salt and baking powder … I use tablespoons maybe it was teaspoons ? Not sure … its too salty but texture wise is crusty exactly what I was craving …
Hi Maytee, I am sorry it wasn’t right – it is definitely tsp which are teaspoons – tbs is a tablespoon. Maybe you will try it again?
Made this today. Turned out like a cakey hard mess. Wont be making this again
I am sorry that it didn’t work for you – we have made this extensively and tested it with lots of variations and have always found it very forgiving. The loaf is a quick bread and will alsways be more scone like in texture than bready – Very happy to help you troubleshoot if you want to give some more details of what happened.
I tried this today. But it’s so so dense, it didn’t rise at all. Maybe it’s because I used whole wheat flour? It all I ever have in the house. I’m gonna have to try again!!
You need to use regular white flour – not bread flour or wholewheat or wholegrain. I’ve updated to make it clearer.
can you use all purpose flour instead of cake flour?
Absolutely. I’ve updated the recipe to reflect this.
Hi Helen, I don’t normally write reviews but I just had to with this one. I made the bread this morning and it tastes absolutely amazing! Thank you!
I just wanted to enquire as to whether what other flours I could use instead of plain flour? I understand gluten-free wouldn’t work but how about wholemeal? Thanks again
Hi Neesha, I have a feeling that wholemeal might make it heavy and stop it rising, but do try it – I think that maybe start with 25% wholemeal and a little extra baking powder and see how it turns out. Let me know who it goes.
I made mine a flat pancake and it didn’t rise at all, got crispy on the bottom. Not sure what I’ll do with it.
That is really strange as we have made this recipe so many times and it has always risen well], and I’ve had positive feedback from many others.
Did you use regular rather than bread flour and is your baking powder fresh? You can test it by adding to a glass of hot water – if it fizzes it is good, if not you need to toss it and buy fresh.
Let me know if you need more help trouble shooting
Thought I’d try this no yeast bread recipe today. I thought I would split the dough and make 2 small loaves. I even put egg yolk in one just for colour and they both are great and tasty.
I made this today to have some fresh bread in the house, tha k you for the recipe!
After the 35 min. bake time I flipped the cooked loaf and scored the underside. Then I baked with that side up for 10 more minutes. We like a well done loaf, so this make for a drier inside and harder, crisper crust. I had my slice with honey.
Great idea to flip it and score the underside. I am so glad you enjoyed it
Philomena Martina Timon
Emergency No Yeast Bread: My son came to visit at Christmas and he & his partner are vegan. As I normally make ENY bread three times a week, this time I substituted the milk for soya yoghurt mixed with water and it worked beautifully. Also, I usually add an egg yoke to the milk which makes the bread look more golden.
Thank you for this recipe, it’s great. By the way I live in the mountains of Gran Canaria so the flour I use is a 3 fiber sponge mix flour which works really well, as the ordinary whole meal flour was a bit heavy. I am Irish, and this is the nearest bread to Irish Soda Bread I have ever tasted!
Hi Philomena, thanks for letting me know – I am so happy you make it 3 times a week – and that is a great tip about the egg yolk.
Was in a panic Christmas day after my bad dog ate ALL my beautiful homemade bread I made the day before since I was out if bread out if flour and everything was closed. Your recipe was a LIFESAVER! I left out the baking powder and used self-rising flour (all I had on hand) and added a good bunch of dried rosemary and thyme. It was amazing and I had several requests for the recipe. Gotta love that homemade bread!! :)
Naughty boy – my Herbert would go for homemade bread if he could – what a great ides to add some dried herbs too!
Use less salt
Hi Elise, I quite like the salt – but it would also work with less if you were looking to reduce your intake
No fuss bread; Made it loved it !! So simple and quick. Went superb with homemade chowder. Yummers. ?
that sounds a delicious combo Arlene!
How many small rolls could be made from this recipe? Using as a kids club activity.
Hi Caroline, I would think 8 – 10. But I’d have a test run as I think that they might be too crusty for the amount of bread inside them.
I am allergic to yeast so I made this bread last night. I was amazed, it tasted like bread and not like an unsweetened cake. I am Vegan and did not realize I should have added some lemon juice with my almond milk. I will try this next time with the lemon juice but the loaf I made yesterday was delicious. I am now going to try the pizza crust next. Thanks again.
I made this for the first time tonight… turned into a giant scone. Kids loved it with jam, but it didn’t turn out like the picture… Nailed it! I’ll try to make it again, any suggestions on what I might be doing wrong? Also, I’ve never made bread so not sure if I had the right consistency. Do you have a video?
it is quite scone like in texture, but with a good crust. Working on the video at the moment.
I fancied making bread yesterday but I didn’t have any dried yeast. I googled ‘bread without yeast’ and found your recipe. I also only had half the amount of plain flour and took a chance to use spelt flour to make up the 500g. The bread turned out just great! So quick and easy and tasty. The texture and taste reminded me of the Scottish Plain Bread made by Mothers Pride. Definitely one I shall make often. Thank you
PS can you add other ingredients e.g. cheese to the mixture? Might give it a try.
I’m so glad you enjoyed it! I think it would be lovely with cheese in – other readers have successfully added herbs and spices. Let me know if you try it.
Can I add herbs, garlic, or cheese to this bread?
You certainly can and it would be delicious.
Not sure why it says to not use whole wheat….I did and it came out great! I did add 2 eggs, and used vanilla soy milk. I’m surprised at how good it is! Thanks!! will be making again!
the eggs would have added some extra oomph to make it rise, we found that just wholewheat leads to a very rustic loaf.
Great and easy recipe. My husband was disappointed that I wasn’t making bread with yeast but after I made it, I had to stop him from eating the whole loaf. This is my go to recipe now when I want to make homemade bread. Working with yeast is a far too long and drawn out process. Currently making some soup to go with it.
Helen, thank you very much! I like this bread! Wonderful combination of ingredients. It look so yummy!
I am so glad you like it
Helen, thanks! Very tasty bread turned out. Very cool photos!
I’m so trying this…emergency bread…. Thank u
Thanks heaps I didn’t have milk or yogurt so I just used water, so far so good, easy and fast, I’ll let let u know what happens when its done
Thanks Anna, I’d be interested to know how it works with water.
Helen, this sounds yummy! I would definitely make it again! Thanks for sharing the recipe.
Helen, it looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
Yum! So good, quick, and easy! I was out of yeast, and found this recipe. I like a thicker, more rustic bread anyways. :)
We love this recipe! So good for when you run out of yeast or bread.
This quick yeastless bread is amazing. Thank you soooooo much.
Glad you liked it Shirley!
Can I use Wholemeal self raising l flour?
We haven’t tried using wholemeal flour, but we can’t see why it wouldn’t work. We would substitute up to 1/3 of the white flour with wholemeal. We believe that using much more than that will give too heavy a loaf. Try it and let us know how you get on!
Hello, I have some questions. I made this recipe last week and it was delicious. But my bread seemed a little underdone. So I was wondering. What does it mean to bring dough together? Can I use my kitchen aid mixer to bring the dough together? And my bread did not hold its shape as well as your loaf in the photo. Did I not use enough flour? Also, in the comment when you said you can freeze the bread do you freeze the raw bread or the finished loaf? I really like this bread and am going to try again today because it was easy and delicious. And fun.
By bring the dough together, we mean mix the ingredients together so that the water is fully combined with the flour into a dough. I haven’t tried it using a Kitchenaid or similar mixer, but I’m fairly sure it would work. I don’t know why your loaf didn’t hold its shape – what happened?
The baked loaf can be frozen. I haven’t tried freezing uncooked dough, but as it’s so quick to make I’m not sure it’s really worth it.
Hello Helen,is 190 fan forced around 210 conventional oven ? thank you
Yes – I’ve updated the post to be clear.
rook brand tee
It looks so good, bread is always my favorite for breakfast, even I only can get one or two slides of them. I guess your bread is soft, I like that, many thanks for recipe.
Instructions so easy to follow and such delicious and tasty bread!!!!!
Thank you- will it be ok to add some other ingredients to make flavoured savoury bread?
absolutely – cheese, herbs, butter and garlic will all be delicious!
I had never baked bread before and today I made bread in less than an hour!! It’s tasty and fluffy…. Thank you so much for this recipe, definitely going to keep on using!!
Thank you for my inspiration Dear Lady. I just read the lable of the bread that I’m buying and it scares the living.. of me. My bread, your recipe is in the oven as we speak. I love simple, good and tasty. What this world coming to? Thank you.
Is there a recipe for no yeast bread you bake ina casserole dish? I can’t remember what ingredients are.
You probably could bake this in a casserole dish, but I wonder if you are thinking of Jim Lahey’s No Knead Bread recipe which was published by the New York Times and was baked in a casserole dish?
Could you make this into a sweet loaf?
Thank you! :)
I’ve not tried – you could certainly add some dried fruit to it.
Mine didn’t rise much. Maybe to 2 1/2 inches in the middle. Something off in the conversion? Doesn’t look like the picture but it tastes fine.
I’m not sure why it didn’t rise much. We have made this countless times, and it has always worked well. You are always going to get a denser loaf than yeasted bread, but it shouldn’t be solid. However there are so many variables, weather, humidity, altitude, brand of flour used etc.
Can I make this emergency no yeast bread with spelt flour?
I’ve not tested with spelt flour, the best thing would be to try 25% spelt and the rest regular flour and see how it goes, then up the proportions.
I love to cook and I am always looking for new recipes for my daily menu, which is interesting for my work. Today’s my lucky day, Emergency no yeast bread is great, just follow the instructions and everything is easy, I love that. Thanks for your sharing
Made this last night. I am someone who has NEVER made any kind of bread before in their life and I am no baker in general…I have to say this not only turned out great but it was VERY easy to do! No bread machine, no proofing, no yeast, no buttermilk, nada. Just milk, flour, baking powder, and salt. Could not be simpler. Even my picky eaters loved this bread and since it is denser than most yeast/store bought bread, it is twice as filling. I highly recommend!
Thank you SO much for your kind words. I am so happy that you liked it,
Hello, is the milk important? Or can I use water? Thanks
It needs some milk in it. Soya or other non diary is fine, or use milk powder, or watered down yogurt.
Looks great! Cant wait to try this to make a great lunch!
I as a little sceptical as to the outcome with so few ingredients. It was surprisingly tasty for an emergency no-yeast loaf. I will definitely make it again.
It is a favourite here! Such an easy recipe.
? Great recipe/recipes !!! … looking forward to making the “no yeast” bread. Sounds yummy !!!
Will try the other recipes as the days go by … due to just moving into our unfinished new home?
Can hardly wait … to BAKE !!!
My bread came out about as flat as a pancake and I was wondering if you have any idea what might have gone wrong? I’m sure I added the baking powder so I know that’s not it haha.
Hi Drew, We have made this so many times and never had a problem. It is possible that your baking powder was stale, and had lost it’s oompf!
Unfortunately, I did not do the conversion myself, and 500g is not 3 1/3 cups. It’s 2 cups, so my bread turned out horribly. I’m going to try it again, though! https://mainfacts.com/convert-grams-to-cups
Hi Inga, a cup of flour should weigh near to 125g. We reduced the liquid a little so the 3 1/3 cups should have been correct, and we have tested with cups.
I’ve adjusted the quantities on the liquid conversion for 4 cups of flour. There are so many different conversion tables and results will vary according to how tightly the flour is packed, I really do recommend buying electronic weighting scales that cost less than £10 / $10.
I am a biochemist and here is the converted recipe
4 cups flour
2 tsp baking powder
1 tsp salt
1 & 1/3 cups milk
That website you used, water is 250g per cup. Not flour. That website gave 142 g per cup of flour, which is also not correct. It was not a user friendly website. But if you use that site, make sure you hit the submit button to get your conversion factor. 500g of flour is aproximately 4 cups.
I’m so glad I found this no yeast bread, I barely have time to go grocery shopping and vegan bread is just too much money. It was super easy and tasted like regular bread!
I haven’t cut it yet but it looks like a giant biscuit.
It will do – this is never going to be a light and airy loaf – and will always have a scone (UK) or biscuit (US) texture.
I cannot make the right measurement.
1. Could you help 310 ml is how much of cup of milk?
2. Is the milk warm or cold?
3- 500 grams of flour, is how many cups?
4. I was trying to use gluten free flour, is this possible with this recipe?
I tried to make it tonight and the result was not at all what I had expected. ?. I need your advice.
Hi Nelly, Firstly the recipe simply doesn’t work with gluten free flour, we’ve tried to make a version but so far have not had any success.
There should be cup conversions, if you click in the recipe. 310ml milk is just under 1 1/3 cups, the milk needs to be cold, 500g flour is about 4 cups, but of course this varies wildly depending on how you scoop and pack the flour which is why I far prefer to weigh my ingredients.
Can you add dried fruit and nuts to this recipe
I can’t think of any reason why not – I think it would be delicious.
Hi I made this bread using the ingredients listed 500g flour 310ml milk 1tsp salt and 2 tsp baking powder. The dough was too thin. I couldn’t knead it, and I poured it onto a baking tray lined with paper and it just spread and covered the whole tray. So I then put it into a loaf tin and I’m hoping that it’ll turn out ok. I don’t understand how it’s not a dough consistency like yours.
I don’t understand why you had such a thin dough with those measurements – 500g of flour and 300-350ml of liquid is a standard ratio for dough and it will always make a kneadable dough. The recipe does work as we have made it numerous times, and there are lots of comments from people who have also made it. I ca only think that you somehow managed to set a negative weight if using electronic scales with a tare function and then added too much liquid.
I just made this. Very easy and tastes good. I baked mine for 40 minutes and it came out great. I might try to add a little bit of honey to the receipe next time. We put butter and grape jelly on it fresh out of of the oven. Delicious!
Aww, this recipe is what we call “biscuits” in America. We separate the dough into tiny balls and bake it. If you ever hear about us eating “biscuits and gravy” , it’s this with gravy poured over it, traditionally white gravy but I’ve had it with your Bisto favourite gravy and it’s delicious! I haven’t even made your bread yet and I can vouch that this recipe is very good indeed! ;-)
That is interesting, and I did sort of know – it has always been “emergency bread” for me.
Made this and loved it… Made it twice already :).
Question, can the white flour be replaced with Spelt flour?
I don’t know. I don’t see why not, but I’d try it with a mix of 25% spelt and see how it goes.
This is a recipe used for HUNDREDS of years in Ireland. It’s CALLED IRISH SODA BREAD!!!! ??
hi Jennifer, it is certainly similar, but this is made with baking powder, rather than baking soda so it doesn’t have the same flavour.
Can I use multi grain flour to make this recipe
you can probably add a little but not 100% multigrain as it will be too heavy for the recipe
I read the recipe and made the bread. Delicious. The boys liked it, wow! I do want to know if I can any other liquid besides milk?
I think it would be very dry and boring made without milk.
Just tried this since there is not any bread left on the shelves at our supermarkets! Lifesaver and such a delicious bread :) first time ever baking bread and this recipe was so straight forward and foolproof! Thank you ??
Hi Mary, Thanks for letting me know, and I am so glad it worked for you
I love this bread!!!! This bread recipe is soooooooo amazing and its literally the best bread I ever ate. Thank you so much for sharing this recipe to fellow bakers like me. This recipe help me so much because I have 5 dogs and people say that raw yeast dough is very dangerous for dogs so this really helped me and now I can make a delicious bread recipe without having to worry about any of my fur babies getting sick. I hope you share more recipes for me to try!
so glad you found it successful Mia.
what does this bread taste like? is it like a sourdough type bread?
it is more like a scone, or a non soda-ery soda bread
Can you make this bread with lactose free milk?
Hi Emma, I cant see any reason why not, but I haven’t tested it.
I wanted to make a bread in the morning and decided a no yeast one was the way to go! Googled and found this one! I thought my baking powder expired cos it was a flat loaf, didn’t brown that well and i completely missed the part about preheating the tray! I saw it was almost 9 and the family was still in bed. So i rushed to make another one! Preheated tray and used new baking powder. I was very sloppy and it was in the oven in 5 minutes. Well, it browned nicer and rose only a little bit. However, my husband said it’s very good and my fil said it’s better than store bought! I would love if anyone can tell me why mine didn’t rise more. I was expecting wide slices like in the pic. Thank you for the recipe!
Hi Shammin, I’ve added a video that shows every step of the pricess and updated the hints and tips for trouble shooting.
I had only skim milk in the house so added about a tablespoon of olive oil. I baked it in a cast iron pan in the oven and it turned out DELICIOUS!
Your emergency bread looks so delicious and full of healthy. It is the useful recipe for me when i am looking for the way to prepare the fast and healthy meal for my son. Thank so much for your creative and sharing.
First time seeing this made it and not bad at all.Into the recipe box it goes.
Your bread looks amazing and perfect for those times where you either lack yeast itself in the pantry or the time to wait on a rise!
Never baked bread before and this was fantastic! Served it with homemade soup and it was gobbled up by my kids and husband!
This is such a neat idea! I love that it is so simple and could easily be memorized when in a pinch!
This is great, my partner is yeast intolerant as sourdough is such a faff, this is fab, I made a plain loaf and then a tea loaf to see what it was like, very similar to hot cross buns, wonderful thank you
Looking forward to trying this bread, it looks very tasty
Fab recipe – wonder if this would also work if I include some rye flour? So 50/50 plain and rye flour?
I think that 50:50 would be too much. You might be able to go up to about 20% rye flour, but I’d try with about 10%.
Saved me from having to go out and buy bread in the middle of this coronavirus lockdown! Thank you. Tastes good. Added raisins, some sugar, and some cinnamon to it…
I love those additions to the loaf!
Can I cut the recipe in half and the bread still turn out. I am cooking for one.
it would work just fine, although there will be proportionally far more crust to the loaf!
The instructions say not to use whole wheat flour. Why is that and could it be adjusted to be able to use the WW?
Whole wheat flour is just too heavy for the bread – it won’t rise and the loaf will be far to solid to be nice. You could probably make it with about 25% wholewheat, but I haven’t tested it.
This was so easy! I loved that I could sub butter plus water because I didn’t have milk on hand. I honestly was skeptical when I put it into the oven… but it came out so crusty on the outside and soft on the inside. Thank you for the recipe!
Hi Linda, thanks for letting me know! I am so pleased it worked for you.
Mrs Kevin Hampshire
Could I use condensed milk?
Would it be good for sandwiches?
Thank you ,
I don’t think it would work at all as condensed milk is far thicker and sweeter. Maybe one spoonful diluted down with water?
This was great lock down bread.
So excited to try this!
Unfortunately, during these Covid19 times, I only have whole wheat pastry flour (aka white whole wheat flour) and oat flour.
Do you think I could try it with either type of flour or a combination? Thanks!
I really don’t think it would work that well – as both are quite heavy flours.
This came out terrible for me ?
Bread didn’t rise at all, still at around 3 cm after it was “done”.
I used oat milk, could that be the culprit? Other than that I followed the recipe to a tee.
I’ve not tested it with oat milk – I think it is a bit thicker than regular milk. I’m sorry it didn’t work – lots of people have made this successfully and we have time and time again. The usual problem is that the baking powder is stale, or the oven temperature is off, most oven thermostats are inaccurate which can really effect many bakes.
I’ve made this twice and it is delicious. Can you make it with 2% milk?
I don’t see why not – fat in the ilk just makes it a little moister.
Great recipe so easy and tastes great! Kids and hubby loved it! These days it’s so hard to find yeast this is a great alternative!
I made this today and it came out great the only thing I did was left a little too much flour on the top next time I’m going to use olive oil and see if that works better I did add a little bit of sugar because I’m using it for my Easter breakfast one question is how you would warm it up
I am so pleased it worked for you! Great call to add a little sugar.
Hello. I just put a loaf of this bread in the oven, using your grams-to-cup conversions. This is the first load of bread I’ve tried to bake in 40 years and we are locked down for the coronavirus. My concern is there was a significant amount of flour left in my bowl after mixing in the milk (actually yogurt and water). So I added a bit more milk and this seemed to do the trick. Any idea what I did wrong?
Thanks from NYC.
I always recommend weighing for all baking recipes. The amount of flour in a cup varies so wildly – depending how you scoop it, if you used sifted flour or if you spoon it in. My advice is to buy some cheap digital kitchen scales if you bake more than several times a year. YO can get them for around $10 on Amazon.
Can this be made with just self rising flour and milk?
I think so, but I’d be tempted to add a little more baking powder.
Could I perhaps make the dough into a long baguette form? If so I would appreciate an answer ASAP because I need it soon.
Hi Elizabeth, I can’t see why not – but you would still need to slash the top of it.
Very good !
This is delicious! Thank you!
I am thoroughly impressed by this recipe! Super quick, easy and so tasty! I made it vegan with Silk Original Soy Milk and 1 tbsp of lemon juice as you advised above the instructions. It’s so good I am currently eating it straight-up without anything on it! It’s even pretty fluffy! With the current yeast shortage, this is a must-try! Thank you!
No rise with my bread… I’m truly frustrated with this bread-making… so you State it should be 1 to 1 1/2 inches thick, but that does not produce a bread in any of your pictures. How long do you knead for? What should the dough look like after kneading? What should happen in the oven? Should the bread rise a little? Mine is flat with a tiny little puff. And mine is not round. Is there a way you can explain the recipe better please or let me know how to fix this bread? Thanks…
Most problems people have with this recipe are because of measuring error, their baking powder not being fresh or their oven being at the wrong temperature. We’ve tested this numerous times ans it always work. I recommend weighing ingredients. I find that people pack different volumes of flour into cups which can dramatically effect the results.
I really want to make this recipe today, i have everything apart from plain flour, i have self raising flour? Would this work?
I’ve not tested with self raising four – I think it would, but add about half the baking powder.
The recipe is very good! taste great as well! The problem I have would be the storage. How do I store the bread as it hardened and became very tough after i bake it again the next day.
Please advise on how to retain the same texture as day 1?
Once cool wrap in a bag. I usually toast it, but you can sprinkle with a little water wrap in foil and reheat in the oven.
I’m pretty fussy about my homemade bread. Your recipe is really good. It is not as good as homemade yeast bread (of course), but the taste is very good. The texture is dense, but I expected that and for a dense bread the texture was nice. Unlike Irish Soda Bread, your Emergency No Yeast Bread held together and could be sliced. The only problem I had was the crust was very white (i.e. the color of flour). It may have been because I had to use extra flour when kneading and shaping the bread because my dough was very sticky. I was thinking of trying to brush the top with butter to prevent the pure white color. Let me know if you have other suggestions. Thank you for the recipe.
Thank you. It’s not trying to be a perfect homemade loaf at all. It’s an honest quick bread for when you have run out, can’t go to the store and don’t have bread flour or yeast.
Hi! I was wondering what temperature the milk should be. Thanks so much in advance and can’t wait to try this recipe out!
Milk temperature really doesn’t matter – room temp or from the fridge is fine.
Great Bread! My son and I made our first loaf today. Everyone loves the flavor. We used dry milk sifted in with the other dry ingredients and 310ml of water. The result was a beautiful and delicious loaf of bread. It is so quick and easy to make, we will make it often.
Thanks for that tip of sifting the milk powder into the flour – far easier than making the milk up and then mixing in. I’m going to update the post to reflect this.
Quite like your recipes. But would like to know how would you you measure the flour if I don’t have scales thanking you Diana
I really really recommend buying some inexpensive digital kitchen scales. You can get them for around $15 and your baking will be far more accurate, and you will be able to follow all those metric recipes. Once you have used them twice I PROMISE you will wonder how you ever managed without them, and will be telling all your friends to make the switch too.
I used your recipe with a little less milk, added a tablespoon of butter, and a little bit of fresh black pepper. It was so flavorful and moist inside while being crusty and amazing on the outside. Thank you so much for this! My first time making bread and it could not have been easier or more tasty :)
The black pepper sounds excellent. I’m so glad you enjoyed the bread.
This sounds just like the milk loaf my mother used to make when we were small. Would this work with wholemeal flour do you think?
Hi Anne, you can add some wholemeal flour, but I’d not go over a quarter or the loaf will be far too heavy. It’s quite dense anyway.
Delicious and so very easy to make!
Thank you Anna, So pleased you enjoyed it.
Emergency Bread recipe is great! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. thank you
that is great news! I love this bread recipe.
Just my type of recipe, quick and easy. I am no cook, if I could eat out everyday I would. Despite using far too much flour because my scale is dysfunctional, my bread turned out really well. I am sure it will be perfect next time, I am so chuffed. Thanks Helen.
I love this recipe – but maybe treat yourself to some new scales?
Can I use minced or powdered garlic in this?
Absolutely! Or some mixed herbs as well.
Can you substitute self rising flour?
Absolutely, and then reduce the raising agents you add
Okay so I’ve actually tried this bread recipe more than once.
The first time? SUCKED. It didn’t rise even tho it was just under 1.5 inch, and I’m an experienced baker. I went “absolutely not” and said I’d never made it again. I don’t know what went wrong but I was terrible.
Fast forward to now.
So I’m a single parent, and I suffer from complex PTSD. it’s been particularly bad lately. I also make all the baked goods for my family from scratch- which I haven’t been able to do cause things have been rough. My kid today is begging for some toast. I have no bread. I remember this recipe. I make the decision to test it again, because it’s SO FAST and even less energy than the usual lazy yeasted bread I make (which takes an hour)
So I make it thinner this time- 1 inch thick before baking- AND IT COMES OUT BEAUTIFUL
1.5 inches was TOO much, 1 inch an it came out PERFECT. Might be something with the climate or my oven? But I got it to work. Thank you for this recipe!! I’m really happy I can make it on days that are rough and I’ll continue making this.
For anyone struggling and their bread isn’t rising, make it 1 inch thick!!
thank you for commenting, sorry it didn’t work the first time. But I am so happy it came out the second time. I do believe that everyone’s oven is very different and it can make a massive difference to baked goods.
Next time we make it I’ll try it thinner
Thank you for sharing. This share is very useful. I will share this bread for many people. It looks delicious and conveinent. I can take it when I drive. Love it.
Loved making this recipe! So convenient to only require things that are typically in the pantry. And the bread is delicious. Might venture to make it in a different shape next time so that the slices are not as narrow.
Hi.just tried baking your bread,ran out of plain flour had to put about 100 grams of s/raising,what will this do to loaf.seems ok, a bit salty with tbl spoon of salt will refuse next time but not bad for first attempt.
You only need 1 teaspoon (tsp) of salt. A tablespoon would be too much.
That was delicious and so easy to make. Thank you.
Thank you, Helen, this recipe was just what I needed this morning and worked well! I will be using it for the rest of the week: we came home in order to have our vaccinations. We brought food for a 2-week stay and we’re not going shopping. On Sunday, we return to Cambridge, where we are shielding with our son and daughter-in-law. We look after our little granddaughters, while they’re working from home. We’re quite spoiled, only emerging from the house to take the children out.
Yesterday, I ran out of bread and was looking forward to baking a loaf – that’s when I discovered I had no yeast!!! Your super recipe came to the rescue and will keep us going for the rest of the week!
A question: can I use this dough to make heavy, rustic rolls?
Thank you, Beverly
I haven’t tried rolls, I think they would possibly be too crusty and not enough crumb.
This is great, since my partner has been diagnosed with gout and can’t have yeast , this is a great quick alternative!
Is all purpose flour the same as plain flour or self-raising flour. Thankyouparre
It is plain flour.
I’m hoping you can help me troubleshoot! I made the bread using cashew milk and lemon juice, flattened it and scored it deeply. The outside cooked, but the entire middle was doughy (not wet, but when you pinched it between your fingers it felt like dough). I cooked it for 35 min on 375. It also tasted extremely flour-y. Thanks for your help!
I think that cashew milk is thicker and heavier than diary milk. I’d also check that the baking powder is fresh and check the oven temperature
Hi, can I add dried raisins or cranberries into the dough mixture? To make fruit bread?
I don’t see why not – let me knowhow it goes.
Could I use self rising flour instead of all purpose and baking powder?
I’ve not tested it with SR flour, but I cant see why it wouldn’t work – but i might add a little more baking powder.
Best recipe I’ve come across, I mean a great majority have 2tsp baking powder to a cup of flour?? I don’t like that flavor at all.
thank you, I really do not like soda style bread at all, it is just too strong for me. This recipe is so nostalgic for me as I remember my mother making it so many times when I was a child.
Disaster struck and bread was a necessity. In just a few minutes, I made this delicious loaf that my family enjoyed. It’s so easy to make and so much better than store bought.