Ditch the yeast and the eggs for a 5-ingredient recipe for Easy Homemade Bread, including four flavor variations: plain, Everything seasoning, cinnamon-raisin and parmesan-black pepper.
Homemade bread can be a daunting endeavor, but it doesn’t have to be! I’ve skipped the yeast and the eggs for this quick-fix recipe that takes just 10 minutes to mix up and 35 minutes to bake.
Translation: Easy Homemade Bread will be on your table in 45 minutes or less!
Can You Make Bread Without Yeast?
Yes! But it’s not your traditional light and fluffy bread (that’s over here), it’s a baking soda-based bread.
Before we get any further, I want to preface this recipe with a few notes:
- No Rise Here: This is an updated spin on my Irish Soda Bread so it will not rise. I repeat: It will not rise! So what you see when you put it in the oven is basically what you’ll see when you pull it out of the oven.
- Density At Its Finest: Soda bread is a fantastic alternative to regular yeasted breads, but the texture will not resemble the light and fluffy breads you may be accustomed to. This is a very moist, yet dense loaf.
- Toast It Up: Soda bread is great warm out of the oven, but I’m a firm believer in taking it a step further and always toasting it before digging in.
How Do You Make Soda Bread?
So let’s talk ingredients… we know there’s no yeast and no eggs, so what exactly is this Easy Homemade Bread made with? Just five simple pantry and fridge staples:
- Flour
- Baking soda
- Salt
- Buttermilk (No buttermilk? No problem! Read on for alternatives.)
- Butter
This basic recipe will yield a regular ol’ loaf of soda bread (meaning no flavorings or seasonings).
What Can I Substitute for Buttermilk?
If you don’t have buttermilk readily available, you can easily make your own! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the “1 cup” mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly. Proceed with the recipe as directed.
What Other Easy Homemade Bread Varieties Can I Make?
I’m so glad you asked! I’ve included four flavor variations below:
- Plain
- Everything Seasoning
- Parmesan-Black Pepper
- Cinnamon-Raisin
Once you whip up a loaf (or four), don’t just stop there! Soda bread makes for fantastic grilled cheese, as well as homemade croutons and even bread pudding.
Toast toppings are also endless! I like the below combos:
- Plain Bread toasted with butter, jam, cream cheese, peanut butter, Nutella, etc.
- Everything Seasoning Bread made into grilled cheese with cheddar, Swiss or gruyere cheese
- Parmesan-Black Pepper Bread toasted then slathered with butter and drizzled with honey
- Cinnamon-Raisin Bread toasted then slathered with unsalted butter
How Long Will Soda Bread Last In the Freezer?
The safe answer is “up to two weeks.” Because this is homemade bread, there are no preservatives. If you do want to freeze the bread, let it cool completely then wrap it very securely in plastic wrap. Pop the loaf into a sealable plastic bag then squeeze out as much air as possible before sealing the bag shut and stashing it in the freezer.
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Ingredients
- 2 cups all-purpose flour, plus more for kneading
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk or buttermilk substitute (See Kelly's Notes)
- 3 Tablespoons unsalted butter, melted and divided
Instructions
- Preheat the oven to 375°F.
- In a large bowl, whisk together the flour, baking soda and salt.
- Add the buttermilk and 2 tablespoons melted butter and mix just until combined.
- Generously flour your work surface. Scrape the dough onto your work surface then sprinkle the top of it with additional flour. With very light pressure, turn the dough so that it is coated on all sides with flour then knead it a maximum of eight times. Shape it into a 6-inch domed round.
- Transfer the dough to a nonstick baking sheet or a baking sheet lined with parchment paper.
- Using a sharp knife, cut a large "X" across the top then brush the top with the remaining 1 tablespoon melted butter.
- Bake the bread for about 35 minutes or until it is no longer doughy in the center. Remove it from the oven and set it aside to cool before slicing and serving.
Kelly's Notes:
- No buttermilk? No problem! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the "1 cup" mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly. Proceed with the recipe as directed.
- To freeze the bread, wrap it securely in plastic wrap then place it in a sealable plastic bag. Remove as much air as possible and seal the bag shut. Freeze the bread for up to 2 weeks.
For Everything Seasoning Bread:
- Omit the salt; stir 1 tablespoon Everything seasoning in with the flour; brush the top of the loaf with 1 tablespoon melted butter then sprinkle generously with Everything seasoning; bake as directed.
For Parmesan-Black Pepper Bread:
- Omit the salt; stir ½ cup grated Parmesan cheese and ½ teaspoon black pepper in with the flour; brush the top of the loaf with 1 tablespoon melted butter then sprinkle with additional grated Parmesan cheese and black pepper; bake as directed.
For Cinnamon-Raisin Bread:
- Stir 3 tablespoons white sugar, 2 teaspoons ground cinnamon and 1 cup raisins in with the flour; brush the top of the loaf with 1 tablespoon melted butter; bake as directed.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Going to try taday
I hope you enjoy the recipe, Rita!
Love the ease of this basic dough , bread is delicious my Family and friends are impressed with the flavor, They love me even more now . I’ve added orange cranberry to the dough , my wife loves it
Thank you
YUM! I’m so thrilled your family and friends have been enjoying the recipe, Bob!
Best find ever.
Make it all the time.
White, wholewheat and raisin bread with no cinnamon
Love reading this, Justine! I’m thrilled you’ve been enjoying the recipe!
The process is a bit messy but worth it! The bread is tasty. I used some for an air fryer grilled cheese sandwich that I paired with freshly made tomato soup. It’s also great out of the toaster. Now I just have to find a way not to eat the rest all in one sitting!
That sounds so delicious! I’m thrilled you enjoyed the recipe!
really easy to make, thank you!
You are so welcome, Izzy! I’m thrilled you enjoyed the recipe!
I make this frequently and love it! I rarely have buttermilk on hand so I use whatever milk I have in the fridge with whatever citrus I have. It comes together quickly and easily and always tastes great. I have a loaf in the oven right now to go with our eggs for breakfast. Thanks for sharing this keeper!!
I’m so glad you’re enjoying the recipe, LC!
Thank you for sharing this recipe, made the cinnamon raisin, super easy and tastes so good.
Awesome! I’m so glad you enjoyed the recipe, Sheri!
Thank you for coming to my dinner emergency. I first found your recipe when I was living in my first apartment while finishing my collegiate career.
Tonight I needed a quick recipe for bread… I remembered I had your recipe written down… my
Local bakery had no garlic bread in stock… tonight I made this recipe and used probably more garlic powder any human should… and added shredded cheese to it.. baked it accordingly….
I had the best compliments.
Thank you sooo much.
You are so welcome, Josh! I’m thrilled you enjoyed the recipe! :)
Amazing recipe, and works well with gluten free flour. It’s difficult finding gluten free recipes online that don’t have a bunch of extra things but this recipe it works. My most trusted bread recipe!
I’m so happy to read this, Jaxen! I’m thrilled you’ve been enjoying the recipe!
Thanks for the recipe!
I tried it twice, with different types of flour, and liked it even better with whole-wheat flour. The first time I baked it on a baking tray, then in a Dutch oven, and both worked well.
My only source of disappointment is that both times the bread was too “crumbly”, it was difficult to slice it. Any idea where it might come from?
Apart from that, great taste, great shape :)
Hi Marion – Loads of factors can affect the crumb, including if it’s humid where you live, how long you knead it, etc. I’m glad you’ve been enjoying the recipe!
Can I substitute flour for all purpose gluten free flour and have the same results
Yes!
OH MY GOODNESS!!!!!!! Just made the raisin bread and it was super easy (I’ll be able to make it with the grandkids) and it is so absolutely yummy. I even used the substitute for the buttermilk using skim milk and it worked! My go to now
Woohoo! I’m so thrilled you enjoyed the recipe, Kerrie!
I cut the recipe in half since I didn’t want a lot. And I used whole wheat flour with Parmesan and some other seasoning. I loved it and will definitely make again! It’s great with an olive oil dip.
I’m so thrilled you enjoyed the recipe, Dee!
The cinnamon one is yum yum! Tastes Christmasy may have to make it for next Christmas
I’m so glad you enjoyed the recipe, Rebecca!
This bread is super easy and delicious toasted!! I substituted craisins and put in pecans. Whole family loves it!! Really beats store bought breakfast breads!!
Love those additions, Mary! I’m so glad your family enjoyed the recipe!