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.
I used bread flour to knead dough. My bread did raise some. It also gave it a little bit more fluffier texture. The butter in the recipe helps keep it moist. I got more than four servings. Slice like cottage bread and toast. Thanks for the good recipe.
I’m so thrilled you enjoyed the recipe, Lydia!
Thank you Kelly will give it a try after reading the comments below, my understanding is she can be made with gluten free flour.
I also have yogurt, can i dilute it to make buttermilk?
I love how the comments show it can be used to dunk while having soup.
Vegan and diabetic
Stay Safe
Hi June! That should work. In a small bowl, whisk together ¼ cup milk with ¾ cup plain yogurt. (Note: If using Greek yogurt, the mixture may need to be thinned with additional milk.) Measure out the same amount as the buttermilk listed in the recipe.
Delicious and easy! I made the Parmesan cheese and black pepper bread. Already looking forward to making another one. Thank you.
I’m so thrilled you enjoyed the recipe, Laura!
Are there a lot of calories in this bread? If so do you have any low calorie no yeast bread recipes?
Hi Kelly – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
hi can i use almond milk. lactose intolarant. thank you
Yes, that should work!
Excellent!
I was looking for something to do with leftover flour tortilla dough, and then came across your recipes (I’m always jumping from one recipe to another). I make Raisin-Cinnamon quick bread in my bread machine all the time, but I wanted it sooner than that! So I printed up a copy and headed to the kitchen to make some. It just cooled down enough to try and it’s delicious!
I did add 1/8t of ground cloves to it…I love that flavor! Plus, I always soak my raisins before using them (makes them plump). Also, I use powdered buttermilk in my bread recipes, so that was no issue…just added 4T to the flour.
I’m already thinking of other things to try with the basic (plain) recipe! :D
Thanks!
YUM! I’m so thrilled you enjoyed the recipe, Jeanne!
Hi would love to make this bread but notice it says cups. What size cups? We use grammes in the UK. Can you help?
Thanks
Hi Tracy – It’s US cups, I don’t provide metric conversions for my recipes, as I cannot guarantee they would be 100% accurate without being tested. However, you are welcome to use an online converter. :)
This was delicious!! Moist and it reminded me of a biscuit because it was so buttery but it wasn’t dry. I definitely will be making this again. It goes great with the shrimp I made.
I’m so glad you enjoyed the recipe!
Moist as promised. I used bread flour to cost and knead with. I baked 40 mins. Golde brown. Great as toast.
I’m so glad you enjoyed the recipe!
Easy recipe for a quick addition to any meal. Savory or sweet as the meal dictates
I’ve used this recipe several times each time modifying the recipe according to the meal and my mood. I’ve added 3tsp fresh cracked pepper and 1/2 cup Swiss cheese for an awesome toasted bread to use with beef marrow bones as an appetizer. I have added 1 1/2 cups grated cheddar and Monterey jack cheese with sliced olives (green, black, & kalamata).
And I’ve made is sweet with 1 1/2 cups mixed dried fruits and candied ginger adding 1 cup sugar. Sprinkled the with crust with the large crystals of sugar. It’s such a good basic recipe it should be a staple in every household recipe collection.
Love all your variations, Trina! I’m so thrilled you’ve been enjoying the recipe!
I just made this tonight and it’s delicious! At first I was worried because it wasn’t getting brown so I moved it to the top rack for 10 minutes more and it got brown, yeah!!!! I put garlic powder in mine, about half a tablespoon. It nice and crusty, I love it. Thank you for this recipe
I’m thrilled you enjoyed the recipe, Dee!
The recipe is easy to follow. I will have to try the buttermilk again.
Can almond milk be used?
Hi Martha – This recipe calls for buttermilk but you can make your own non-dairy alternative by adding 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pouring in almond milk up to the “1 cup” mark. Stir the mixture then let it sit for 5 minutes until it thickens slightly. Proceed with the recipe as directed. :)
Just used this recipe to make my first ever bread and it’s delicious! I do have one question …. it came out a little crumbly. Would this happen because I overhandled the dough or would adding a little more liquid help?
Hi Deborah! So glad you enjoyed it! Loads of factors can affect the crumb, including if it’s humid where you live, how long you knead it, etc. Was the dough itself crumbly or the resulting bread?
I used lemon juice added to the milk. Very delicious with butter and strawberry jam!
The crust is nice and crunchy and really adds a lot to the texture.
So glad you enjoyed it!
My first attempt at bread other than Friendship Bread. Came out delicious. It was so easy I couldn’t believe it. Served it with
Chicken Gnocchi soup. Will try other variations next. Thanks!
I’m thrilled you enjoyed the recipe, Eileen!
First time ever! Made it for a steak dinner and the bread came out perfect.
Thank you many times!!!
You are so welcome, Nancy! I’m thrilled you enjoyed the recipe!
Made this back in May. This was the first baked bread I’ve ever made in my life. It was the morning of mother’s day and I was scrambling to find an additional element to our brunch celebration for and luckily I found this! The recipe and instructions were very straight forward. Complete with any detail or information you might need. Very easy to follow even for beginners like me. The bread turned out great. Made a homemade mixed berry jam with this and both of them were a hit! It made my family and especially my mom very happy! Thank you for sharing this recipe! Looking forward to baking this again!
Love this! I’m so glad you enjoyed the recipe, Chryssa!