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.

Four loaves of sliced bread with little kids hands grabbing slices

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!

Little boys reaching for sliced loaves of bread on a table

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.

Small glass bowls containing the ingredients to make homemade bread

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).

A large glass bowl containing flour with buttermilk and melted butter being poured in

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.

A ball of bread dough on a floured brown cutting board

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

A loaf of homemade bread cut into slices on a wood cutting board

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.

Four slices of bread topped with different toppings

Craving more? Subscribe to Just a Taste to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Breakfast

Easy Homemade Bread (No Yeast)

Ditch the yeast and the eggs for this 5-ingredient recipe for Easy Homemade Bread, including four flavor variations: plain, Everything seasoning, cinnamon-raisin and parmesan-black pepper.
4.95 from 72 votes
Four loaves of sliced bread with little kids hands grabbing slices
Prep Time 10 mins
Cook Time 35 mins
Servings 4 servings

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!

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

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.


Feeling social?

Share this recipe!

Categories

Nutrition

Calories: 340kcal, Carbohydrates: 51g, Protein: 8g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 29mg, Sodium: 561mg, Potassium: 148mg, Fiber: 2g, Sugar: 3g, Vitamin A: 361IU, Calcium: 81mg, Iron: 3mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published.

Recipe Rating




Comments

  1. 5 stars
    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

  2. 5 stars
    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!

  3. 5 stars
    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!!

  4. 5 stars
    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.

  5. 5 stars
    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!

  6. 4 stars
    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 :)

    1. 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!

  7. 5 stars
    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

  8. 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.

  9. 5 stars
    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!!

  10. 5 stars
    Just baked your no yeast no egg Soda breads . Made cinnamon , parmesan-pepper and plain. We tasted all three , my husband can’t decide which Tastes best.! They came out just as you described.. dense and moist ! Thank you for sharing your recipes! Following you on Instagram !

  11. 5 stars
    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.

  12. 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

    1. 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.

  13. Delicious and easy! I made the Parmesan cheese and black pepper bread. Already looking forward to making another one. Thank you.

    1. Hi Kelly – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  14. 5 stars
    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!

  15. 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

    1. 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. :)

  16. 5 stars
    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.

  17. 5 stars
    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.

  18. 5 stars
    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

    1. 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. :)

  19. 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?

    1. 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?

  20. 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.

  21. 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!

  22. 5 stars
    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!

  23. HI Jut checking that i am understanding the recipe: the kneading is only done up to 8 times no more than that? Thanks

  24. Hello- can you use nut or grain milks in place of the milk- I have a milk allergy, or I read somewhere else to add one TB of butter for every cup of milk and water to replace the milk. Which do you think would be better or have you tried the recipe with a non-dairy milk? Thank you :)

    1. Hi Rachel! 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 non-dairy 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. :)

  25. 5 stars
    Hi Kelly, I’ve just made two Parmesan and black pepper loaves, they’re gorgeous and delicious. This is the fourth time I’ve used your recipe. First time I did plain. Second and third times the raisin and cinnamon and then today’s Parmesan and black pepper. All delicious. Thank you so much for sharing this recipe and method. Certainly helped me out in lockdown and my husband loves all the versions I’ve made so far.

    1. Hi Naomi! You can find the estimated nutritional info for one serving by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  26. Today, I made the plain, the Parmesan-black pepper, and cinnamon raisin loaves (I have a big family to feed!). For me, the parmesan-black pepper loaf could use either some more cheese or a bit of salt. I used hand-grated Reggiano parmesan and, because it is kind of light and fluffy after grating, maybe my half cup was not quite enough. Otherwise, I really like these recipes. Thanks so much!

  27. I want to try this bit I have a question, do I keep the salt for the cinnamon variation? The first time I tried a similar recipe the whole thing tasted like salt.

  28. Why unsalted butter? During the current situation, I don’t want to go to the store for unsalted.

    1. Hi Pat – I like using unsalted butter so I can better control the quantity of salt in the recipe but feel free to use what you have on hand. :)

    1. Hi Anna – I wouldn’t recommend that, as the leavener begins working immediately, and storing it in the fridge could make it lose its fluffing abilities :)

  29. Great bread. I am a bread baked and have run out of yeast! My husband wanted sourdough, but I am not ready for the commitment. This recipe is terriffic. Tried twice. Question: this recipe, not the texture, is pretty similar to beer bread. I am thinking of increasing the recipe by 50% and baking in a loaf an. Is there any reason why it would not work?

    Thanks

    1. Hi Susan! I wouldn’t advise using a pan as this doesn’t rise like traditional bread and I’m worried the loaf will be too thick.

  30. Hi do you think I can make this into individual biscuits? How long do you think they should cook?

    1. Hi Micki! I haven’t tried that but it *should* work. The bake time will vary based on the size you make the biscuits, but I’d start checking them around the 15-minute mark.

  31. 5 stars
    Showed the recipe to my wife during this time when yeast hard to find. Now this is our fav. Very versatile. Jalapeño cheddar or cranberry orange with a little ectra sugar and many other delicious variations.

    1. Yay! I’m so glad you’ve been enjoying the recipe, Jim! Love your different variations, too!

  32. 5 stars
    I tried what you suggested, using 25% white whole wheat flour, and it turned out great! Will continue to play with the proportions. I also used olive oil instead of butter this time. Both times I made buttermilk with nonfat milk & vinegar, and the first time I used (mixed) powdered skim milk. All great, thanks for this easy and delicious recipe! Look forward to trying the add ons next time.

    1. Awesome! Thanks so much for your note, Ave! I’m thrilled the recipe worked out for you :)

  33. 5 stars
    First try, mmm good. I cook but i don’t bake.

    I’ll be using this as a basis for variations.

    Thanks for this, and your clarity on details.

  34. 5 stars
    First time making sourdough bread. Very easy to follow the recipe. I would say it was near perfect! ……. I don’t normally compliment myself!

  35. 5 stars
    Baked my first bread from this recipe. 5 minutes to make dough with no mixer. 30 min to bake. Great recipe and result.

    I added half tb spoon sugar – no really needed, substitute melted butter to olive oil – believe it does not matter, forgot to do “X” across and make bigger size of loaf, like about 8 in, it just happened.

    Thank you for such amazing recipe. I am from bread country. We love sandwiches. So bread is important part of our daily meals.

  36. I wanted to use less flour, no water, but buttermilk and with no baking powder that we do not have. Your recipe have all of the above.

    I added 1/2 tb spoon sugar. l will not add sugar next time. I substituted melted butter to olive oil. I think it doesn’t matter.

    I made bread about 8 in and kept in oven for 30 min. I forgot to cut with X before baking and I brushed it with olive oil on half way.

    It came perfect and soft. People who make bread with water instead of buttermilk say that it comes with hard crust. Our bread came soft. Not to mention that making dough took really 5 min with no mixer. Love this bread. Thank you.

  37. Tried your recipe using whole wheat flour and it worked just fine. We love it because it tasted so good!

  38. Hi! I made a plain loaf and it turned out great! Now I’d like to try it again but substitute white whole wheat flour (because I have it) for all or part of the flour. Do you think that would work? If so, how much flour should I use? I am an inexperienced baker so don’t know how to substitute and get the proportions right. Thanks!

    1. Hi! It’s not a 1:1 swap, so the bread will be super dense. If you try it, I recommend starting with a small amount of white whole wheat flour by replacing 25% of the AP flour with the white whole wheat flour. Let me know if you give it a shot!

  39. I would love to try out this recipe! I was just wondering how you can check to see if the bread loaf isn’t doughy?

    1. Hi Angela! The bread is ready when the center of the X has lost the wet, shiny look of raw dough. You can also insert a skewer — it should come out clean.

  40. 5 stars
    I’ve made this recipe 4(!!) times since you posted it. It’s ridiculously fast and easy to whip up, and it tastes amazing! I can never wait for it to cool and usually have half the loaf gone almost immediately.

  41. 5 stars
    I loved this recipe! First time making bread and it came out fabulous, my family ate it all in one day! Question: how would I adjust the bake time if I double the recipe? Have you tried it before?

    1. Hi Ellie! I’d start checking the bread around the 40-minute mark and from there, closely monitor it every few minutes until it is no longer doughy in the center.

  42. Can I substitute self rising flour instead of all purpose flour? Thank you love this recipe.

    1. Hi Selena! I haven’t tried self-rising flour so I can’t say with certainty what the results would be. I do know bread flour and gluten-free flour work great! :)

  43. Hi can I add garlic cheese spread to the dough in this recipe as I don’t have Parmesan cheese.. please suggest how much of the cheese spread can I use. Thank you

    1. Hi there! I wouldn’t recommend that, as it’s adding more fat/liquid. If you do try it, you’ll need to adjust the amount of flour.

  44. 5 stars
    Wonderful recipe! This is my first time ever baking bread and I actually came looking for a recipe like this because all the bread flour and yeast is sold out in my local stores. I had everything in my pantry to make this and I’m thrilled. This was super easy to follow and my bread was a success. My husband was diagnosed with cancer recently, so the less time spent in public, the better. This bread is gonna be a saving grace in our household. Thank you!

  45. Really. good. : ). I’m soooo happy to have found a recipe that doesn’t require yeast for I never remember to have it on hand as a staple : (. Thank you : )

  46. Got the itch to bake bread for the first time at midnight. Did an italian loaf (pepper, italian seasoning, a little garlic powder, black pepper and the parm), then rolled out a plain loaf, and about to stick in a black pepper parm per your receipe. I am working on getting my own salt ratio to taste but this was SO easy! I even did the milk+ lemon juice buttermilk substitute and the loaf is coming out so nice. I think this is one of the easiest bread recipes I could find, thank you!!!!

  47. 5 stars
    WOW! Thank you for sharing your recipe. I made this with bread flour and it turned out really well. After I tried to use yeast yesterday (epic fail – as my yeast was dead). I wanted a nice bread to go with some Cream of Chicken and Wild Rice Soup I’m making for dinner tonight. Cannot wait to dip my bread into my soup. I also will try the other variations.

  48. 5 stars
    Yum yum yummy!
    Easy & very good! I just have to make 2 loads nxt time for my family of 5. Can you double the recipe?

  49. 5 stars
    How much easier can delicious get? Not much ! Fast , easy , yum-yum ! Made plain & cinnamon with lotsa walnuts loaf too – great toasted with coffee ! A winner !

  50. 5 stars
    Fabulous ! Quick ! Delicious ! Eat the goods in 1 hour ! Got my family and friends all baking it now ! Cinnamon- Walnut combo is the best , with 1 cup Walnuts – and toast all 4 kinds – great with coffee in morning !

  51. Loved this easy and tasty recipe !! Made the plain Irish soda and the cinnamon raisin . Both delicious !!!

  52. 5 stars
    Made this bread today and it was super delicious. I made the cinnamon raisin version of the recipe. Very quick and easy! This will be a new go-to as it is all ingredients that are always in my kitchen.

  53. 5 stars
    Made exactly as directed. Just plain as I made it to go with a soup I had just made. Delicious! A big hit and definitely on the make again list!

  54. 5 stars
    Thank you thank you thank you for sharing this. I can share it with all of our family and friends. I made smaller round balls and seasoned them all differently and perso can pick their own flavor with their dinner meal. Awesome idea…I love soda bread I’ve just always made it a different way. Pretty cool recipe thank you

  55. 5 stars
    This recipe is AMAZING! So easy and so tasty. Made the black pepper, parmesan and it came out beautifully the first time. Have made it again and again since. Thank you!

  56. Hi. Can I use self rising flour for this recipe? If not do you have any recipes using self rising flour? I am going to try this recipe today. I am so glad I won’t have to venture out to the store.

    1. Hi Andie! I haven’t tried self-rising flour so I can’t say with certainty what the results would be. Let me know if you give it a shot!

  57. 5 stars
    Wonderful!!! Recipe is easy and comes out exactly as written. Bread was delicious.

    A go to especially as there is no yeast in the stores.

  58. Hi
    First Time on it site .
    I have question I wanna try the no yeast recp
    Can I use a conventional oven ?

    BTW try doing homemade buttermilk and wow it worked.
    Thank you
    I will add my rating later .

  59. Hi Kelly! I only have self raising flour Can I use thar and just leave out the baking soda? Thank you!

    1. Hi Marilyn! I haven’t tried self-rising flour, although I do know bread flour and gluten-free flour work great!

  60. Hi Kelly, I was wanting brown sugar cinnamon raisin bread. Can I substitute brown sugar for the white? Can I substitute self-rising flour?

    Can’t wait to try this.

    1. Hi Beth – I haven’t tried those substitutions so I can’t say with certainty what the results would be. Let me know if you give it a shot!

  61. 5 stars
    Wow! I made the bread this morning and it is delicious! I admit – I cut a slice right out of the oven. Just couldn’t resist! The outside is crusty and the inside is light and fluffy. I’ll be making this recipe a LOT! (Especially since there seems to be a shortage of white bread when I add to my cart for home delivery since I am avoiding going out to any stores during the current situation).

    1. Yes! Just follow my instructions for how to create a buttermilk substitute and proceed with the recipe as directed.

  62. I unfortunately only have cake flour, will this work? Don’t want to waste my flour if it doesn’t work.

    Thank you so much.

    1. Hi Jess! I’ve only ever tried this recipe with all-purpose and gluten-free flour (both work!) so I’m not sure about cake flour.

  63. Hi Kelly
    I made this bread and make my own buttermilk, but the bread is quite bitter? I accidentally added half a teaspoon of cream of tartar before I realised it wasn’t bicarbonate! Could this be why? Thanks

    1. Hi there! I wouldn’t advise using a pan as this doesn’t rise like traditional bread and I’m worried the loaf will be too thick.

  64. What a great recipe! I’ve made it twice, once with Parmesan and pepper, once with cinnamon and raisins. We are looking forward to playing around with some other add ins too. Maybe rosemary, and swap the kosher salt with my homemade garlic salt…

    1. Hi Mika – I haven’t tried that but I’m worried the loaf will be too thick as this doesn’t rise like traditional bread, so I wouldn’t advise using a muffin pan.

  65. 5 stars
    How long does it last before I should freeze it and how should I store it? Right now I have it wrapped and in a container on my counter. (Btw it turned out great and was delicious)

    1. Hi Pam – I haven’t tried that but I’m worried the loaf will be too thick and this doesn’t rise like traditional bread, so I wouldn’t advise using a pan.

  66. Hi Kelly, I’m currently baking your bread in the oven and after 45mins the center is still “doughy” as you explained. I’m wondering what might have gone wrong or if this this can happen? The bottom is fairly brown and the middle of the X is still doughy. Smells good though!

    1. Are you using the “convection” setting? It should just be the regular “bake” setting (not “convection”), otherwise you’d have this issue.

  67. Hey there — just wondering: all I have is salted butter. Can I just omit the added salt and use the salted butter?

  68. Hi sorry, it’s me again ! I went through your comments to see if anyone else asked about bread flour and found the answer I needed :) Thanks again ! Can’t wait to make it

  69. Hiii ! tried finding recipes for bread with no yeast since we are battling with lockdown currently. Am I able to use bread flour if I have it ? Would it make much of a difference ? I normally use bread flour for my choc chip cookies :) thanks for this easy recipe

  70. 5 stars
    Just made this with my two kids 3 and 6 years old and it was a hit! I had to take the bread out a little early as the bottom was browning too fast. I have an old oven. Any tips for preventing that happening ? It is delicious anyway and I’m going to try raisins and cinnamon next . Thank you!

    1. I’m thrilled you enjoyed the recipe, Laura! Here are a couple of tips to help prevent the bottom from burning: 1. Position the pan higher in the oven (it may be too close to the heating element) 2. Use two baking sheets, stacked. :)

  71. Hi,
    This Viji from Houston. This is a great and simple recipe. I will try this today, just a quick question though. Is there a temperature setting for baking?

  72. 5 stars
    Awesome! Made the everything version this morning- going to try making with garlic & parmesan this evening.

  73. Hi Kelly

    Greetings from India!

    i love to bake breads and cakes. During this lockdown period wanted to bake something, had no yeast and after googling found your recipe. I baked this bread today and it tastes awesome. My parents loved it.

    One issue i had, the oven had some problem and went off and on, so when i took it out, after cooling when i sliced it it was slightly undone….

    I will be baking one again tonight.

    Will share the feedback.

    Thanks and have a blessed day!

    1. I’m so glad you enjoyed the recipe, Sindu! Looking forward to hearing your results with the second loaf!

  74. 5 stars
    Hi kelly! This recipe is a bomb! I tried adding chopped garlic during kneading process, and the result was amazing ❤️ Thank you for sharing this recipe ❤️❤️❤️ Stay safe

  75. I made this bread today. This was the first bread I’ve ever made. Super easy, fun and tasty! I really love it toasted with some apricot jam!

  76. Hi Kelly,
    Like most of you I am staying at home and at this point, being 65, am avoiding the grocery store. I am not a baker and have no yeast, but do have the ingredients in your recipe. A, wondering if cornmeal or grits can be substituted for some of the flour. Thanks! Judy from Salem MA

  77. my first time making this recipe. My husband was the cook and baker fir me for 60 years I am alone now and my garbage eats better than me. I am awful at cooking. I need everything told to me even size of pan or bowl, how much flour to kneed bread it just goes on and on. I go by recipes but just never work out. 83 and just learning, I call this a spoiled brat. He did everything in his head. He starting cooking at age 8 years old. His job was for fun and enjoyment and doing church dinners. Have no idea how this Easy Homemade Bread (no yeast) will come out. Will have to let you know. Marge from Connecticut.

  78. 5 stars
    My son’s science teacher had him doing experiments at home…quite cool. We just continued and decided to make our first ever bread together. This was a simple easy recipe and he did it himself (12). We did put cracked pepper on top and it is great! So much fun with the kids.
    Be safe and God Bless!

  79. 5 stars
    Greetings from lockdown Scotland! My husband and I just ate our first slices of this wonderful bread!! I’ve never baked bread in my life and am delighted with the results!! Woohoo! So easy and sooo tasty!!
    A new skill learned.
    I hope all of you in the states stay at home and stay safe.
    Kelly

  80. I would love to try this, but I don’t have any milk in the house, either. I do have some light cream. Could I water it down and use that instead? If yes, what proportions of light cream/water should I use?

  81. Hi Kelly,
    In my quest to find flour, I was shipped, in error, 25 pounds of Gold Medal All Trumps Bakers High Gluten, enriched bromated bleached flour. I am not a baker but the little bit of research I did indicated that this was good for bread, pizza, rolls etc. I found your recipe for no yeast bread, and I wondered what you think about using this flour instead of AP flour? Will it be too heavy? Thanks

    1. Hi Amy! I just did some quick research and I *think* it’ll work in this recipe. It’s hard to tell without trying it!

  82. 5 stars
    Excellent recipe!! I didn’t have buttermilk and used Kelly’s suggestion of a spoon of lemon juice + milk to the 1 cup line. It didn’t curdle, but did slightly thicken and worked like a charm. Regardless, the bread turned out very well. I would recommend using lots of flour on your kneading surface because the dough is extremely sticky and will not hold its shape unless your hands and the surface is sufficiently floured. I used 1 cup of cranberries as my add-in and a bit of sugar, and the bread turned out fantastically!
    Thank you, Kelly!

  83. Hi! I am anxious to try making the no yeast recipe . I would like to know/verify that almond milk plus vinegar can substitute for buttermilk, and that virgin olive oil can substitute for butter. Can you also please verify the amounts of almond milk and olive oil needed if they can indeed substitute for buttermilk and butter respectively.In addition to being a healthy option, I am trying to use the ingredients I currently have on hand.Thank you so much!

    1. Hi Amy! Yes, both of those substitutions will work! Just follow my instructions for how to create a buttermilk substitute and proceed with the recipe as directed. Enjoy!

  84. In your nutrient list, it doesn’t say how many slices per loaf. !2? 14? I have to watch my carbs, so 51 grams is a lot. Is that per slice, per 2 slices?
    Thanks

  85. 5 stars
    Absolutely delicious. I am not a baker and this recipe was simple and turned out beautifully. Will definitely make again.

  86. Thank you so much! This was my very first bread. It was really good!!!!
    I was looking for a recipe w/o yeast (as mine expired) and other ingredients that I had on hand. I did have a new Buttermilk in the fridge so I saw that as a plus. Wow, the two of us had to stop after eating half the loaf…lol
    My next one will be the cinnamon raisin

  87. 5 stars
    Well I did make this and it was absolutely delicious!! Served it buttered with a bowl of soup, and then just had a toasted slice for lunch with strawberry jam. So good!! I really don’t know the science about making bread but do you think two tablespoons of olive oil could be used in the mix instead of the two tablespoons of melted butter? Just trying not to deplete my butter supply during this sheltering in place time. Thanks!!

    1. Hi Kathleen – Yes, that will work! The flavor won’t be the same of course, but it should still work.

  88. Great recipe! Just made the bread and used the everything spice on top :) I’ll definitely be making this again with different variations! Thanks for sharing!

  89. 5 stars
    First time making bread and this recipe is wonderful! My family and I love it. Made the plain bread but excited to try other kinds !

    1. Hi Chris – I haven’t tried that but I’m worried the loaf will be too thick and this doesn’t rise like traditional bread, so I wouldn’t advise using a pan.

  90. 5 stars
    Thanks for this wonderful recipe Kelly! It came out really well. I didn’t have the everything seasoning so I substituted it with Mexican seasoning and some salt. It tastes amazing!

    Do you know if I can replace the all purpose flour with wheat flour?

    1. Hi Elsie! Gluten-free flour works great and you can make a buttermilk substitute with almond milk (just follow my directions in the post).

    1. Hi Inna – You could make one of the other 3 flavors I gave recipes for (plain, Parmesan-black pepper or cinnamon-raisin)!

    1. Hi Athena – You can find everything seasoning in the spice aisle of most major grocery stores. :)

  91. Can I use bread flour in this recipe? There is no APF in any of the stores where I live. Must be because everyone is baking.

  92. Hi! Super excited to be trying this bread. It’s in the oven now. It is browning a bit much for so early on, at about the 15 minute mark. My oven is convection with a fan. Should I try cooking at a lower temperature or shorter time? I covered with foil this time. I’m a decent baker, not amazing but i do pretty well. Since we got this oven a few years a go I always have to find the sweet spot for each recipe. Thanks for you help and this recipe!

    1. Hi Kate! You should never bake bread on the convection setting :) It’ll brown way too quickly. Just use the normal “bake” function and it’ll turn out great! The convection setting circulates really hot air, which causes foods to brown very quickly. It’s great for crisping chicken and veggies, not so great for baked goods!

  93. 5 stars
    I love this recipe! I’ve made this bread for dinner the last two nights. It is so easy and so delicious! My family loves it. I can’t wait to make different flavors. Thanks so much, Kelly! I’ve already shared the recipe with friends.

  94. 5 stars
    In the great social-distancing, I’m working to try to be semi-resilient to minimize the need to go to the grocery store. I’ve never been particularly successful with breads except biscuits and cornbread, but I have to admit in two days I’ve made two loaves for my wife and me. We are particularly fond of pepper and Parmesan cheese, which I’ve made twice. The first loaf was good. The second was so much better. I heartily recommend this recipe for the novice (especially) and the veteran alike. The recipe is quick and the bread is delicious.

    1. Hi Judy! I haven’t tried that but I’m worried the loaf will be too thick and this doesn’t rise like traditional bread, so I wouldn’t advise using a pan.

    1. Hi Tonia! I’ve never tried that but I’ve read that you can use plant-based milk alternatives (such as almond milk) in combination with acidic ingredients to make a buttermilk substitute. Let me know if you give it a shot!

    1. I’ve never tried that but I’ve read that you can use plant-based milk alternatives (such as oat) in combination with acidic ingredients to make a buttermilk substitute. Let me know if you give it a shot!

    1. Hi there! I haven’t tried self-rising flour, although I do know bread flour and gluten-free flour work great!

  95. 5 stars
    This was a quick and tasty recipe! I did a plain loaf, but am excited to try some other ones! We may be social distancing, but we can bake!! Stay safe!

  96. 5 stars
    I just made the cinnamon raisin bread, so good toasted! My husband loves it!
    This will definitely be in my baking rotation! Thx!

  97. Mmmmm! This looks good! And easy! I bet it makes great toast for dunking in chocolate milk . . . which is what I like to do :o)

  98. Do you think almond flour or another gluten free flour would work in the no yeast bread recipe ?

    Thanks for all your great ideas and recipes !

    1. Hi Dee! I haven’t tried it with any other types of flour so unfortunately can’t say. I would love to hear your results if you give it a shot!