Kirbie's Cravings

2 Ingredient Milk Bread (No Yeast, Butter, Oil, Sugar or Eggs)

This is a very easy homemade bread. It’s only 2 ingredients and doesn’t require any yeast, butter, oil, sugar or eggs. The milk bread comes out soft and fluffy. It can be eaten as is or used for sandwiches, toast and more.
three slices of milk bread.

This may be the easiest bread loaf recipe I’ve ever shared. It takes less than five minutes to prepare and then the bread is ready to go into the oven. My family really enjoys this bread.


  • Self-Rising Flour
  • Milk (or milk alternatives like almond, oat, coconut milk)

Self-Rising Flour: This recipe uses self-rising flour. If you do not have self-rising flour, you can easily make your own using all-purpose flour, baking powder and salt. See the recipe card at the end of the post for the exact amounts.

Milk: I used whole milk but low fat milk will also work. I do recommend whole milk because it adds some fat to the recipe, which helps make the bread softer. You can also use dairy-free milk alternatives like soy milk, almond milk, oat milk or coconut milk.
a loaf of bread with slices cut off.

How to Make Easy Milk Bread

The flour and milk are mixed together until no flour lumps remain. The mixture is then poured into a loaf pan and then it’s ready to go in the oven. The bread bakes for about 35 minutes or until done.


The bread has a similar texture to classic sandwich bread. It can be eaten right away with your favorite spread. You can also toast it or use it to make small sandwiches. We like using it to make open-faced sandwiches.
overhead shot of the bread.

More Easy Bread Recipes

2 Ingredient Milk Bread

Servings: 14 slices
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
This milk bread is just 2 ingredients and doesn't require yeast, butter, oil, sugar or eggs! It is a very easy bread recipe.
4.91 from 20 votes


  • 2 cups (250 g) self-rising flour (see notes section for making your own self-rising flour)
  • 1 ¼ cup (10 oz) whole milk (can use low fat milk or milk alternatives)


  • Preheat oven to 350°F. Line an 8 x 4 inch baking loaf pan with parchment paper.
  • In a large mixing bowl, add flour and milk. Use a whisk to mix the two together, whisking until no flour lumps remain. Be careful not to overmix as it can make your bread tough. Pour batter into prepared baking pan.
  • Bake bread for about 35-40 minutes until done. Bread loaf should be light brown on top but will not develop as much color as your typical yeast bread. When you apply pressure on the surface of the bread it should bounce back and a toothpick inserted should come out clean. Let bread cool fully in the pan before removing and slicing.


  • You can also use a 9 x 5 inch loaf pan but your bread won't rise as high and you will need to reduce baking time.
  • To make your own self-rising flour, add 2 cups all purpose flour, 3 tsp baking powder and 1/2 tsp salt to a bowl. Whisk to combine. Measure out 2 cups for the recipe.
  • I used whole milk but the recipe will also work with low fat milk, Whole milk is recommended because it helps the bread have a softer texture and more flavor. You can also use milk alternatives like soy, almond, coconut or oat milk.
  • I have not tested this recipe with gluten free flour or whole wheat flour.
  • I used White Lily Self Rising Flour.*
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.


Serving: 1slice, Calories: 70kcal, Carbohydrates: 14g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 209mg, Sugar: 1g, NET CARBS: 14g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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141 comments on “2 Ingredient Milk Bread (No Yeast, Butter, Oil, Sugar or Eggs)”

  1. I love this bread!!! do you think I could add chocolate Chips? or cocoa powder to make it into chocolate bread?!?!?!?! m

    • Chocolate chips might work, but we’re not sure about cocoa powder without testing it first.

  2. Question, is it possible to make it with
    “Dry Milk”? I am “new” to baking. I litterally have no idea what I am doing here, so

    • If you are referring to milk powder, yes it should work but you would first need to make liquid milk with the milk powder before using it.

  3. it was so dry it wanted to stick to the mixing bowl like glue

    • Sounds like you might have added too much flour or not enough milk.

    • Add more milk you want it the consistency of cake powder. My husband makes a similar version passed down in his family they called it batter bread or pone bread. He is from southern WV. I am from SC and we called it how bread. You can add cheese and cooked sausage to the batter, make the batter slightly thicker. It is really good and it rises higher.

  4. does the batter look really dry and doughy? is it suppose to look like pancake batter? I followed the directions Perfect with all purpose flour, paking powder and salt with 1 1/4 milk and yet it looks so dry like a big clump of dough. are you sure im not suppose to add more milk? ill bake it, im experimenting

    • Did you measure your flour with a scale? That is the most accurate way to do it – if you scooped the flour out of the container with a measuring cup you might have added too much. The spoon and level method is the best way to measure it if you’re using a measuring cup.

  5. I found this to be more biscuit-like than bread, but still quite good.

  6. How do you store this kind of bread? Do you put in a sealed container and leave on the counter or do you refrigerate this? Curious because I know it uses milk and I want to keep it good for a decent amount of time. I would assume it wouldn’t last long as the bread you get from the store but if refrigerating help keeps it good longer that’s fine with me! I know people freeze their bread for long-term as well. Not sure how long this would be fine on counter

    • You can store it at room temperature as long as it’s tightly wrapped. It will keep for a few days, but it will start to dry out.

  7. I used Bob’s Red Mill Gluten free 1 to 1 flour and added baking powder and salt. It came out a bit dense, so I will use 1 3/4 C Bobs and 1/4 C cornstarch next time. I will also try it with 1/2 t baking soda ad 1 t vinegar which usually helps GF items to rise. 
    But, all in all, this was super easy and had a good result that I was happy with. 

    I’ll also try it with adding  garlic and Italian seasonings or millet or even cinnamon and raisins. It will probably turn out to be a standby for me

    • Thanks for sharing your experience! We’re glad you’re enjoying the recipe.

    • Thanks so much for putting this experience on here because that’s what I’m going to do is use this as a go-to for my gluten-free bread cuz I cannot have yeast cannot have cornstarch cannot have any of that so I’m going to try arrowroot. If the arrowroot doesn’t work then I also have tapioca starch which might be nicer so maybe I’ll try tapioca starts first but I will put it on here how it turned out thanks again for sharing ?????

  8. Mine didn’t turn out that great. I baked it for 40 minutes and it was kinda doughy when I sliced it ?. I followed the directions very carefully too.

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