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.
4.87 from 22 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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Recipe Rating

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

  1. I’ve tried making this 3 times now and once its cooled down and I try to slice it, it all crumbles and falls apart. What am I doing wrong? I am using gf self raising flour.

    • It might be the GF flour – we have only tested this recipe with AP self-rising flour.

    • I used GF flour and mine did the same. I actually made them in a flat muffin top pan and I was able to enjoy them with some butter and surgery free jam. The batter was a little thick, so next time I will use a little more milk, another 1/4 CUP.

  2. My new favorite bread! Thanks so much for sharing this recipe! I’ve been calling it biscuit bread because of the taste. Next loaf I’m going to try adding some fresh rosemary and see how it goes. It’s great with butter and jam or a thick grilled ham and cheese with muenster or garlic bread.

  3. We ran out of bread the other day and I was still too wiped out from getting the new Covid booster to want to drive into town to go to the store. So I figured I’d try this.

    It was really good. It’s a ‘finer crumb’ than bread usually is, very faintly biscuity, but in a good way. I used evaporate milk – that’s what I had on hand. I didn’t dilute it mostly because I didn’t feel up to finding my glass measuring cup and doing the math to figure what half of a cup and quarter is, I just used a quarter cup measure to pour out that much from the can and used the rest of the can. I made my own self raising flour, replacing 1/3 up of AP flour with barley flour (I nearly always use a bit of barley flour when I make bread, it gives the flavor a little boost). I think the next time I make this I’ll use a bit more barley flour, add a touch more salt, and maybe about a teaspoon of honey. My son said the bread was good, but it needed just a bit more “something” I used an 8 x 4 pan, next time I think I’ll try the 7 by something loaf pan I have, should make the slices look more bread-like.

  4. Just made your milk bread taste good can I freeze it if I make more da

    • You can freeze the bread once it’s cooled. Wrap it in plastic wrap and store it in a freezer bag and it should keep well for a while. Hope that helps!

  5. This might be good to make French Toast?