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.
4.69 from 32 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: 14

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

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

  1. I LOVE this bread and make it at least once a week. I put in a cup of raisins and a tablespoon of cinammon. It’s GREAT toasted. We have it every morning!

    Thank you!!

  2. Thanks for the posting! My adult son has gotten into baking lately and I will send him your posting so he can try your recipes. Tangee

  3. I’m so glad I found your recipe! I had no ride to the store so I decided to search for a bread recipe and saw this. I made two loaves already and it’s a total hit in this house. I’m about to make two more one of them I plan to turn into cinnamon bread and I think it will go amazing with my date butter I’m about to whip up! Thank you so much for this recipe.

  4. I made 3 loaves! One was plain, another was fresh blueberries and the third was with raisins. It was easy delicious and my husband loves to toast it in the oven for a few seconds on hi broil with butter! YUM.

  5. Lovely bread will be doing this again

  6. I made the 2 ingredient milk bread this evening. I left it in the oven a little longer than I should have, the crust was a little crisp. A little butter and jam though and it was a hit with everyone. I will definitely make it again. Oh I did also double the recipe and made one big blob loaf. It wasn’t pretty but it tasted good. Thank you!!!
    #kirbiecravings #easyyummybread #2ingredientbread

  7. I was craving bread and had self rising flour and whole milk so I looked up can you make bread with self rising flour and this bread popped up! Took 5 min to prepare and 30 min to cook and oh so good for a quick bread!!
    I’ll definitely make it again!!

  8. Can you put honey in this recipe

  9. I used white flour with baking powder and salt,then Almond milk. Well after 40 minutes it was a nice color on top .After cooling, I cut it and it was raw dough on the inside. Very disapointed! Will never try it again .

    • We’re sorry you had trouble – if the bread was not fully cooked, it needed more baking time. Every oven is different, so that’s why we recommend using a toothpick to determine if the bread is done. That way, you’ll know if it needs more time.

  10. With the amount of milk you have listed in the recipe mine comes out like biscuit dough. It’s still good and I do add a little more milk to make it isn’t dry. Next time I think I’ll adjust the milk to 1 1/2 cups. Hoping I get to the texture of sandwich bread because this would save me money at the store. I do think I’m going to try adding some herbs and garlic.

    • The texture should be fluffy – not like a biscuit. It sounds like maybe you’re adding too much flour. If you aren’t measuring with a scale, make sure to use the spoon and level method to measure the flour in a dry measuring cup. If you scoop it out of the package with the cup, it will get compacted and you’ll end up with too much.

  11. I love this recipe! I used 1 cup bread flour & 1 cup self rising flour just to experiment. It didn’t seem to rise as much as yours (used 8×4”pan)but was soft & tasty. I also used fairlife whole milk. I enjoy making bread but this is such a time saver! And a lot less messy than the yogurt kind.

  12. I made this bread with “spoiled” milk and 1 to 2 cups shredded cheese. Turned out great!

  13. There was a bit too much flour, so the bread came out with a bit of flour on top, but overall super easy!! I’d probably add cheese or something else to make the bread have a bit more flavor

  14. Love love this recipe !!  Have made it several times now !!  Thank you for sharing this !! 

  15. I let it ait for over 2hrs and it hasn’t risen.

  16. I made this because we had no bread in the house for almost a week and we were unable to get to the store, so call this an emergency.

    I used half and half milk. Bread came out as the recipe stated. We enjoyed the crust and the soft interior and it toasts in the oven well, with butter! So we highly recommend. Thanks Chef. We will be trying your other recipes


  17. 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.

  18. 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.

  19. 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.

  20. 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!

  21. This might be good to make French Toast?

  22. Lol just made this and it turned out more akin to a giant biscuit than a loaf of bread. No complaints though, served it’s purpose. I’ll probably make it again just because it was so easy and I’ll see how it does when I throw in some add ins for more flavor. 

    • It sounds like your self-rising flour might not be working right. it should not come out dense at all.

  23. My bread did not rise much. i used self rising flour and it wasn’t expired. Measurements were exactly as described and i sifted the flour before I added the milk. I don’t know what went wrong….

  24. Do you use room temperature milk or straight out of refrigerator ?

  25. Tried it, come out fantastic. Thanks for the recipe. I just find the loaves small. Any idea to make it rise higher

    • What size pan did you use? If you used a 9×5″ loaf pan, the bread doesn’t rise as high. We recommend using an 8×4″ one. We’re glad you enjoyed it!

  26. 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.

  27. 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.

  28. 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.

  29. 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.

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

  31. 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.

  32. 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 ?????

    • Thanks for this!
      What exact proportions of baking powder and salt did you add? I am new to bread making and could use all the help I can get…!

  33. 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.

  34. I used non fat dry milk mixed with Water. I am hoping it comes out ok. I also put shredded cheddar cheese on top before baking. I’m crossing my fingers it comes out ok.

  35. I used 5 oz milk, 5 oz OJ and an 18 oz jar of Orange Marmalade. My original intentions were to use mango marmalade and mango juice. However my local Walmart did not have mango marmalade, thus, I improvised.

  36. We have made this several times now, easy and faultless every time. I’ve added herbs, garlic powder and a little salt. So yummy!! 

  37. Love this! I added a dash of cinnamon and some raisins. Thanks much for the recipe.

  38. Followed the recipe….results were as published. The loaf was very acceptable… again, just as published. Next time, I added two eggs plus salt plus caraway seeds. End result was excellent. Tasty, toasts well and otherwise excellent for sandwiches. Conclusion: This is a go-to recipe for both beginners and pros. Very adaptable and forgiving(on one occasion I mistakenly used double the milk with no problems. I’m impressed, and give the author high marks plus many thanks for sharing. Art 9/25/21

  39. I made this for the second time. The first time was a loaf and it turned out great. The second time I added a little sugar and used a muffin tin tray to make dinner rolls and the result awesome! It is so much easier and faster than my usual sourdough. Thank you <3

  40. Why use parchment paper. How about cooking spray?

    • Parchment paper makes it really easy to remove the bread from the pan, but you can try cooking spray if you like!

  41. How long does this bread keep for?

  42. Can this be done in a skillet?

  43. Very easy and light love it

  44. Wow! I made it with Almond Milk. What a treat! I hope it freezes well so I can have a supply ready when company shows up.

  45. Has anyone added cinnamon and raisins??

  46. Hi, kirbie, I made it today, it came out soft i never expected this. I`ll do it often.

  47. Awesome recipe Kirbie!! I made this with buttermilk I had in the fridge and doubled the recipe, added 1/2 tsp. baking powder and it came out BEAUTIFUL!!! Wish I could send you a photo of it. I made homemade minestrone for lunch and my hubby wanted bread to have with it, all I had was a three-day old baguette that resembled a baseball bat. Thus recipe was just what I was looking for and is definitely a keeper! I may not ever go to the bakery again to buy bread! Thank you again for having a wonderful treasure trove of recipes!!

  48. Magnificent!! Great texture great taste easy to do!! Makes wonderful toast also!

  49. 🙁 Mine didn’t turn out to be batter, it was a dough and it was so hard ?

  50. I just accidentally made it with water instead of milk, and now I can’t remember if I made it correctly the first time, either! ?
    I’m also trying to experiment with putting the little loaf pan in my air fryer to cook. It’s going to take a few tries until I find the right temp & time combo!
    In any case, thank you for posting this! It’s fantastic!

  51. Will it work with buttermilk?

  52. Can you double the recipe to make a larger loaf in the same size pan.

    • We haven’t tried doubling it. Sometimes with baking recipes, they don’t always turn out right when doubled – if you try it let us know how it worked.

  53. Easy and results are as described! We’ll be making this for breakfast often.

  54. I made this and my family love it great job so easy

  55. Can I use almond flour? 

  56. Can you make this with whole grain flour?I have not tried this yet, as I no longer use white flour

  57. Fantastic recipe….thank you!!! I shared it with friends and neighbours and they were so impressed. Sadly, I’m on the keto diet and was wondering what you think about making it with almond flour and almond milk with added baking powder? Maybe you have a keto friendly version. Thank you!

  58. Sounds good.Im going to try it tonight.Than k s for sharing.

  59. Hi, why is the salt not included in the 2 ingredients milkbread?

  60. I like this

  61. Can yo use almond flour or coconut flour ?

  62. Can I add sugar?

  63. Can you make this with raw milk?

  64. H? Dear K?br?s,

    I like it ?

    Thanks a lot.?

  65. Very impress w bread texture. Is it possible to lessen baking powder?

    • I’m glad you liked it. You can try lessening the baking powder but I don’t know if your bread will rise as much.

  66. I don’t have parchment paper. Can I just grease the pan? Or would I need to grease and flour it?

  67. Just made this and it’s almost gone! We all loved it.
    Super easy and delicious.
    Thank you!!!!!

  68. Good flavor.
    Used plain flour, added baking powder, salt per instructions. Half wheat, half coconut. Mixed by hand. Dough stiff. 5×8″ 350° 35″
    Great flavor, crumbled. Did not rise enough to use as slicing bread.

    • The different flours you used probably caused the problem. The recipe calls for AP self-rising flour – using coconut flour in place of some of the regular flour will yield a different result since it is more absorbent. That’s why your dough was stiff and the bread came out crumbly.

  69. If I use either my almond flour or coconut flour what will I use to make it self rising just Baking Powder ?
    If so How Much ?
    I Do Keto and the Regular recipe has to many Carbs for me I know it’s the Regular Flour

    • We haven’t tested this recipe with almond flour or coconut flour so we can’t say how much of either you would need.

  70. Was very impressed w texture of bread. Next time would lessen baking powder makes a difference??
    Very grateful w simply ingredients.
    Mahalo from hawaii

  71. Can dried fruits or raisins/crasins be added?  Or maybe cheddar cheese?

  72. Can you make this with whole wheat flour

  73. Nice. gonna try this

  74. Haven’t tried it yet

  75. Very good of you to share easy recipies with a complete idiot when it comes to making food.I am a carpenter and these sort of recipies really help single guys like me

  76. This was so easy to make and excellent bread to eat. I used vanilla oat milk.
    Thank you for sharing.
    From one Kirby to another?

  77. Could I use buttermilk for this? Also…. what about sweetened condensed milk?
    Would either of those throw the recipe off?

  78. Sorry, I meant 2 1/2 cups of water and there was not suppose to be a question mark at the end.  Darn Neuropathy in my hands cause typing mistakes.

  79. So it’s basically no fat biscuit dough like my father made every morning, made into a loaf instead of biscuits. I’m sure it’s good and tasty!

  80. Can this this be baked in an air fryer?

  81. Can I make the bread with 3 cups of self rising flour and 1 1/2 cups of whole milk?  I would like to make a larger loaf.
    Thanks for posting.  This is going to be a fun recipe to try. ?.

  82. Love the recipes

  83. Good lessons about homemade recipes. Mayou add me on your mailing list. Be blssed.

  84. This is the best bread recipe I have come across. It’s better and cheaper than the one for adding oil, yeast and sugar. Will try this. THANKS

  85. Wow nice .can I add a little water to the mixture?

  86. Great taste

  87. Could this be made with Almond flour or another kind that is gluten free?

  88. I tried making the cake with yoghurt and water using the lemon box cake. It was amazing. It came out perfectly.
    I’m excited about these recipes

  89. Can you make it with almond flour?

  90. Love all your recipes you are a great cook
    regards Gil

  91. Good.

  92. I’m going to try this I like the way that is cheap and something fast to make thank you

  93. Going to try this