This no yeast emergency bread can be made with just a few pantry staple ingredients. It’s an easy bread that doesn’t require yeast, proofing, eggs or dairy. The rustic bread is great for when you need bread in a hurry.
It’s been a crazy few days. I’ve been coping with all the uncertainty by doing a lot of baking. But I have been trying to bake with mainly pantry staples so I can conserve my eggs and dairy and avoid having to go out to the grocery store.
I came across a few emergency bread recipes. It doesn’t require any yeast or proofing. It’s quick and easy. It’s not going to be the best bread you’ll ever make, but it is fresh bread. The bread has a rustic crusty exterior and is quite delicious eaten warm with some butter.
Ingredients
- all-purpose flour
- baking powder
- salt
- water
- vegetable oil (or melted butter)
Baking Tips
- This bread will be quite pale when finished. It will turn a light tan color around the edges but it will still look underbaked even when it is finished because of how pale it is.
- Do not make the dough too thick, otherwise it will not bake all the way through. The dough should be a round disc that is no more than 1.5 inches thick.
- Bake the bread on a pizza stone or something similar to help it develop a nice crust.
Using Water Instead of Milk
Most of the recipes I came across used milk as the liquid. But I wanted to see if I could make it without milk. If you have milk to spare, then you can use milk and it will make the bread slightly fluffier and make it more fragrant. However, I found that water and a little oil also worked. If you have butter to spare, I recommend melted butter with water. But I also made the bread with water and vegetable oil.
More No Yeast Recipes
- 2 Ingredient Bagels
- No Yeast Bread Rolls
- Honey Beer Bread
- 2 Ingredient Pizza Dough
- No Yeast Soft Pretzels
- No Yeast Bread Recipes Round-Up
- No Yeast Pizza Dough Recipe
- 2 Ingredient Rolls
- Parmesan Bread Rolls
Recipe updated with video. You can also find all my videos on my youtube channel.
No Yeast Bread
Ingredients
- 4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp table salt
- 310 ml water
- 1 tbsp vegetable oil or melted butter
Instructions
- Preheat oven to 375°F. Lightly flour a pizza stone.
- In a large bowl, combine flour, baking powder, salt. Whisk until evenly combined. Add in water and vegetable oil.
- Stir wet ingredients into dry ingredients using a spoon until wet ingredients are absorbed. Use your hands to knead dough a few times until it comes together and has a uniform consistency.
- Shape the dough into a round disc that is no more than 1 ½ inches thick. Place dough onto floured pizza stone. Using a sharp knife, score the top of the dough, cutting an "X" that is about ¾ inches deep.
- Place bread into oven and bake 35-40 minutes, or until bread is done. Bread will turn slightly brown on the surface but will remain quite pale and still look undone since this is not a traditional bread. To check for doneness, tap the bottom of the loaf and it should sound hollow. Slice bread and serve warm with butter or use bread for sandwiches.
Video
Notes
- Adapted from Fuss Free Flavors
- Instead of water and oil, you can also make this bread with milk. If using milk, you do not need to add the oil or butter but you will need to add slightly more than 310 ml of liquid.
- Make sure the dough is not more than 1 1/2 inches thick, otherwise it will not bake all the way through.
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.
accidentally added twice too much water and oil, still turned out good 🙂 thanks kirbie
We’re glad it still worked for you!
Excellent recipe ! Works also fine without oil nor butter. I use 10 ml less water and add (white) vinegar instead. For a more golden crust, you can turn the oven’s fan on for one or two minutes, it makes the job.
We’re happy you loved it! Thanks for your tips, too.
Can i use self rising flour instead and will it be the same measurements?
We recommend trying our 2 Ingredient Bread that uses self-rising flour.
Hi! Was wondering if I can make this bread with gluten free 1:1 flour!
I love this recipe because I’m intolerant to yeast but currently doing a CBO cleanse and I have to have gluten free flour!
I hope I can because I am missing bread and this awesome recipe!
Thank you!
Sorry I haven’t tried
Is there anyway to make these into rolls using a muffin pan? If not can I use a glass pan if I don’t have a metal one? Let me know thanks ?
You can use a glass pan to bake the bread, it may change the baking time so keep an eye on it. We haven’t tried this recipe in a muffin pan so can’t say for sure how that would work.
Amazing. Can whole wheat be used?
I have not tried with whole wheat
can you make this in an air fryer? if so how?
I have not tried it in the air fryer
Thank you for the recipe, the bread came out really delicious.
I’m so happy it came out well!
It’s perfect. Thanks a lot ??
I’m so glad you enjoyed!
My husband made your recipe yesterday iam so excited to find fab tasting bread with No yeast thats just amazing & its quick to make love it thankyou thankyou . Will be baking this all the time ! ?
I’m glad you enjoyed this!
I tired your no yeast bread, and we loved it. I did drizzle with olive oil like one person suggested in their comments. Yum!!!
I’m glad you enjoyed!
That was delicious! I did half the recipe. Just like you said it was pale. Edges were crisp. Ended up using a square pan. Only pan available at the time. Dipped slices in melted unsalted butter. Added italian seasoning, garlic powder, black pepper & onion salt to it. Very fast, convenient and inexpensive to make. Light & yummy. Thanks!
I’m glad you enjoyed!
Just made this for a simple supper of salad, tilapia and this bread. It is AWESOME!
I substituted 1 cup of almond flour and 1 cup flaxseed mealbwith the 4 cups all purpose flour and fliured with flaxseed meal and a rub of bacon grease.
It was PERFECT!
thanks for sharing!
I tried this recipe for my daughter who is super fussy and allergic to yeast, this was a life saver. She has missed bread (especially toast) so much. So thanks from a delighted 9 year old and her slightly older mum ?
I’m so happy you both liked it!
Hi Kirby – just made my 5th one of these since lockdown – it is a lifesaver this recipe and so easy! Nice as part of a british ‘Ploughmans Lunch’ with Somerset Cheddar and tomato chutney especially when still warm. I will be trying some of your other recipes too. Thank you!
I’m so glad you liked it!
Can u make in a bread maker?
Sorry, but we haven’t tested this recipe in a bread maker.
So easy to make, but mine came out a little heavy? Where did I go wrong?
the bread should be a little bit heavier than a bread made with yeast.
I just got into baking and such and with all the stores in my area out of yeast, this was amazing! I had tried a few recipes before hand and they were decently flavored but really solid and didn’t have good crusts. Made this one and it was a bit raw but thats just a timing issue. I took it out at thirty-five minutes and the very center was still a tad undercooked, but I know for the definite next time to leave it for forty! This was the only recipe that smelled really good while baking, and even drew family out of their rooms asking what it was! Was very filling and tasted amazing! Plan to use this recipe for “buns” and even some bread spiced with herbs! Would definitely recommend to anybody who wants some delicious bread. Only issue was I needed a bit more water than called for in the recipe for all the flour to mix and stay together as it was quite flakey. Thank you alot for sharing this recipe! Hope you and your loved ones are doing well, and you have a great day!
I’m glad it worked out for you. Some ovens will take a bit longer. I’m glad you figured out how much time you need for next time though
This sounds a great bread recipe. I want to try it with milk to get a softer bread as my mum is too elderly to cope with crusty bread. We only use semi-skimmed milk. Will that work ok? Would baking it in a loaf tin reduce the crustiness?
Thanks.
Hi, this is designed to be a crusty bread so even using milk won’t prevent that.
This was a quick easy and tasty recipe for quarantine. I used water and butter. The bread didn’t rise much at all, but it was still tasty, just a little dense, which I was expecting. I topped it with a homemade everything bagel seasoning. I recommend adding garlic powder in the beginning to the dry ingredients, and topping the bread with corse sea salt or another seasoning. Overall, a it was a nice rustic recipe for a time when many ingredients are sparse.
thank you for sharing your experience!
Hi
Really grateful for the recipe – son has decided to go sugar & yeast free during ‘lockdown’!
We’re loving this bread – great for us all!
Couldnt be simpler to make – fab.
I did the self raising version this time.
Thank you!
Will also be experimenting with it.
I’m so glad you liked the bread!
Mine doesn’t seem to rise! Tried it twice with different flour. Any ideas. I am a total novice.
Is your baking powder still fresh?
When I mixed the dough together it was very dry. Is it ok to add water little by little until it comes together?
Yes you can try that
easy to make and good
I’m glad you found it easy!
Hello, this looks like a fabulous recipe for these times when you’re pressed for time to feed your family.
I was wondering if you could bake this bread on regular loaf pans.
Thank you so much for sharing this fabulous recipe.
Stay healthy and safe.
Hugs.
Maria Rodriguez.
I think that should work
What size loaf pan do you think?
probably a 9 x 5 inch?
THANKYOU, Kirbie, for your modifications and sharing your goodness!
hope you enjoyed!
Very good! first attempt at making bread too
I’m so glad it worked out well for you!
Thankyou so much for this Recipe, it is delicious, I put a sprinkle of Garlic powder black pepper and paprika into the mixture and it was lovely buttered
I’m glad you enjoyed the recipe!
Can you use a stand mixer with dough hook
You don’t need to. The bread comes together very quickly and does not need to be kneaded as much as traditional bread
This bread was so wonderful! I used a baking sheet (shoutout to the commenters who did that), and it turned out fine. Thanks for your instructions and putting this recipe out there.
I’m glad it worked out well for you!
Hi, can you make it in a bread maker?
I have not tested it in a bread maker
Can you use gluten free flour.
I have not tested it with gluten free flour
Can I use 1 to 1 Baking flour?
I have not tested it with that particular flour
Please specify the ml to cups.
Thank you!
please use a liquid measuring cup to measure the liquids. Liquid measuring cups provide ml and cup readings so you don’t need to convert.
Almost 10 1/2 ounces (so alllllmost one cup plus one-third cup).
Thank you so much for this recipe!!!! Everyone gave it a 5 star! Bread is short in the stores now and my husband loves his bread and he gave this a 5 star rating.
Thanks again for this recipe.
I’m so glad your family liked it!
Hi, this is great to find a recipe using my limited ingredients! Can you confirm it doesn’t need to spend any time proving, because of the lack of yeast? Thank you!
no proofing needed.
My bread looks very very pale. Where did u go wrong? Should I leave it in the oven for longer?
the bread will definitely be paler than your traditional bread. You can leave it in the oven longer until it browns more. To check if the bread is done, flip it over and tap the bottom side and it should sound almost hollow.
Hi,
wanting to make this tomorrow can you use a normal pizza tray with small holes in it?
You probably don’t want to use anything with holes at the bottom because the dough will go into the holes while it bakes. Try using a regular baking pan if you don’t have a pizza stone.
Awesome!!! Do you know if I can use the breadmaker and if yes…what setting..Thanks so much!!
Sorry I have not tested this in a breadmaker.
No problem..I shall be the tester then 😉 I will let you know how it came out~
I just got done making this in a loaf pan (I don’t own a pizza stone). It came out really well! It’s basically a big biscuit, but I’m fine with that!
I’m glad it worked out for you!
Could you use semolina flour?
I have not tried with semonlina flour
Can you use gluten free flour?
I have not tried with gf flour
Thank you for this quick and easy recipe! Just tried it and my bread is lovely and soft, great with cheese! ?
I love the idea of adding cheese!
Thank you so much for this! I made it for the first time a few days ago and it came out so great! I’m allergic to yeast and dairy, so it was the perfect recipe for me (:
I’m so glad you liked it!
Can I cook in the air fryer if so how long?
I do not recommend trying in the air fryer
What does ml convert to in U.S.measurement?
if you’re using US liquid measuring cups, they usually provide ml
I Love this so much! Of course none of us can find yeast right now so this was fantastic timing. The salt was perfection to me…just right. Thank you so much.
So glad you liked it!
Mine didn’t really rise at all! Maybe my baking powder is old, what do you think?
I’m guessing it’s the baking powder. Hopefully you can try again with new baking powder
Is it small cups
US measuring cups
I liked this recipe, and bread rose very well. For some reason it came a little salty in taste…can I remove the salt completely next time? Or is it the baking soda that gave it this taste? Here in Malta we are also staying indoors and I’m trying to learn how to make bread with minimum ingredients.
You can try removing the salt completely next time.
If you used baking soda and not baking powder (unless you just mistyped), it would taste kinda weirdly salty. Be sure to use baking powder, not soda.
Love it! Turned out great!!!
So glad you enjoyed it!
This is basically a giant biscuit without the butter. You could literally use baking mix like Bisquick if you’ve got it. Great idea for rationing ingredients right now. Thanks for sharing this! ??
Can you use whole wheat flour in place of all purpose flour? Any changes needed for that?
I have not tested with wheat flour, but I think you would need to make other adjustments
I did make this bread with 1/3 whole wheat and 2/3 white flour. I had to add a bit more water (tablespoon at a time) to the dough and it turned out very good!
thanks for sharing your experience! good to know it works with part wheat flour!
I’m a Family of five and find this recipe absolutely a lifesaver thank you very much
I’m so glad this recipe worked out well for your family!
I am a mother of two. This recipe has worked miracles for me.thanks kirbie. Am from Kenya
I’m so happy to hear that!
This is just like a big baking powder biscuit. Cool.
My store only had self rising flour. Do you know how to make this bread with that? My store was also out of yeast, eggs, and bread. ???
Yes it should work with self rising flour but I have not tested it. If you try, omit the baking powder and salt in the recipe since it’s already in the flour
I have used it with self rising flour and it did work.
thanks for letting me know!
Have you tried self-raising flour? I was thinking about trying this recipe but that is the only flour I have.
I have not tried with self raising flour but I think it can work. Just make sure you omit the baking powder in the recipe.
What to use to substitute pizza stone?
You can try a regular baking pan but the bottom won’t crisp up
i users a regular baking tray with flour on it and it worked out fine
good to know! thanks for sharing!
i just used a baking pan and it cooked well and tasted much better than i expected.
I used a clay caserole dish as it was the only round dish that I own which is higher than 2 inches? came out lovely and crispy. Also, if you’re like me and love a good crunch drizzle a tiiiny bit of olive oil on the top of the dough before you put it in the oven.
Do you use US cups or English cups? Theres a difference in quantity
US cups. I am based in the US
cups are the same size 8 oz or 240ml. UK pints are bigger.
Thank you! You can’t find a loaf of bread anywhere. I am going to try making this one today. Stay safe.
Yes the bread shelves have definitely been cleaned out at a lot of stores, so I’ve been trying to bake my own bread. Hope you enjoy!
How long would this last?
a few days. Make sure to put it in an airtight container to prevent it from drying and hardening.
This is very similar to soda bread! And how fitting for you to share it on St. Patrick’s Day! 🙂
Yes! I was thinking the same thing. It is very similar except no need for buttermilk.