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.
- all-purpose flour
- baking powder
- vegetable oil (or melted butter)
- 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
- Honey Beer Bread
- 2 Ingredient Pizza Dough
- No Yeast Soft Pretzels
- No Yeast Bread Recipes Round-Up
No Yeast Bread
- 4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp table salt
- 310 ml water
- 1 tbsp vegetable oil or melted butter
- 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.
- 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.