No Yeast Bread Recipe

Like many people in 2020, I became adept at making a no yeast bread recipe. That’s because, as you likely remember, nobody could get their hands on yeast, let alone toilet paper or other household necessities, during that time when we were all. home. So, quick breads became my go-to when I made a pasta dish for dinner and realized I wanted to serve bread with it.

While quick breads are quick — in that you don’t have to let them spend hours proofing or rising — quick doesn’t always mean they’re easy. You can screw up a no yeast bread pretty easily.

So, along with my recipe for a basic quick bread, I bring you this primer on what you need to know about making quick breads. Then, once you master them, you can serve them with your pasta dinners, along with adding them to picnic baskets or enjoying them when you have friends over for coffee.

What is a quick bread?

The difference between quick bread and regular bread is that quick breads don’t use yeast for leavening. Instead, you use other leavening agents. This might include:

• baking soda
• baking powder
• tartaric acid, otherwise known as cream of tartar

Paired with an acid such as buttermilk, sour milk or even lemon juice, those alternate leavening agents help your loaf rise without using yeast. This quick leavening often occurs right in the oven, so they’re quick to make when you’re short on time.

Even though I’m talking about leavening agents — and we discuss unleavened breads in my recipe for homemade matzo — the no yeast bread recipe is not kosher for Passover. That’s because you’re not supposed to use regular flour when baking for Passover.

Also, even though quick breads rise, they don’t rise like a regular bread I might make in my Ankarsrum mixer and then let proof overnight. Even so, I’ve discovered that I really ought to consider replacing my baking powder. My breads simply aren’t rising like they used to. I found out that if they’re old or have been sitting open for a while, they won’t work as well.

Gee, I stocked up on these supplies in 2020. Yeah, they’re probably due to be replaced. And it’s true: my baking powder has a best by date of April 2022 and I last used it in 2024. I’ve tossed it in the trash.

Sweet no yeast breads

Even though I tend to make a savory no yeast bread recipe, many people make sweet quick breads. Banana bread or chocolate zucchini bread are classic examples most people are familiar with. 

“I love quick breads because so many of them taste like desserts but aren’t really desserts,” says our friend Michelle Price who writes the Honest and Truly blog. “They’re great for anything from breakfast to snacks and more, and they’re quick to make and throw together then bake off in a single pan rather than taking the time to measure everything out. Plus, they’re so easy to make!”

Sarita Harbour who writes Recipes From Leftovers feels similarly: “I love quick breads because they’re fast, filling and a great way to use up my leftover fruit and veggies in a sneaky way that my hubby and kids don’t complain about,” she said. “We all love banana bread, apple bread and pumpkin bread in any season.”

Tips to make the best quick breads

Follow these tips to ensure you’re making the best loaf of no yeast bread possible

1. Measure carefully: Don’t measure, weigh your ingredients. It’s more accurate.
2. Fresh leavening agents: Try to use the freshest leavening agents. I recommend buying the small size of leavening agents so they don’t get stale.
3. Don’t beat the batter: Quick bread batters don’t need to be vigorously beaten. Lumps in quick bread batter are ok. Stir just enough to combine ingredients.
4. Preheat the oven: The loaf going straight from the mixing bowl to the loaf pan to the hot oven is the best way to bake a quick bread. The instant heat ensures a proper rise and an even bake. 
5. Use the correct pan size: If you switch the pan size, your loaf may take longer to cook or remain underbaked in the middle while the outside is well done.
6. Leave the oven shut: If you check the bread too soon, your loaf will collapse.
7. Check for doneness: Insert a toothpick or bamboo skewer into the loaf. The loaf is done when it comes out clean or with just moist crumbs on it.
8. Remove from pan to cool: I like to bake using parchment paper so I’ll literally take the loaf on the paper out of the pan and place on a cooling rack.
9. Slicing: To cut even slices, allow the loaf to cool in the pan for 10 to 15 minutes. You can slice it while it’s warm, but it slices better when thoroughly cooled.

Many people tell me they think quick breads taste better the next day. All I know is that I can make one fast and get it on the table in time for dinner.

How to serve quick breads

Enjoy quick breads sliced and eaten just that way, like a slice of bread. Butter or homemade water bath canned jelly makes an excellent addition to a slice as well.

You can even toast a slice in the toaster or toaster oven. Toasting lends a subtly different flavor to your loaf. Or try making French toast with slices using your favorite French toast recipe.

Remember, practice makes perfect. Work your way through the tips next time you make a loaf. Discover that you can enjoy the process of baking and savor the delicious results of your homemade quick bread.

So many people we know are such big fans of quick breads. I’ll let Ksenia Prints from At the Immigrant’s Table get the last word on no yeast bread recipes. “I love quick breads because the ease of cutting myself a thin slice of bread versus grabbing a big slice of cake just feels more wholesome! Plus you can really control that butter to bread ratio, not to mention toast it to your liking. This is crucial stuff, people.”

Portions of this article originally appeared on Food Drink Life