I finally nailed a Homemade Bread Without Yeast using pantry staples and one clever step that anyone can pull off.
I can’t stop making this french bread because it looks like it should take hours but it doesn’t. Using simple things like all purpose flour and milk I get a loaf that’s crusty outside and soft inside, without any yeast.
People call it Homemade Bread Without Yeast and it’s even been tagged Easy Crusty French Bread on socials, but somehow it’s still surprising every time. It’s the kind of loaf you grab for sandwiches or to dunk in soup, I promise you’ll want to mix one up today even if you think homemade bread is hard.
Ingredients
- All purpose flour: main carb source, gives structure, little fiber, some protein, not whole grain.
- Baking powder: lifts the loaf quickly, adds lightness, contains sodium and no yeast flavor.
- Salt: boosts flavor, balances sweetness, a little helps structure but too much is unhealthy.
- Sugar: optional, gives mild sweetness, promotes browning and feeds no yeast here though.
- Milk or buttermilk: adds protein, calcium and tenderness, buttermilk gives a pleasant tang.
- olive oil or butter: fat for richness, softer crumb and better keeping, adds flavor.
- egg wash and coarse salt: egg makes glossy crust, salt gives crunch and bursts flavor.
Ingredient Quantities
- 3 cups (360 g) all purpose flour, plus extra for dusting
- 1 tablespoon (15 g) baking powder
- 1 1/2 teaspoons (8 g) fine salt
- 1 tablespoon (12 g) granulated sugar (optional i usually add it)
- 1 1/4 cups (300 ml) milk, room temperature or buttermilk if you like it tangy
- 2 tablespoons (30 ml) olive oil or melted butter
- 1 large egg, beaten for egg wash optional
- Coarse sea salt for sprinkling, optional
How to Make this
1. Preheat oven to 400°F (200°C). Place a baking sheet or stone in the oven while it heats, or line a sheet with parchment; for a crisper crust set an oven-safe dish on the bottom rack and fill with hot water right when you put the bread in.
2. Whisk together 3 cups (360 g) all purpose flour, 1 tablespoon (15 g) baking powder, 1 1/2 teaspoons (8 g) fine salt and 1 tablespoon (12 g) granulated sugar if using, in a large bowl.
3. In a separate bowl mix 1 1/4 cups (300 ml) milk or buttermilk with 2 tablespoons (30 ml) olive oil or melted butter until combined.
4. Make a well in the dry mix, pour in the wet and stir with a wooden spoon until a shaggy dough forms, dont overmix or youll get tough bread.
5. Turn the dough onto a lightly floured surface and gently knead about 6 to 8 times until it comes together into a smooth, slightly tacky ball; add tiny pinches of flour only if it’s ridiculously sticky.
6. Shape into a baguette or loaf about 10–12 inches long, place seam side down on prepared sheet, dust lightly with flour. Cover loosely with a clean towel and let rest 8–10 minutes to relax the dough.
7. If using, beat 1 large egg and brush lightly over the loaf for a shiny crust, make 3 or 4 diagonal slashes across the top with a sharp knife, sprinkle coarse sea salt if you like.
8. Bake on the middle rack 25–30 minutes until deep golden and the bottom sounds hollow when tapped; rotate the pan halfway for even browning. An internal temp around 190°F (88°C) is a good check.
9. Cool on a wire rack at least 15 minutes before slicing so the crumb sets, or brush with a little melted butter for a softer crust. Store wrapped at room temp a day or two, or freeze slices for longer.
Equipment Needed
1. oven (preheat to 400°F / 200°C)
2. baking sheet or baking stone with parchment paper
3. large mixing bowl
4. measuring cups, measuring spoons and a kitchen scale
5. whisk
6. wooden spoon
7. small bowl for the wet mix or egg wash
8. bench scraper or spatula for shaping and transfering, dont overwork the dough
9. sharp knife or lame for slashing, plus a pastry brush, wire cooling rack and oven mitts
FAQ
French Bread – Easy Homemade No Yeast Quick French Bread – BEST Bread Recipes – Yeastless Substitutions and Variations
- All purpose flour: try whole wheat pastry flour for a nuttier, slightly denser loaf (use 1:1 but expect a heavier crumb); or use bread flour 1:1 for a chewier crust; if you need gluten free, use a store bought 1:1 GF baking blend that contains xanthan gum.
- Baking powder: if you don’t have it mix 3/4 teaspoon baking soda + 1 1/2 teaspoons cream of tartar to replace 1 tablespoon baking powder (use fresh cream of tartar).
- Milk: swap with any unsweetened plant milk (soy, oat, almond) 1:1; for a tangier loaf use buttermilk or make “buttermilk” by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and let sit 5 minutes; plain yogurt thinned with a little water also works.
- Olive oil or melted butter: you can use neutral vegetable oil 1:1, melted coconut oil (same amount, will add a mild coconut note), or for lower fat try unsweetened applesauce but the crumb will be a bit moister and denser.
Pro Tips
1) Measure flour right. Spoon it into the cup or better yet use a kitchen scale, dont cram the cup or youll end up with a rock. If the dough looks way too sticky, add flour by tiny pinches not big scoops, humidity changes stuff.
2) Stop mixing as soon as it comes together, overworking gives you chewy, dense bread. Gentle kneads or a few folds are enough to build structure, dont try to make it perfect.
3) For a crunchy crust create steam in the oven and preheat the baking surface well. Toss a pan of hot water on the bottom rack when you put the loaf in or bake on a heated stone to get better oven spring and color.
4) Egg wash isnt the only way to get shine, brush with milk for a softer sheen or melted butter after baking for a softer crust. Sprinkle coarse salt right before baking for a salty hit, but not too much or it overwhelms.
5) Let it cool properly before slicing or the crumb will be gummy, at least 15 minutes. To keep it fresh freeze slices and toast straight from frozen, or revive a day-old loaf in a hot oven for 5-7 minutes.
French Bread – Easy Homemade No Yeast Quick French Bread – BEST Bread Recipes – Yeastless
I finally nailed a Homemade Bread Without Yeast using pantry staples and one clever step that anyone can pull off.
12
servings
155
kcal
Equipment: 1. oven (preheat to 400°F / 200°C)
2. baking sheet or baking stone with parchment paper
3. large mixing bowl
4. measuring cups, measuring spoons and a kitchen scale
5. whisk
6. wooden spoon
7. small bowl for the wet mix or egg wash
8. bench scraper or spatula for shaping and transfering, dont overwork the dough
9. sharp knife or lame for slashing, plus a pastry brush, wire cooling rack and oven mitts
Ingredients
3 cups (360 g) all purpose flour, plus extra for dusting
1 tablespoon (15 g) baking powder
1 1/2 teaspoons (8 g) fine salt
1 tablespoon (12 g) granulated sugar (optional i usually add it)
1 1/4 cups (300 ml) milk, room temperature or buttermilk if you like it tangy
2 tablespoons (30 ml) olive oil or melted butter
1 large egg, beaten for egg wash optional
Coarse sea salt for sprinkling, optional
Directions
- Preheat oven to 400°F (200°C). Place a baking sheet or stone in the oven while it heats, or line a sheet with parchment; for a crisper crust set an oven-safe dish on the bottom rack and fill with hot water right when you put the bread in.
- Whisk together 3 cups (360 g) all purpose flour, 1 tablespoon (15 g) baking powder, 1 1/2 teaspoons (8 g) fine salt and 1 tablespoon (12 g) granulated sugar if using, in a large bowl.
- In a separate bowl mix 1 1/4 cups (300 ml) milk or buttermilk with 2 tablespoons (30 ml) olive oil or melted butter until combined.
- Make a well in the dry mix, pour in the wet and stir with a wooden spoon until a shaggy dough forms, dont overmix or youll get tough bread.
- Turn the dough onto a lightly floured surface and gently knead about 6 to 8 times until it comes together into a smooth, slightly tacky ball; add tiny pinches of flour only if it’s ridiculously sticky.
- Shape into a baguette or loaf about 10–12 inches long, place seam side down on prepared sheet, dust lightly with flour. Cover loosely with a clean towel and let rest 8–10 minutes to relax the dough.
- If using, beat 1 large egg and brush lightly over the loaf for a shiny crust, make 3 or 4 diagonal slashes across the top with a sharp knife, sprinkle coarse sea salt if you like.
- Bake on the middle rack 25–30 minutes until deep golden and the bottom sounds hollow when tapped; rotate the pan halfway for even browning. An internal temp around 190°F (88°C) is a good check.
- Cool on a wire rack at least 15 minutes before slicing so the crumb sets, or brush with a little melted butter for a softer crust. Store wrapped at room temp a day or two, or freeze slices for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 65g
- Total number of serves: 12
- Calories: 155kcal
- Fat: 3.8g
- Saturated Fat: 0.41g
- Trans Fat: 0.02g
- Polyunsaturated: 0.35g
- Monounsaturated: 1.71g
- Cholesterol: 15.5mg
- Sodium: 433mg
- Potassium: 75mg
- Carbohydrates: 25g
- Fiber: 0.81g
- Sugar: 2.2g
- Protein: 4.35g
- Vitamin A: 81IU
- Vitamin C: 0mg
- Calcium: 37mg
- Iron: 1.18mg
