Description
This No-Yeast Sandwich Bread is a game-changer—quick, simple, and absolutely satisfying. Made with pantry staples, this loaf is soft, slightly dense, and perfect for sandwiches, toast, or even French toast. Whether you’re out of yeast or just short on time, this recipe delivers homemade bread in under an hour, without any fuss.
Ingredients
- 4 cups all-purpose flour
- 8 teaspoons baking powder
- 3 teaspoons sugar
- 1 ½ teaspoons salt
- 2 ¼ cups warmed milk
- ¼ cup neutral oil (e.g., vegetable or canola oil
Instructions
- Preheat and Prepare:
- Preheat your oven to 220°C/430°F (200°C fan-forced).
- Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang for easy removal.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
- Combine Wet Ingredients:
- Make a well in the center of the dry mixture. Add the warmed milk and oil. Stir until fully incorporated. The batter will be thick but manageable.
- Transfer to Pan:
- Scrape the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake:
- Bake for 30 minutes at 220°C/430°F.
- Cover the loaf with foil, reduce the temperature to 200°C/390°F (180°C fan-forced), and bake for an additional 20 minutes.
- Cool:
- Remove the loaf from the oven and let it cool in the pan for 5 minutes. Transfer to a wire rack and cool completely for at least 45 minutes before slicing.
Notes
- Check Baking Powder: Ensure your baking powder is fresh for maximum leavening.
- Don’t Overmix: Stir until just combined to prevent a dense loaf.
- Cooling is Key: Allow the bread to cool completely to achieve clean slices and the best texture.
- Customize: Add herbs, spices, or grated cheese for a flavor twist.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American