Description
This easy sandwich bread recipe requires no yeast and uses baking powder for leavening, creating a soft and tender loaf perfect for sandwiches, toast, and a variety of dishes. It is quick to prepare and bake, making it an excellent alternative to traditional yeast breads.
Ingredients
Dry Ingredients
- 4 cups plain/all-purpose flour
- 8 tsp baking powder
- 3 tsp white sugar
- 1 1/2 tsp cooking/kosher salt (reduce to 1 tsp if using table salt)
Wet Ingredients
- 2 1/4 cups warmed milk (any kind)
- 1/4 cup oil (vegetable, canola, sunflower, rapeseed, grapeseed, or light olive oil)
Instructions
- Preheat Oven: Preheat your oven to 220°C (430°F) or 200°C (390°F) fan-assisted.
- Prepare Pan: Grease a 22 x 13 cm (9 x 5 inch) loaf pan, then line it with parchment or baking paper allowing some overhang to easily lift the loaf out later.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly mixed.
- Add Wet Ingredients: Make a well in the center of the dry mix and pour in the warmed milk and oil. Stir until the flour is fully incorporated, resulting in a thick but stirrable batter.
- Fill the Pan: Scrape the batter into the prepared loaf pan, smoothing the surface with a rubber spatula and ensuring the bowl is clean.
- Bake First Stage: Place the pan in the oven and bake for 30 minutes at 220°C (430°F).
- Adjust Temperature and Continue Baking: Remove the loaf from the oven, cover it loosely with foil, reduce the oven temperature to 200°C (390°F) or 180°C (fan), and bake for an additional 20 minutes.
- Cool in Pan: Remove the loaf and let it cool in the pan for about 5 minutes.
- Transfer to Rack: Lift the bread out using the parchment overhang and transfer to a cooling rack to cool completely, which will take at least 45 minutes.
- Serving Suggestions: Once cooled, slice carefully and use for sandwiches, toast, grilled cheese, French toast, or bread and butter pudding. Note that the bread is more delicate than yeast breads but slices better than typical no-yeast breads, especially after a day.
Notes
- Use plain/all-purpose flour for best results.
- Baking powder is the leavening agent replacing yeast.
- Adjust salt quantity depending on the type of salt used.
- Any milk can be used; warming it helps with mixing.
- The bread is more delicate than yeast bread but improves in texture by day two.
- Allow the bread to cool completely before slicing to avoid crumbling.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American