No two ways about it, I am a horrible baker. I have only conquered chocolate chip cookies, but botched banana bread and even braved a store so I would not have to bake a cake. Yet, during this pandemic everybody I know is baking. So I feel a bit pressured. I am a good (some say great) cook because I can tinker with any recipe and make it even better. I have mastered that art. The problem is if you try to improve upon any baking recipe you will screw it up. Hence my botched banana bread. But who doesn’t want to make homemade bread right now? Especially with an easy no-yeast bread recipe.

Homemade Bread

A friend recently gave me a sourdough starter and I was going to give that a try…until she started explaining all the steps to make a perfect loaf of sourdough bread. My eyes glazed over and she lost my attention by the 12th step. I was thinking, “I could buy a delicious homemade loaf of sourdough for $3 at the store a mile away with a lot less aggravation.” Needless to say that starter found it’s way to my garbage.

An Easy Bread Recipe

There had to be a better way to make homemade bread. But I don’t have, nor can I find yeast. Also, I am impatient. I want to mix some ingredients together and stick it in the oven. Is that even possible with bread?

The answer is yes! I finally have a foolproof bread recipe even a dummy can make (trust me, I have made it with success) and you don’t need yeast. It’s also easy-peasy and you probably have all the ingredients on hand already.

Easy No-Yeast Bread

Ingredients

• 1 cup milk (I use almond)
• 1 cup plain yogurt
• 1/4 cup honey
• 1 cup old fashioned or quick cooking oats (either work)
• 1/4 cup vegetable oil (or any oil with no flavor)
• 1 large egg
• 1-1/3 cups whole wheat flour
• 1 cup all-purpose flour
• 2-1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• Butter for lining the pan

Instructions

1. In a medium bowl mix together the milk, yogurt, oats, honey, oil and egg. Once they are well blended let this mixture set for an hour to let the oats soak up the liquid.
2. Grease a 9×5 really well with butter.
3. Preheat the oven to 375 degrees F.
4. In a another large bowl mix together the dry ingredients; whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
5. Pour the wet mixture into the dry mixture and gently stir together. It’s important to not over mix or the bread will be heavier.
6. If you feel the mix is too dry or it’s like a solid hard ball, add a little more milk (maybe 1/4 of a cup) or some more yogurt.
7. Pour the batter into the greased baking pan and spread it out evenly to the edges. Sprinkle a few oats on top so it looks pretty.
8. Bake the bread for about 50 minutes or until golden brown.
9. Remove from the pan and let completely cool on a baking rack before slicing.

Notes:

This bread can be stored at room temperature for 3 days. It can be refrigerated for up to a week. It can also be frozen.

This is a dense bread and is better for toast, not for sandwiches.

 

Yield: 16 slices

Easy No-Yeast Bread

Print

I finally have a foolproof bread recipe and you don't need yeast. It's also easy-peasy and you probably have all the ingredients on hand already.

Prep Time 15 minutes

Cook Time 50 minutes

Additional Time 1 hour

Total Time 2 hours 5 minutes

Ingredients

• 1 cup milk (I use almond)
• 1 cup plain yogurt
• 1/4 cup honey
• 1 cup old fashioned or quick cooking oats (either work)
• 1/4 cup vegetable oil (or any oil with no flavor)
• 1 large egg
• 1-1/3 cups whole wheat flour
• 1 cup all-purpose flour
• 2-1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• Butter for lining the pan

Instructions

1. In a medium bowl mix together the milk, yogurt, oats, honey, oil and egg. Once they are well blended let this mixture set for an hour to let the oats soak up the liquid.
2.Grease a 9x5 really well with butter.
3.Preheat the oven to 375 degrees F.
4.In a another large bowl mix together the dry ingredients; whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
5.Pour the wet mixture into the dry mixture and gently stir together. It's important to not over mix or the bread will be heavier.
6.If you feel the mix is too dry or it's like a solid hard ball, add a little more milk (maybe 1/4 of a cup) or some more yogurt.
7.Pour the batter into the greased baking pan and spread it out evenly to the edges. Sprinkle a few oats on top so it looks pretty.
8.Bake the bread for about 50 minutes or until golden brown.
9.Remove from the pan and let completely cool on a baking rack before slicing.

Notes

This bread can be stored at room temperature for 3 days. It can be refrigerated for up to a week. It can also be frozen.
This is a dense bread and is better for toast, not for sandwiches.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 222Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 303mgCarbohydrates: 32gFiber: 3gSugar: 7gProtein: 6g

Try more of my delicious and easy recipes like How To Make Quick And Easy Potato Salad and How To Make Easy Roast Chicken – It’s Foolproof!

Photos: Fountainof30

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