Easy Sandwich Bread (Without Yeast)

This recipe delivers a fantastic bread loaf without the need for yeast or any other unusual ingredients. It bakes up with a proper crumb that is sliceable, unlike many other 'no-yeast' breads that end up with a cake-like or muffin-like texture. Loosely inspired by Damper, a traditional Australian bread cooked over a campfire, this modern version is perfect for everything from sandwiches to toast. You'll be amazed at how close this comes to a classic loaf of bread!

Instructions

1. 1

   Preheat your oven to 220°C/430°F (200°C fan).

2. 2

   Grease a 22 x 13 cm / 9 x 5" loaf pan, then line it with parchment or baking paper, leaving an overhang on the sides to easily lift the bread out later.

3. 3

   In a large bowl, whisk together the flour, baking powder, salt, and sugar until they are well combined.

4. 4

   Create a well in the center of the dry ingredients. Pour in the oil and the warmed milk. Mix until all the flour is fully incorporated. The batter will be thick but easily stirrable.

5. 5

   Scrape the batter into the prepared loaf pan. Use a rubber spatula to get all the batter out of the bowl and to smooth the surface in the pan.

6. 6

   Place the pan in the preheated oven and bake for 30 minutes. After 30 minutes, remove the pan from the oven and cover it with a piece of foil.

7. 7

   Lower the oven temperature to 200°C/390°F (180°C fan) and return the loaf to the oven. Bake for another 20 minutes.

8. 8

   Remove the pan from the oven and let the bread cool in the pan for 5 minutes. Then, use the parchment paper overhang to lift the loaf out and transfer it to a wire rack to cool completely. It must cool for at least 45 minutes before slicing.

9. 9

   This bread is more delicate than yeast breads, so slicing it when it's still warm is not recommended. It slices perfectly on day two and beyond. You can use it just like you would any "real" sandwich bread for sandwiches, toast, grilled cheese, French toast, or bread and butter pudding!

Recipe Notes

• Flour: You can substitute up to half of the plain or all-purpose flour with whole wheat flour. This recipe also works with cake and bread flour, but using bread flour will not improve the result in this case, unlike with traditional yeast breads. This recipe is not suitable for gluten-free flour. If you use self-rising flour, simply skip the baking powder entirely.

• Baking Powder: The amount of baking powder may seem like a lot, but this is a large loaf! The ratio of 2 tsp of baking powder per 1 cup of flour is standard for this type of bread to ensure a proper rise.

• Baking Soda Substitution: If you want to use baking soda (also known as bi-carb), substitute it for the baking powder by using 2 tsp of baking soda and adding 1 tsp of white vinegar to the milk before you mix the wet ingredients into the dry. The vinegar will activate the baking soda to help the bread rise.

• Salt: Table salt has finer grains than cooking or kosher salt, so if you are using table salt, reduce the amount to 1 tsp to prevent the bread from being too salty.

• Milk: Any type of milk will work perfectly—low-fat, full-fat, or non-dairy options like soy or almond milk. You can also use water, but the final crumb will be slightly less tender.

• Baking Pan: The batter for this bread is too thick to knead, so a loaf pan is necessary. You can also bake it in an 8-inch round or square pan; it will be a bit shorter and may require a slightly shorter cooking time. You can even make muffins from this recipe by baking them for 22 to 25 minutes at 180°C/350°F, or until a skewer comes out clean.