No Yeast Quick Bread Recipe • All That’s Jas

I created a quick Homemade No Yeast Bread that uses simple pantry milk to yield a tender milk loaf in minutes with no kneading, rising, or special equipment required.

I never thought I’d get warm milk bread in minutes without yeast or baking soda, but this No Yeast Quick Bread from All That’s Jas proved me wrong. The crumb was soft, slightly sweet, and stupidly forgiving, and the smell of milk had my whole kitchen asking questions.

With simple self-rising flour and whole milk it feels like a Quick No Rise Bread trick you only use in emergencies or when you’re feeling lazy, but somehow it nails satisfaction. I’m not gonna pretend it’s artisan, yet it’s real bread, fast, and kind of ridiculous in the best way.

Who wouldn’t want a slice now

Why I Like this Recipe

– I love how soft and kind of cake like it is, makes me want to eat it warm right away
– I like that it’s forgiving so even when I mess up a bit it still turns out fine
– The smell while it’s baking fills the kitchen and just makes everything cozy
– It doesn’t make a huge mess and I actually end up making it on busy days

Ingredients

• Self-rising flour: adds structure and lift, mostly carbs, some protein, low fiber, quick bread fave
• Whole milk: adds moisture and richness, fats for tenderness, calcium and protein, makes it creamy
• Egg: binds everything, gives protein, helps rise and brown, makes crumb snug
• Sugar: adds sweetness, helps browning, boosts carbs and flavor but not overly sweet
• Butter: brings rich flavor, fat makes loaf moist, gives nice browned crust
• Vanilla extract: optional but worth it, little sweetness and cozy aroma, masks bland bits
• All-purpose flour with baking powder and salt: gives rise, baking powder leavens, salt amps flavor

Ingredient Quantities

• 2 cups self-rising flour
• 1 cup whole milk room temp
• 1 large egg, beaten
• 2 tablespoons granulated sugar
• 2 tablespoons melted butter
• Optional 1 teaspoon vanilla extract
• Optional pinch of salt (if using all purpose flour)
• If using all purpose flour instead of self-rising: 2 teaspoons baking powder and 1/2 teaspoon salt

How to Make this

1. Preheat oven to 350 F and grease a 9 by 5 inch loaf pan or line it with parchment, set aside.

2. In a large bowl combine 2 cups self rising flour and 2 tablespoons granulated sugar; if you’re using all purpose flour instead, add 2 teaspoons baking powder and 1/2 teaspoon salt to the dry ingredients.

3. In a separate bowl whisk 1 cup whole milk at room temp, 1 large beaten egg, 2 tablespoons melted butter and optional 1 teaspoon vanilla extract until mixed.

4. Pour the wet into the dry and stir with a spatula or wooden spoon until just combined; dont over mix, a few lumps are fine.

5. Scrape the batter into the prepared pan and smooth the top with a spatula, tap the pan once on the counter to settle the batter.

6. Bake for about 35 to 40 minutes, start checking at 30 minutes; it’s done when the top is golden and a toothpick inserted into the center comes out mostly clean.

7. Let the loaf cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool more; if you want a softer crust brush the top with a little extra melted butter right after it comes out.

8. Wait about 20 minutes before slicing so it firms up a bit, serve warm or at room temp.

9. Store leftover bread in an airtight container at room temp for up to 2 days or freeze slices for longer storage.

10. Quick tips: use room temp milk and egg for best rise, dont skimp on the melted butter for richer flavor, and if the top browns too fast tent loosely with foil while baking.

Equipment Needed

1. 9 by 5 inch loaf pan, greased or lined with parchment
2. Large mixing bowl
3. Medium bowl or measuring jug for the wet ingredients
4. Measuring cups and spoons
5. Whisk or fork to beat the egg and mix the milk
6. Wooden spoon or spatula to fold the batter (dont overmix)
7. Rubber spatula to scrape the bowl and smooth the top
8. Oven mitts or pot holders
9. Wire cooling rack
10. Toothpick or cake tester to check doneness, plus a kitchen timer or your phone

FAQ

No Yeast Quick Bread Recipe • All That’s Jas Substitutions and Variations

• Self-rising flour
  • All-purpose flour + baking powder + salt: for each 1 cup AP, stir in 1 1/2 tsp baking powder and 1/4 tsp salt to mimic self-rising
  • Whole wheat pastry flour: use 1:1 for a nuttier, denser loaf, might need a touch more liquid
  • Gluten-free 1-to-1 baking blend: use equal amount, make sure it contains xanthan or guar for structure
• Whole milk
  • Buttermilk: same volume, gives a tangy flavor and tender crumb
  • Plain yogurt thinned with water: whisk 3/4 cup yogurt + 1/4 cup water = 1 cup milk
  • Unsweetened oat or almond milk: 1:1 swap, will be slightly lighter in flavor
• Large egg
  • Flax egg: 1 tbsp ground flax + 3 tbsp water, let sit 5 minutes = 1 egg (good binder)
  • Applesauce: 1/4 cup unsweetened applesauce = 1 egg, adds moisture and mild sweetness
  • Mashed banana: 1/4 cup = 1 egg, will flavor the bread and make it denser
• Melted butter
  • Neutral oil (canola, vegetable): use equal amount, keeps crumb moist but less buttery taste
  • Coconut oil (melted): 1:1 swap, adds subtle coconut note
  • Unsweetened applesauce: replace half to full amount for lower fat, makes loaf more moist and denser

Pro Tips

1) Measure flour right, dont scoop the cup straight into the bag. Spoon the flour into your measuring cup and level it off with a knife so you dont pack it down, packed flour = dense loaf.

2) Use room temp milk and egg and mix gently, dont overwork the batter. Stir until just combined, a few lumps are ok, overmixing makes it tough.

3) If the top is getting too dark, loosely tent with foil partway through baking, and right when it comes out brush the top with a little melted butter for a softer crust that tastes way better.

4) Want add ins like berries or nuts? Toss them lightly in a tablespoon of flour first so they dont all sink, and dont pile the pan too high. Cool the loaf a bit before slicing or it will crumble, and freeze slices between parchment for easy storage.