Go Back

Bread Machine No Yeast Bread - Easy No-Rise Loaf

Ran out of yeast, or just don't feel like waiting for dough to rise? Bread machine no yeast bread swaps yeast for baking powder as the leavener — there's no fermentation wait, and a dense, slightly tangy, English-soda-bread-style loaf comes out of the machine in about 1.5 hours. It's the loaf to mak
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings: 1 servings
Course: Bread
Cuisine: American
Calories: 150
Ingredients Method

Ingredients
  

  • 1.25 cups milk (room temperature or barely warm, about 35°C / 95°F)
  • 3 cups all-purpose flour
  • 2 tbsp vegetable oil
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 3 tsp baking powder (the key leavener)
  • Optional: 1 tbsp apple cider vinegar (helps lift and adds tangy aroma)

Method
 

  1. Step 1: Load Wet Ingredients, Flour, and Baking Powder: Pour in the milk and oil first, then add the flour. Sprinkle the baking powder, salt, and sugar over the flour — stir the baking powder lightly into the flour so it's evenly distributed, not clumped in one spot. If you're using apple cider vinegar, add it with the milk.
  2. Step 2: Lock the Pan into the Machine: Seat the pan and confirm the kneading paddle is installed. No-yeast dough is thicker and stiffer, so the paddle must be extra secure or it won't turn the batter.
  3. Step 3: Select the Quick Bread / Cake Cycle: Critical: do NOT use the standard yeast bread cycle. Choose "Quick Bread," "Cake," or "Bake" — these cycles only mix and bake, with no fermentation. Set the loaf to 2 lb and the crust to medium. Press start.
  4. Step 4: Mix and Bake, About 1.5 Hours: The machine mixes the ingredients into a thick batter (not a smooth dough ball), then goes straight to baking. With no proofing segment, the whole process is shorter than a yeast loaf. Through the viewing window you'll see the batter slowly set and color.
  5. Step 5: Unmold and Cool: The moment the cycle ends, lift the pan out and invert to release the loaf. No-yeast bread is wetter and softer than yeast bread, so cool it for at least 45 minutes before slicing — it collapses more easily when hot. Once cool, slice to reveal a dense, tender crumb without large air pockets.