Quick & Easy No Yeast Bread
You can make bread without yeast. This recipe is based on Irish soda bread and tastes different from yeast bread but it's really good and toasts nicely too. The less you work the dough the better. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Makes: One loaf
Ingredients:
- 2 cups (8 1/2 ounces) all-purpose flour (aerate flour before measuring - See How)
- 3/4 teaspoon baking soda (not baking powder)
- 1/2 teaspoon salt
- 1 cup buttermilk (No buttermilk? See below)
- 1 egg (Don't want egg? See below)
Instructions:
- Preheat oven to 400° F.
- Line a baking sheet with parchment paper.
- Combine flour, baking soda, and salt in a bowl.
- In a measuring cup combine buttermilk and egg.
- Stir buttermilk/egg into the flour mixture, stirring as little as possible until it holds together loosely.
- Place dough on a floured surface and gently knead five times.
- Shape in to a 5-inch round and place on baking sheet.
- With a sharp knife, cut an X in the center of the dough, about 3-4 inches across. (This is important to ensure that the bread cooks in the middle.)
- Brush the dough all over with a little buttermilk. (optional)
- Bake for 30 minutes.
Don't Want Egg? - This bread only works for me with the egg. I tried it without and it was too flat and dense. If you can't use egg, please look for "Irish Soda Bread" recipes and you'll find many recipes without egg.
No Buttermilk? - I had the best result using real buttermilk. If you make your own buttermilk it won't be as thick so you may have to use less.
Note: There's more on this recipe in my blog, click here.
Hello Jenny morning noon and afternoon noon and night God bless you I thank you for the recipe it’s quick easy and good I like it God bless
I would like to make this recipe in a loaf pan, still cutting the X in the top. Has anyone tried that, and what was the result?
Thanks for posting this recipe! I went straight to “experimental” by using “past-its-prime” whole wheat (quick and tasted great despite the slight tang in the borderline wheat). Later I dropped rolled oats into the whole wheat variation and embedded more on the outside (spouse/kid liked it even more than the first batch the gobbled up). I doubled the batch, added cocoa, molasses, a little honey, (still using the oats) and dished it out into a tray of 8 mini-loaf pans…yielding mini soda-breads that approximate the flavor of something produced by a well-known cheesecake-flaunting restaurant chain–just more dense.
I imagine there are a lot of other things I could do with your wonderful base formulation…all in short time with no need for yeast. You’ve given me something new and FUN to play with. THANK YOU SO MUCH.
I love this recipe as it’s so easy to make and tastes so good. I adore real Irish soda bread and I know this is “based on” soda bread and so it doesn’t have quite the same flavour as true Irish soda bread. I’ve tried various recipes that claim to be “genuine soda bread” and even got recipes from an Irish friend of mine, but they’re all missing that certain “je ne said quoi”….it’s hard to describe…a certain “tang”? If anyone has any idea what I mean and has the quintessential Irish soda bread recipe, I’d love if you’d share it with me! thanks!
Hi Jenny,
Jenny can cook, and definitely inspire others to cook. Love the clarity in your communication and the humor in your videos. I watch them again and again for the jokes. And I made bread for the first time with your no-knead bread recipe. You make a difference in many people’s lives. God bless.
so good. this simple little loaf is now a constant in my kitchen. sometimes make it with some crushed oregano, or other fresh spice, sometimes with a handful of dried cranberries…(which needs 5 more cooking minutes)…fabulous toasted in the morning….Thanks. ??
I love your recipes!
First attempt I used milk and lemon juice. Looked like glue but result was like a giant english muffin. I quartered the loaf. Slice it horizontal and toasted the halved.
Second and third times I subsitute plan non fat greek yogurt for the buttermilk and it was beautiful. Baked like a loaf of Irish Soda Brea. Again it sliced and toasted beautifully.
Tonight I made pot roast and decided to use this recipe instead of buying bread/buns from the grocery store.
Great idea!!!
This was very easy to make and so yummy. I think I needed to stir it a bit more than I did as when I went to knead it it was very sticky. So I’ll make a note of that for the next time.
My dessert was the bread with strawberry jam on it.
Can’t wait till tomorrow to have so more!
I love how you present your cooking videos. They’re so easy to understand and follow. You make it so much fun to bake and cook. Thank you Jenny!
I enjoy your style of teaching the home cook in easy to understand language and clear steps that guarentee great results.May GOD bless you !
I made this bread today and it was as quick and easy as described it the recipe. I didn’t have buttermilk and soured the milk with vinegar so I did need a little more flour at the knead stage. It really wasn’t a problem. The bread is really good. I’m so happy I tried it. This recipe is a keeper. Thank you.
Did you use 2 cups of flour and 1 cup buttermilk? Mine was a sloppy mess!
Mine was also a sloppy mess took a couple hand fulls of steel cut oats and tedious amounts of flour to get it to resemble a dough at all… 2 cups flour to 1 cup liquid seems way off to me.
Thank you. Great bread recipe. BTW….x on top lets the devil’s out. My Irish Grandma said so.?
in the bread, why do you put an X on top, is it to let the air to escape?
I forgot to cut the X and the center did not cook completely. I cut the loaf in quarters, put it back into the oven (with the heat turned off) and it turned out fine.
Mine didn’t come out either, too wet. Measured and checked twice. Hmmmm?
same!! i kept adding flour – I just put in oven but I’m thinking it will not turn out…I do still love your recipes Jenny!
so mine actually came out ok after being so wet. I just kept adding more flour. I do like yeast bread so much better though…
I think most people do. This recipe is for anyone who can’t get yeast and needs bread. I will say it makes great toast!
I had the same issue. Followed measurements exactly.. It was like thick oatmeal. added more flour,enough form it maybe3/4 cup 1cup.I baked it .It came out good. 205 degrees on my digitial thermometer. I will also increase salt to 1 tsp the next time I make it.
I wonder if this happen if you don’t use real buttermilk, which is naturally thick. I did mention that it did not turn out well for me with the milk/vinegar mix, although the dough was still thick enough to shape and bake but it did not rise as well.
Hi Jenny – I followed your directions including using buttermilk. I have a feeling I know what I did though. I did not mix the buttermilk in the flour right away and the cup sat out with egg until I was ready to mix and bake! my fault…
to carol d so I left my buttermilk and egg go to room temp. Do u think thats why my batter was so loose,too
Hi ma’am. I don’t have vinegar..any other optikal to make the buttermilk..
You can use lemon juice, too. 1 cup milk, almond milk, or soy milk plus 1 tablespoon lemon juice. Let it sit until it thickens and curdles a bit. As Jenny advises, use a little less than the recipe calls for as buttermilk substitutes may be thinner than real buttermilk.
I also have used kefir or full-fat plain yogurt instead of buttermilk with great results.
I’ll be brief! I love you! Going to dye my Ove Gloves PINK as a reminder of your great videos!
This turned out much better than I expected. I think it is best toasted, but is a perfectly presentable loaf of bread and so easy! Thanks, Jenny.
I made this tonight with white spelt flour, which is low-gluten, instead of all-purpose flour. I substituted whole milk plain yogurt instead of buttermilk (used 1/4 less because of the spelt flour). Mixed just until combined, no kneading, because spelt flour prefers less pummeling. It turned out great, a little less risen than regular flour might be, but a good “crumb” and not dense.
From strike of sudden bread craving to stuffing fresh baked bread in my face (after cooling to a sensible temperature) took less than an hour, yay!
p.s. tip for people looking for substitutions – try pressing the Ctrl and F keys simultaneously to get a search box. This will search the entire page of words and comments for you – you can type in whole words like “gluten” or partial words like “sub”, which often work even better.
Jenny, I love your bread recipes so could hardly wait to try this one. I’ve made two loaves so far. The first was straight by your recipe. The second I added a 1/2 cup shredded sharp cheddar. Both turned out great! One could not ask for a quicker or more simple recipe. Thank you!
I made this yesterday. Took a total of 4 hours and 20 minutes. I could not be better pleased with the results. Thanks so much.
Why did it take that long? This is a quick recipe.
I have both your crusty rolls and artisan bread recipe proofing now and have enjoyed watching several of your videos . They remind me of several Hungarian recipes i learned to cook for my husband as a young Canadian cook . I told my daughter to take a look at your videos on You Tube . You make everything so easy and fun to watch and she likes cooking European style must be in the blood to have the taste . She loved visiting her grandparents and touring around but her brother loved the food but preferred having it at home in Canada . Thanks Jenny for all your efforts I have learned a few tips to make cooking easier and healthier and still have the taste . Your teaching an old girl new tricks .
Jenny
I can’t wait to give this a try. You are the best ,I’m sure I’m going to love it. thank you again ??
Ps : i will let you know how it turns out.
Hi Jenny…..I made your bread recipe today and it is very good and very quick to make. The next time I’m going to double the recipe and make two loaves. Thank you very much. I will check your other recipes.
Take care.
Thank you Jenny for sharing your recipes. I was born where your parents came from. A wonderful country.
Jenny, Thank you for posting this recipe. I fell in love with soda bread on a trip to Ireland a few years ago. The only thing I do differently is to bake it in a loaf pan instead of a ball. It gives me more uniform slices.
Keep up the great work — you are always a ray of sunshine for your fans!
?Dear Jenny I just want to say as soon as I see your name I go right to it! I have over 7000 emails I have not gotten to yet but you are on the top of my list dear lady. May God bless you for bringing joy into our stressful lives.?
tu écrit 2 tasses, 8 onces et demie, ça marche pas 2 tasses = 16 onc
TRANSLATION: you write 2 cups, 8 ounces and a half, it doesn’t work 2 cups = 16 ounces
MY RESPONSE:
2 cups of flour is 8 1/2 ounces.
2 cups of liquid is 16 ounces.
https://www.jennycancook.com/category/metric-conversion-chart/
Just here to say thank you.
Are you sure the measurements are right? My dough was like cake mix. I had to add more flour. Thanks.
I’ve made it many times and I don’t post a recipe unless I’m sure it’s correct. Someone already made this bread and sent a photo in “Your Photos.” You may have unknowingly changed something because it’s always a stiff, firm dough.
Mine to. I thought it was just me. I even went back and checked my measurements twice.
I have made this bread a few more times with better results.
The first attempt I followed the recipe exactly. Being from the south I used White Lily AP Flour and I used milk/vinegar for the buttermilk. Resulting mixture was very wet but I added additional flour and it turned out good.
The second time I weighed my flour (250 grams), beat the egg separately before adding to the flour and decreased the buttermilk substitute to 2/3 cups. Resulting mixture was perfect and this time I remembered to put an X on the top.
I have been making Irish soda bread for years and Jennie’s recipe is very much like others which use 2 cups flour and 1 cup buttermilk.I don’t see how it’s possible for this batter to be cake like. You must use baking soda and not powder maybe that’s what happened.
Hi! I had this problem tonight too. From what I saw it is baking soda not baking powder but it looks like you thought it was baking powder?
Hi, I made your pastry recipe with coconut oil instead of avocado oil,(I think that is what you used) and it came out tough……I am going to make your chocolate cake recipe…….
WHAT DOES AN EGG DO FOR THE BREAD? CAN YOU ADD 2 EGGS TO A RECIPE, I KNOW ADDING MORE EGGS TO A COOKIE RECIPE THEY WILL BE MORE CAKE LIKE THAT IS THE WAY I LIKE THEM?
THANKS JENNY lOVE YOUR COMPUTER RECIPES….
SANDY, 4-18-20/SATURDAY/10:03 am
Please see my blog post on this recipe.
I just want to thank you for sharing your recipes
God bless you❤️
Hi Jenny!
The Lord bless you! Thank you for doing what you are gifted to do and what you love!!!
Like your cooking ideas, but my real question is: WHAT IS THE SECRET OF YOUR YOUTHFUL LOOKS? Wow!
Do you use Coconut Oil on your face? See you can expand your blog with “looking good while cooking”. 🙂
Thank you, Jenny! We all appreciate your efforts and understand you are a one man band! Share your wonderful recipes as you can! Stay safe!
Beer Bread is another quick bread that requires no yeast. My favorite is on food.com, a recipe by Gerald Norman. 5 stars *****. It has 1 stick of butter drizzled on top before baking, but the amount of butter can and should be cut way back.
I will be trying this. You are doing a great job helping during this horrible mess we are in. Take care and thank you!
Good morning Ms. Sunshine! ?
You’re always such a ray of brightness, you’re doing a wonderful job.
I have been making your recipes for quite a while now.
I always have success with them, plus, they taste great!
Your recipes are spot on, you are doing a great job, so don’t worry.
Be safe and well! ?
I agree, Jenny has excellent recipes and explains it all perfect.
thanks Jenny.
Can this bread be made in a bread machine? if not do you have any recipes that could be made in a bread machine? thanks
I have made your recipe a few times now & it is delicious & very easy to make.Very comforting at a time like this?
Thank you for the recipes Jenny, just keep posting recipes and leave it up to us to figure it out! All the best to you ❤️
Hello Jenny, I spend so much money on bread, for my family. I will try your recipe and stick to it. I miss your videos as they were so entertaining. Thank you, for continuing to post. Stay well.
Look up “Jenny Can Cook” on Utube
All her old videos are out there. ?
Love your recipes and videos. Thank you for sharing your recipes and ideas.
Jenny, you are such a thoughtful person to come through with the no-yeast bread recipe for those having trouble finding yeast, or maybe are intimidated by yeast period.
Thank you for sharing your recipes with the world. We understand you are only one person and don’t expect you to answer every question or comment. Stay safe and keep being our poster girl for healthy!?
You are amazing. Thanks this is better than the talk shows
Greetings Jenny, Just want to say keep up the great work of showing recipes. I made the skillet pizza, using your easy recipe for the dough…it came out great, and the family loved it.
Hi Jenny, hey when is a Recipe Book going to be ready. I want to cook all your recipes all the time. Thanks so much!
Hi Dave. If you go to Jenny’s FAQ section and scroll down, you will find her answer.
Thank you for sharing your recipes. Well done
Thanks for another great recipe. I am fortunate that I had just purchased new yeast supply prior to this current situation. I buy the jars of yeast and keep in the freezer. It wakes up just fine. Yet I still had to try this, so simple. Love your recipes and YouTube videos!! Stay well!
YEAST is the new TOILET PAPER!! ???
You are hilarious! And also, so right!
???
Just read your your bread recipe without yeast and will definitely make it.
As for the buttermilk, if you don’t have any, put 1 tbs. vinegar in a measuring cup and fill the rest with milk for 1 cup. Stir a bit. I do that sometime and no difference.
I also freeze the buttermilk in 1 cup portions. When it thaws out I stir it a bit and it works well.
Thanks for your recipe, I will try it tomorrow.
Thank you for your wonderful recipes Jenny. Love your videos, especially the cute jokes you throw in at the end! I have saved all of your recipes in a special binder. Thank you!
I thought you wrote “special blender” at first glance. All things considered, I think that’s about right!
Anything goes in an apocalypse.
My husband needs gluten free only.
Can this bread be made with gluten free flour ?
Love yr cookbook and it’s beautiful pictures. U have been “my friend” for ages and I like to think we are aging gracefully and gratefully together. Wishing u health and happiness always. Drop by anytime…well maybe later…right now I have to visit in my driveway wearing a mask. Ps…That bread is very good.
Ditto! Thank you so much Jenny! Isn’t it bizarre about the yeast shortage? :-0
Can hardly wait to try this no-yeast bread as soon as my flour arrives from an on-line artisan flour source, janiesmill.com
I can’t find yeast either since the Covid crisis began. I can’t wait to try Jennie’s recipe.
Amazon has yeast for sale as of 4/17 (today).
Brad! You are a star…when I was started the hunt a few weeks ago, Amazon was sold out. I bought enough Fleischmann’s yeast to feed the whole town of Roswell, Georgia but can hardly wait to start baking with yeast again! Thank you!
…But that’s why the rest of us can’t find any yeast. If everyone just takes what they need or even just a little extra under the circumstances, we could all have yeast and all the staples that we can’t find anymore. I’m not trying to pick a fight here. Just sayin’.
Thanks JJ for this yeast free recipe.
A true statement by Cessy. Just buy what you need. Don’t hoard.
Restaurant supply places sell yeast in 2 pound bags. I freeze my yeast. Good luck baking.
Thank you for this recipe, and all that you do, Jenny! It’s so nice to have an uncomplicated recipe with just a few ingredients. I love your recipes and videos, and if there’s one thing that’s come out of this time, it’s been discovering you. Be well, safe and healthy.
Please don’t feel the pressure Jenny. I have followed your recipes for the past year and you are the best!!! I feel like I know you thru your recipes. This too shall pass and I pray you will still be there for your true followers.
Thank you and God bless you and yours ?
So happy that people have turned to you for help during this crisis. I make all of your recipes and now my daughter who teaches is also making them. My nephew in Paris, is using them with his girlfriend. I’ve sent so many people your website! You’ve been a great help to us. Plus love your fun antics too. Thank you! Ontario Cda.
No question, Ms. Jenny! Just wanted to say thank you and hope you and your family are doing well. Love your recipes!
Was wondering what I was going to make with that buttermilk in the fridge. Now I know. Thank you. You sure CAN cook!
Looks yummy & I would really like to try this – – – as soon as I can find some flour!!! Please keep well and as always, Thank you!
Thanks Jenny, I make your whole wheat no kneed bread every week, and I can’t find yeast anywhere.
Love your recipes. Tomorrow I’m going to make the jelly donuts.
Hi Jenny – I don’t have a question, I just wanted to say thank you for the wonderful recipes!