Yep, you CAN make an amazing bread without yeast that’s just like proper bread!5 common ingredients: flour, baking powder, oil, milk and sugar.It’s a no yeast bread based on Damper, a traditional Australian bread historically made by swagmen and drovers over campfire – except we’re using an oven!
This no yeast bread is inspired by the Australian Damper, a traditional bushman’s bread made with flour and water that was cooked over campfires.
Except I’ve brought it into the 21st century to make the crumb fluffier, more tender and tastier, and made it look like sandwich bread rather than a freeform loaf. (Oh, and we cook this in an oven instead of over fire!)
Classic Crusty French Bread Recipe
This is THE emergency bread that you make when you don’t have yeast, or you don’t have time to make yeast bread.It has a proper crumb like real bread, rather than being crumbly like muffins which many no-yeast breads are. It’s mixed in a bowl with a wooden spoon – no kneading, no rising. You’ll have this in the oven in mere minutes!
In a way that bread made without yeast will never have. But this is as darn close as you will get to a yeast bread recipe
Bread lovers might recognise this as a simplerversion of Irish Soda Bread. It’s easier because the dough is just mixed up in a bowl (ie no kneading at all) and it doesn’t require buttermilk or baking soda which aren’t pantry staples for everyone.
One Hour French Bread
This is just like making your favourite Chocolate Chip Muffins! Mix the dry ingredients, then add the oil and milk. Mix, pour, bake!
Why use a loaf pan?Because the mixture is a very thick batter rather than a kneadable dough (like Friday’s pizza dough or focaccia). So you can’t freeform it like Irish Soda Bread. If you don’t have a loaf pan, make it in a muffin tin – well greased, 20 minutes at 180°C/350°F.
It takes 50 minutes in the oven, so I like to do half the time uncovered to get a lovely golden brown crust, then I cover it the rest of the time (otherwise the crust gets a bit thick and dark).
Hour French Bread Recipe
LOOK at that crust!↓↓↓It’s tempting to just lift the whole thing off and run away with it! (Swipe the butter while you’re at it)
TIP: Let it cool completely before slicing, otherwise it will besusceptible tocrumbling on the edges. On Day 2, it slices 100% perfectly!
Slice it up like normal bread then use it for anything and everything you ordinarily use sandwich bread for. A simple ham sandwich. Or an epic Pastrami orReuben sandwich. Grilled cheese – or cheesy GARLIC bread. Toast it and slather with jam, Vegemite, peanut butter or whatever you heart desires.
Homemade Rustic No Yeast Bread Recipe
As with all homemade breads, this no yeast bread is at its best on the day it’s made. But even the day after, it’s still very, very good thanks to the touch of oil which keeps the crumb moist. Then on Day 3, a light toasting is all that’s needed to resurrect it.
It also freezes 100% perfectly – which is what I’ve done with the 8+ loaves I’ve made in the past few weeks, trying to nail the recipe. I’m going to be eating this for weeks and weeks – no complaints here!!
Recipe video above. This is a bread loaf made without yeast or any other non-standard pantry ingredients. It's as close as you will get to real bread made with yeast! It has a proper crumb like real bread and it's sliceable, rather than being muffin-like which many no-yeast breads are. Loosely based on Damper, a traditional Australian bread historically made by swagmen and drovers over campfire (except I've brought it into the 21st century!) Toggle for METRIC (weights).
Easy Homemade Rustic French Bread
1. Flour – can sub up to half with wholemeal/wholewheat. Can also use cake flour and bread flour (but using bread flour won’t give you a better result in this one, unlike yeast breads).
Self raising flour (aka self rising flour) is just plain/all purpose flour pre mixed with baking powder. Can sub the flour in this recipe with self raising flour. If you do this, skip the baking powder (don’t bother subtracting 8 tsp flour, this recipe is flexible enough).
Baking powder – I know 8 tsp sounds like a lot, but this is a big loaf we’re making here, and baking powder doesn’t have the same kick-start rising power as when you use baking soda (bi-carb) plus buttermilk, like in Irish Soda Bread. Hence we need more (but actually, 2 tsp baking powder per 1 cup flour is the standard).
Easy No Knead French Bread ⋆ The Gardening Foodie
2. BAKING SODA SUB – (aka bi-carb) use 2 tsp baking soda PLUS add 1 tsp white vinegar when you add milk (vinegar activates baking soda).
3. Salt –Table salt are finer grains than cooking/kosher salt so 1 tsp table salt is more salt than 1 tsp cooking salt. So if you only have table salt, reduce to 1 tsp, otherwise your bread will be too salty.
4. Milk – anything will do, low fat, full fat, power reconstituted, non dairy (I’ve used soy and almond milk, so confident others will work just fine). Also works with WATER but the crumb is not quite as tender.
Easy Homemade French Bread {bakery Style}
5. Loaf pan – the mixture is a like a very thick muffin batter rather than a kneadable dough, which is why we can’t freeform it. You could bake it in a 20cm/8″ round or square pan (it will be slightly less tall), it might takes slightly less time to cook because it’s not as high.
Calories: 146 cal (7%) Carbohydrates: 24 g (8%) Protein: 4 g (8%) Fat: 4 g (6%) Saturated Fat: 1 g (6%) Cholesterol: 1 mg Sodium: 209 mg (9%) Potassium: 298 mg (9%) Fiber: 1 g (4%) Sugar: 2 g (2%) Vitamin A: 58 IU (1%) Calcium: 137 mg (14%) Iron: 1 mg (6%)
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!My birthday was coming up, and I decided that what I wanted most was to have a bruschetta potluck. I would provide the bread and we all would bring toppings!
Homemade French Bread
Of course I wanted to make sourdough for the bread. But a search of the internet brought up no reliable soft sourdough French bread recipes that had no yeast. So I decided to write my own recipe! It turned out beautifully the first time.
Of course you need to start with an active sourdough starter. An active starter is one that’s been fed 8-12 hours previously, has doubled in bulk, and is bubbly and sour.
Make sure to check out my How to Make Sourdough Starter tutorial over on The Pioneer Woman’s blog if you’re new to sourdough.
Homemade French Bread Recipe
Place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. The key to soft sourdough French bread is to get the hydration of the dough right. You want it to be really soft, and almost tacky. Definitely lean more towards a wet dough than a dry one! Knead for 15 minutes on medium-low speed (I set my mixer to 2/10).
6)…and fold it over the middle of the dough. Using the side of your hand, press the edge of the fold in place.
Cover with a tea towel and leave in a warm spot to double. This can take anywhere from 4 to 8 hours, depending on how warm your kitchen is.
Easy Homemade No Yeast Bread
Allow your beautiful loaf of soft sourdough French bread to cool completely (or as completely as you can) on a wire cooling rack.
Now, besides using this soft sourdough French bread for a bruschetta potluck, it’s also delicious dipped in olive oil and balsamic vinegar.
I am making my second loaf now! My first loaf was got brown at 20 minutes. My oven runs hot & I used convection setting. The bread was very good still. This loaf I am baking at 425 check at 15 minutes. Question, did you use a cornstarch wash on the one in the photo? Will post how this one turns out!
Keto French Baguette Recipe A Crusty Keto Vegan Bread
Very tasty loaf. This may just be me new favorite bread to make sandwiches! I used about 80 gr of whole grain flour. I did lower the oven temperature to 375 after 10 min and baked for about 40 min. Thanks for posting!
I've made this recipe dozens of times with various flour combinations and it always turns out well. I don't have a mixer, but I've not found that it requires kneading at all. I just mix the ingredients together and leave it. I think the long rise time allows the gluten to develop, not sure about the science, but it works as a no-knead recipe - thought I'd share that.
I found where you explain how long your sourdough starter was fed. So I put everything in the bowl of my food processor started up a little bit then turned on the dough function. I don't think it took more than a minute before it looked like it should look. So now I'm going to
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