Easy Homemade Bread (No Yeast)
Ditch the yeast and the eggs for a 5-ingredient recipe for Easy Homemade Bread, including four flavor variations: plain, Everything seasoning, cinnamon-raisin and parmesan-black pepper.
Homemade bread can be a daunting endeavor, but it doesn’t have to be! I’ve skipped the yeast and the eggs for this quick-fix recipe that takes just 10 minutes to mix up and 35 minutes to bake.
Before we get any further, I want to preface this recipe with a few notes:
- No Rise Here: This is an updated spin on my Irish Soda Bread so it will not rise. I repeat: It will not rise! So what you see when you put it in the oven is basically what you’ll see when you pull it out of the oven.
- Density At Its Finest: Soda bread is a fantastic alternative to regular yeasted breads, but the texture will not resemble the light and fluffy breads you may be accustomed to. This is a very moist, yet dense loaf.
- Toast It Up: Soda bread is great warm out of the oven, but I’m a firm believer in taking it a step further and always toasting it before digging in.
How Do You Make Soda Bread?
So let’s talk ingredients… we know there’s no yeast and no eggs, so what exactly is this Easy Homemade Bread made with? Just five simple pantry and fridge staples:
- Baking soda
- Buttermilk (No buttermilk? No problem! Read on for alternatives.)
This basic recipe will yield a regular ol’ loaf of soda bread (meaning no flavorings or seasonings).
What Can I Substitute for Buttermilk?
If you don’t have buttermilk readily available, you can easily make your own! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the “1 cup” mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly. Proceed with the recipe as directed.
How Long Will Soda Bread Last In the Freezer?
The safe answer is “up to two weeks.” Because this is homemade bread, there are no preservatives. If you do want to freeze the bread, let it cool completely then wrap it very securely in plastic wrap. Pop the loaf into a sealable plastic bag then squeeze out as much air as possible before sealing the bag shut and stashing it in the freezer.