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Magical Easy No Yeast Homemade Bread

easy no yeast homemade bread

Ok, magical miiiiiight be a bit of a stretch, but if by magical you'd expect a one bowl, no yeast, no knead bread that is BEYOND delicious. Well, then, this is absolutely magical. It's an easy, no yeast homemade bread that you'll want to make over and over and over again.

Toast it up and serve it along with your eggs for breakfast, make sandwiches, or just eat slices with large amounts of salted butter.

Not that you need any suggestions, but I highly recommend serving this with Salmon Corn Chowder

Magical No Yeast Homemade Bread

Print Grocery List Print Recipe
Serves: makes 1 loaf Total Time: 1 hour 30 minutes

Ingredients

  • 1/4 cup honey – warmed if not a runny consistency
  • 1 egg
  • 2 cups whole milk yogurt or buttermilk (to make your own buttermilk look at the notes below)
  • 2 tablespoons melted butter
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons kosher salt
  • 2–3 tablespoons Everything But the Bagel Seasoning – or other sesame seeds or poppy seeds

Instructions

1

Preheat your oven to 350 degrees.

2

Grease a 9x5 loaf pan with either cooking spray or butter, and then line with parchment paper. It's ok if the sides extend past the pan. Lining the loaf pan with parchment paper will make it much easier to remove the loaf after it's baked.

3

In a large bowl, combine the honey, egg, yogurt butter. Use a spatula and mix until the ingredients are combined.

4

Next add flour, baking powder, baking soda and salt to the wet ingredients.

5

Mix with the spatula until the dough comes together. When it looks shaggy, it's ready!

6

Pour into your prepared loaf pan and use the spatula or an offset spatula to smooth the top.

7

Sprinkle with whatever toppings you like -- you can also just sprinkle with Maldon salt.

8

Bake in preheated oven on center rack for 50-60 minutes.

9

The loaf is done when you can insert a toothpick, and it comes out completely clean.

10

When it's done, remove the loaf from the oven and let it cool in a rack for 5 minutes.

11

This is when the parchment paper comes in really handy -- after the loaf has cooled, use the parchment to gently lift the loaf out of the pan.

12

Set it on the cooling rack until, well, ideally until it's fully cooled (about 30 minutes) -- but I haven't yet met a single person who can resist cutting into a fresh loaf of bread hot out of the oven.

Notes

To make buttermilk -- mix 3/4 cup whole milk (you can use 2%, but I highly recommend whole milk instead) and 1/4 cup lemon juice (or vinegar). Let sit for 5 minutes - the milk will start looking curdled and then you'll know it's ready.

Recipe from Cosette's Kitchen

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