I found the original recipe for this yeast free bread through a friend, who had shared a link to an Australian writer. The writer offered 2 versions, 1 in standard and 1 in metric. The first batch I followed the metric recipe, though I had reservations about it being accurate. I was right though, and her metric for the flour was far too high. So I followed what to me should have been the right amount of flour, weighed out. And I was right. The second batch turned out perfectly. Her version called for 110 grams too much flour. Which is almost an entire extra cup of flour. In this recipe weighing the flour really is an important step. I followed the US standard measurement for flour, which is 120 grams all-purpose flour for each cup called for.
Now then, this is an excellent slicing loaf of bread, and makes a great sandwich. It is firm, moist and slices well. Be sure to let it cool fully before slicing, so that it doesn’t crumble. This will be my go-to loaf when I don’t want to use yeast.
Yeast Free Sandwich Bread
- 480 grams all-purpose flour (4 cups)
- 8 tsp baking powder
- 1 Tbsp granulated sugar
- 1½ tsp fine sea salt
- 2¼ cups milk
- ¼ cup vegetable oil (such as avocado)
Preheat oven to 430°. Liberally spray or oil a 9×5 metal bread pan. Cut a strip of parchment paper to fit across the pan, press in. This will allow easy removal after baking.
Add the flour, baking powder, sugar and salt to a large mixing bowl.
Heat the milk and oil in a small saucepan, until warm.
Add to the dry ingredients, stir until mixed.
Scrape into the prepared pan, smooth out and rap the pan on the counter to settle.
Bake for 30 minutes, on the middle shelf.
Take out, cover with foil. Drop oven to 390°. Return bread to oven, bake for 20 minutes.
Remove from oven, remove foil, and let rest for 5 minutes.
Loosen the side with a plastic hard spatula, use parchment paper to lift out. Let cool on a rack before slicing.
Store cooled in a plastic bread bag, use within a day after baking for best taste.