No-yeast, no-knead, no-rest quick bread

Name: No-yeast, no-knead, no-rest quick bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: En
Ingredients: 12 fl oz/350 ml milk; 1.7 fl oz/50 ml lemon juice; 3 + 2/3 cups/450 g all-purpose flour; 1 tsp baking soda (or baking powder); 1 tsp sugar; 1 tsp salt

Other

Very Easy

45 min

293 Kcal

Want to make homemade bread but don't have bread flour or yeast? This is your solution! Plus, it doesn't need resting time or kneading. In 30 minutes, you can have homemade bread with a crunchy crust, soft crumb, and delicious flavor! This bread is also called soda bread, Irish bread, or soda bread. Ready? Grab paper and pencil!

Ingredients

12 fl oz/350 ml milk
1.7 fl oz/50 ml lemon juice
3 + 2/3 cups/450 g all-purpose flour
1 tsp baking soda (or baking powder)
1 tsp sugar
1 tsp salt

Materials

Rectangular cake pan, 5 x 9 inches / 12 x 22 cm

Preparation

Preparation15 min

Cook time30 min

First, mix milk and lemon juice and let it rest for about 10-15 minutes. This mixture is called buttermilk and will activate the baking soda, helping our bread rise in the oven.
As seen in the photo, the milk will curdle.
In a bowl, mix flour, baking soda, sugar, and salt.
Gradually add the buttermilk while mixing with a spoon or your hands.
Place the dough in a rectangular cake pan, make some cuts with a knife, and sprinkle a little flour on top.
Bake for 30 minutes at 390°F/200°C using top and bottom heat (without the fan). This is important for achieving the right texture. If you think your oven heats evenly, set it to 430°F/220°C; the bread will rise better.
Remove it from the pan and enjoy! You can eat it hot, warm, or cold, but it's best freshly baked.

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Observations

* If you think your oven heats evenly, set it to 430°F/220°C; the bread will rise better.
* Before taking it out of the oven, insert a knife or skewer all the way to the bottom. If it is difficult to remove, bake for 5 more minutes.

Nutrition

for 1 serving / for 100 g

Calories: 293Kcal

Carbo: 56g
Total fat: 1.5g
Saturated fat: 0.7g
Proteins: 11.1g
Fibers: 3g
Sugar: 5.1g
ProPoints: 8
SmartPoints: 9

Nutritional information for 1 serving (144g)

PetitChef_Official

Questions

Is a glass or metal baking pan better for baking the bread? Also should the pan be greased or use parchment paper to line the baking pan?

A metal baking pan is better for this bread as it conducts heat well, helping the crust develop nicely. Grease the pan lightly rather than using parchment paper to ensure easy release and a crisp crust.

Photos of members who cooked this recipe

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Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

4/5, 4 votes 1 comment

H

08/08/2026

Worked perfectly!

i cooked this recipe

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