This quick and easy 2-Ingredient Bread is made without yeast, eggs, oil or butter and is perfect for those times when you need bread in a hurry. You'll have a small loaf of fresh homemade bread in a little over an hour!
Friends, this might just be the easiest bread you'll ever make. There's no kneading and no rising time. Just mix, pour, bake, cool, slice and enjoy!
The result is bread with a golden-brown crust that is soft, moist yet fluffy, easy to slice, and absolutely delicious.
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So, have you ever wanted bread but there was none in the house or you wanted to make some bread but didn't have or couldn't get any yeast?
Well, those are the times that you'll want to bake up a loaf of this incredibly simple two-ingredient bread that I found while watching The Hillbilly Kitchen on YouTube. It really comes in handy!
It'll take you less than 5 minutes to mix up the batter and pour it into the pan (yes, this is a quick bread, so it's a batter rather than a dough). Then you bake it for 35 to 40 minutes and let it cool before slicing.
And right about now, I'll bet you're wondering if this bread has the same taste and texture as yeast bread. No, it doesn't.
BUT don't let that stop you from trying it, because it's totally yummy in its own right.
It's a little more dense and moist, the flavor is somewhat reminiscent of a biscuit, and it's a much shorter loaf (only about 2 inches tall). You've just gotta embrace it for what it is!
The two ingredients that you need to make this easy no-yeast bread? Self-rising flour and whole milk.
What is Self-Rising Flour?
Self-rising flour (also called self-raising flour) is simply a mixture of flour, baking powder and salt. The baking powder is a leavening agent that will make your baked goods rise.
How to Make Homemade Self-Rising Flour
If you already keep all-purpose flour, baking powder and salt in your pantry, there's no need to run out and buy a bag of self-rising flour. You can easily make it yourself!
To make 1 cup of self-rising flour, whisk together until well-combined: 1 cup of all-purpose flour, 1½ teaspoons of baking powder (sift through a fine mesh sieve so you don't get clumps in your bread) and ½ teaspoon of kosher salt or ¼ teaspoon of regular table salt. Scale this base recipe to make the quantity you need.
Use immediately or store it in an airtight container. Keep in mind that baking powder expires, so don't make too much if you don't use self-rising flour very often. I prefer to make only as much as I need for the recipe I'm currently making.
Ingredients You Need
Note: Ingredient amounts are in the recipe card at the end of the post.
- Self-rising flour (find it in the baking aisle by the other types of flour or make your own as discussed above)
- Whole milk
Special Equipment Needed
- 8x4-inch loaf pan (I use a metal pan)
- Parchment paper
How to Make 2-Ingredient Bread
Note: This is a brief overview of the steps. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
1: Preheat the oven to 350°F.
2: Line an 8x4-inch loaf pan with parchment paper.
3: Place the self-rising flour and milk in a large mixing bowl.
4: Whisk or mix just until combined and there is no dry flour and no large lumps (some small lumps are okay). The mixture will have a consistency similar to a thick pancake batter.
5: Pour the batter into the prepared loaf pan.
6: Bake for 35 to 40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
7: Allow the bread to cool completely in the pan.
8: Lift the bread out of the pan, remove the parchment paper, slice, and enjoy!
Recipe Tips & Tidbits
- Be sure to use an 8x4-inch loaf pan (8½ x 4½-inch is fine too) so you end up with a taller loaf. It's not going to rise a whole lot and it's still going to be quite a bit shorter than a standard loaf of bread, only about 2 inches tall.
- If all you have is a 9x5-inch loaf pan, you can use it. The loaf will just be wider and flatter. You may also need to reduce the baking time.
- The parchment paper helps prevent the loaf from sticking to the pan. If you don't have any, you can spray the loaf pan with cooking spray instead (both the bottom and the sides).
- Be careful not to over-mix the batter, as this can cause the bread to be tough. It's very similar to making pancake batter. Mix just until there is no dry flour or large lumps (some small lumps are okay).
- The crust will soften as the bread cools.
- Allow the bread to cool completely before slicing. If you slice it while it's still warm, it is likely to crumble.
Substitutions & Variations
- Use homemade self-rising flour instead of store-bought (mix together 2 cups of all-purpose flour + 3 teaspoons of baking powder + 1 teaspoon of kosher salt or ½ teaspoon of regular table salt).
- You can use low-fat or plant-based milk in place of the whole milk. The flavor will be different, and the bread may be less soft due to the lower fat content.
- Try adding other ingredients for different flavors, such as cheese, spices, herbs and more.
Storing & Freezing
Once completely cooled, store your bread at room temperature in a sealed plastic bag (or wrap it in plastic wrap) for 1 to 2 days for the best results. Freeze for longer-term storage.
You can freeze this bread as a whole loaf or in slices. Either way, wrap it in plastic wrap and then place in a freezer bag, remove as much air as possible, and freeze for up to 1 to 2 months. When ready to eat, just thaw and enjoy!
How to Use 2-Ingredient Bread
Here are some of my favorite ways to enjoy this bread:
- Toast or garlic toast (my top picks!)
- Slathered with butter and served alongside any meal (especially soups, stews and pasta dishes)
- Topped with nut butter and/or jam, jelly or preserves.
- French toast
- Small/mini sandwiches (even grilled cheese!).
I hope you try this 2-Ingredient Bread recipe and love it as much as I do. Thanks for visiting today!
More No-Yeast Bread Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a star rating and comment below. Thanks!
📋Recipe
2-Ingredient Bread (No Yeast)
Ingredients
- 2 cups self-rising flour
- 1¼ cups whole milk
Special Equipment
- 8x4-inch loaf pan (I use a metal pan)
- parchment paper
Instructions
- Preheat the oven to 350°F.
- Line an 8x4-inch loaf pan with parchment paper.If you don't have parchment paper, you can spray the pan with cooking spray instead (bottom and sides).
- Place the self-rising flour and milk in a large bowl; mix just until combined and there is no dry flour or large lumps.The mixture will have a consistency very similar to a thick pancake batter. It is okay if there are some small lumps; you want to be careful not to over-mix the batter, as this can cause your bread to be tough.
- Pour the mixture into the prepared loaf pan.
- Bake for 35 to 40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow the bread to cool completely in the pan (place the pan on a wire cooling rack). If you slice the bread while it is still warm, it is likely to crumble.
- Slice and enjoy!
Notes
- The crust will soften as the bread cools.
- To make your own self-rising flour for this recipe instead of using store-bought, whisk together until well-combined: 2 cups all-purpose flour, 3 teaspoons baking powder (I recommend sifting it so there are no clumps), and 1 teaspoon kosher salt or ½ teaspoon regular table salt.
- If not using immediately, store your cooled bread at room temperature in a sealed plastic bag or wrapped in plastic wrap for 1 to 2 days for the best results. Freeze for longer-term storage.
Bonnie Welch says
I am going to make this using extra creamy oat milk. Can I add flavorings to the dough? I hope it turns out good.
Michelle says
Hi, Bonnie! I haven't tried adding any flavorings, so I don't know how it would turn out (I guess it would depend on what you wanted to add). You can certainly try it, but I'd recommend first making the recipe as written so you know how it's supposed to turn out.
Angela says
Can iuse buttermilk
Michelle says
Hi, Angela! I have not made this recipe with buttermilk, so I can't tell you what the result will be. But you can always give it a try and see how it turns out!
Danielle says
I've tried the same recipe from another site and it works fine for a quick bread.
I like your added info re: making self-rising flour!
Michelle says
Thanks, Danielle!
Christine Howes says
Thank you. I have made the bread and it looks yummy. Will have some tonight with dinner.
Easy recipe for flap jacks and pancakes?
Michelle says
Thank you, Christine! Hope you enjoy the bread! And I've got plans for a few easy pancake recipes coming soon, so stay tuned...and try my easy Sheet Pan Pancakes in the meantime!
Morgan says
Just did this but added some garlic, onion powder, Italian herbs and salt and pepper, along with a half cup of sharp cheddar cheese, grated. It looks and smells heavenly, and I can’t wait to try it!
Michelle says
That sounds absolutely delicious, Morgan! Thanks for sharing!
Joan E DeFrance says
Second time I am making this bread just love it. Very tasty and a breeze to make.
Michelle says
Thank you, Joan!
Alma Delia Morris says
Did I do something wrong. My mix came out clumsy. I followed your recipe. Wonder why it came out this way. You said it was supposed to be like pancake batter. But it ddnt. Im baking it anyway. Ill see how it takes up. Thanks for your time. Good day.
Michelle says
Hi, Alma! I'm not sure what you mean by "clumsy," so if you could explain that a little more precisely, it would be easier for me to try and help. Many of my readers have followed the recipe and made this bread successfully, so I am not sure what might have happened without a little more info. Thanks!
Patrick Burwell says
Add this:
If you have all purpose flour use this to make it "self-rising":
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
Baking soda does not go bad, it is still good if it foams well in lemon
Michelle says
Hi, Patrick. Thanks, but the post does already have instructions for making your own self-rising flour (see "How to Make Homemade Self-Rising Flour"), which is the same as what you have provided. Note that baking powder does lose its effectiveness over time, which can cause baked items not to rise as well. In general, it can last 6 to 12 months (the actual time depends on how it is stored; it should be kept in a cool, dry place). You mention baking soda there at the end, but that is not used to make self-rising flour. It must be baking powder.
Eva Ely says
Can you use whole wheat flour in this
Recipe?
Michelle says
Hi, Eva! I haven't tried making this recipe with whole wheat flour, so I can't say how it would turn out. My initial thought would be that using all whole wheat flour might make the bread too dense (maybe do a mixture of whole wheat and all purpose flours?). But, if you're willing, you could always give it a try and see how it goes. If you do, we'd love to know!
Danielle says
Oh! Good question!