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.
Anna says
Can I use coconut milk for this bread
Michelle says
Hi, Anna! I haven't tested this recipe with coconut milk, so I can't say how it would turn out (other than the bread would likely have a coconut flavor). But you can always try it and see if it works.
Toni says
Can I use condensed milk instead.
Michelle says
Hi, Toni! I have only ever made this recipe with regular whole milk, but I think evaporated milk would probably work fine. However, I wouldn't recommend condensed milk, as it would make the bread way too sweet, and I'm not sure how the thick consistency would work here. Thanks for your question!
Susan says
The bread has a nice taste !! It came out just like your picture
Michelle says
Thank you, Susan...so happy you like it!
Vickie says
This is the first bread I made when I was about 9...we had a rough patch and my mother told me what to do...we had to use water since it milk was used for the babies bottles...and baked in an iron skillet...I made this the other day and found it once more so delicious ....and yes, used the small iron skillet...am making it again and with the future of our county in such flux it's good to know how to make this.
Michelle says
Thank you for sharing this, Vickie...so happy you enjoyed it (sometime I'm going to have to try baking it in a skillet like you do), and I appreciate you taking the time to comment and rate the recipe!
Sheridy says
Simple recipe that went over so well with my kiddos. They now look forward to fresh baked bread after school.
Michelle says
Thanks, Sheridy...so happy to hear that the bread was a hit with the kids! Appreciate you taking the time to comment and rate the recipe!
Kelli says
I just made this bread. Sooo good. Gonna make more thank you for this recipe.
Michelle says
Thank you, Kelli...so happy to hear that you like it and plan to make it again!
Kristy says
Im making this tonight to go with my Homemade Potato Soup. I will let you know how it turned out.
Michelle says
Thanks for giving it a try, Kristy...can't wait to hear how it turned out for you!
Sherilyn Johnson says
I made it & it came out perfect. I did swap the 1/4 cup of whole milk with buttermilk. I was pleasantly surprised. Thank you for this lifesaver bread.
Michelle says
Thank you, Sherilyn...so happy you enjoyed it, and I appreciate you taking the time to comment and rate the recipe!
Rashna says
Loved the taste and how easy it is to make!
Thank you!
Michelle says
Thank you, Rashna...so happy you like it!
Lois says
Hi.
If I doubled the recipe could I bake it in a standard loaf pan so it is more like a store bought loaf of bread size?
Michelle says
Hi, Lois! I haven't done that yet, but I think it could definitely work and might be worth a try. You might need to increase the baking time. If you try it, please let us know how it went!
Cynthia says
Excellent! Just made this, waited about 15 minutes and cut into a delicious piece of bread. Had to make my own self-rising flour though. Only had bread flour and added the baking powder and salt. Total time from start to finish: 45 minutes!! Fresh hot homemade bread in under an hour and about $1 a loaf. Can't beat that!! Can I double the recipe and bake in a Pullman pan?
Michelle says
Thank you, Cynthia! So happy you enjoyed the bread, and I appreciate you taking the time to comment and rate the recipe! I often make my own self-rising flour as well. I've never actually doubled the recipe, but I think it should work fine; you may need to increase the baking time. If you try it, please come back and let us know!
Dina Hoffman says
Can you tell me if this bread comes out dense? Thank you!
Michelle says
Hi, Dina! It is somewhat more dense than a homemade yeast bread or one of those light and airy loaves of bread from the grocery store, but it's not as dense as something like banana bread, for example. You can see in the pictures that there are plenty of air bubbles inside. Hope that helps, and thanks for your question!
Niki says
I hope I didn’t already commented, and I’m repeating myself, but this bread is so easy to make and very delicious! Thanks for sharing the recipe. It’s my go to bread recipe now. Love it!
Michelle says
Thank you, Niki...so happy you love the bread!
Jewell says
Tried this tonight for dinner. It is a keeper recipe. May try adding cheese next time.
Michelle says
Thanks, Jewell! So happy you enjoyed it, and adding some cheese sounds like a great idea!
Janice says
Hi Michelle, could I have the recipe in gram please and can I use the milk powder instead? Thank you.
Michelle says
Hi, Janice! I'm sorry to say that I haven't yet made this bread measuring the flour in grams; I always use cups. However, according to the King Arthur Flour ingredient weight chart, 1 cup of self-rising flour weighs 113 grams, so for this recipe you would use 226 grams. If you're asking whether you can use reconstituted milk powder in place of the milk, yes, you could. Many dry milk powders are non-fat or low-fat, though, so just be aware that your bread might not be quite as soft due to the lower fat content if this is the case. Hope that helps!