The photo shows a quick, no-yeast bread made with baking powder. The visible ingredients are 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar. Similar versions use milk plus oil/butter to form the dough.
S
Stearman
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Important: The lower part of the recipe card is cut off in the photo, so the exact liquid/fat amounts cannot be confirmed from the image alone. The recipe below uses a practical version consistent with several published versions.
Ingredients
Main ingredients
2 cups (about 240–250 g) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar
¾ cup (180 ml) milk, preferably room temperature
¼ cup (60 ml) vegetable oil
OR 4 tablespoons melted butter
For the top — optional
1 tablespoon melted butter
Sesame seeds or nigella seeds, optional
The combination of flour, baking powder, salt, sugar, milk and oil is used in several versions of this quick bread.
R
Recipes Hype
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Full Step-by-Step Recipe
1. Preheat the oven
Preheat to:
200°C / 400°F
Place the oven rack in the middle.
Line a baking tray with parchment paper or lightly grease it.
2. Mix the dry ingredients
Add to a large bowl:
2 cups flour
1 tbsp baking powder
1 tsp salt
1 tbsp sugar
Whisk for about 30 seconds so the baking powder and salt are evenly distributed.
3. Add the wet ingredients
Add:
¾ cup milk
¼ cup vegetable oil
Mix with a wooden spoon or spatula.
Don’t vigorously knead the dough.
The dough should be:
soft
slightly moist
easy to shape
not runny
not extremely sticky
If it seems very dry, add milk 1 tablespoon at a time.
If it is excessively sticky, add flour 1 tablespoon at a time.
4. Briefly knead
Transfer the dough to a lightly floured counter.
Knead gently for approximately 1–2 minutes, just until it comes together.
This is a quick bread, so extensive kneading isn’t necessary.
S
Stearman
+1
5. Shape the loaf
Form the dough into a compact oval or round loaf.
Place it on the prepared tray.
For a loaf resembling the bread in your photograph, make 2–3 shallow cuts across the top with a sharp knife.
6. Optional buttery topping
Brush the top with:
1 tablespoon melted butter
This helps give the loaf a more attractive golden, glossy crust.
7. Bake
Bake at 200°C / 400°F for approximately 15–20 minutes.
Start checking at 15 minutes.
The bread should be:
golden brown on top
firm to the touch
cooked through in the center
Several versions of this recipe use approximately 15–20 minutes of baking time.
R
Recipes Hype
+1
8. Cool
Remove from the oven and let it rest for 5–10 minutes before cutting.
Don’t immediately slice it while it’s extremely hot—the center can seem gummy.
Expected Texture
This is not traditional yeast bread.
Because baking powder is doing the rising rather than yeast, expect:
soft interior
lightly crisp/golden outside
somewhat dense but tender crumb
little or no stretchy gluten structure
no fermentation flavor
That’s why you can make it without waiting for the dough to rise.
W
Wakmak
Approximate Nutrition
Nutrition varies according to the milk and oil/butter you use, so these are estimates, not laboratory values.
Using 2 cups flour + ¾ cup milk + ¼ cup vegetable oil + sugar, the entire loaf is approximately:
Nutrient Approx. whole loaf
Calories 1,350–1,450 kcal
Carbohydrates 190–205 g
Protein 25–30 g
Fat 55–65 g
Saturated fat 8–12 g
Fiber 6–8 g
Sugar 15–20 g
Sodium 2,300–2,500 mg
If divided into 8 slices, that’s approximately:
170–180 kcal
24–26 g carbohydrate
3–4 g protein
7–8 g fat
~290–310 mg sodium
The exact numbers change substantially with the type and quantity of oil, butter, milk and salt.
Allergy Information
This recipe can contain:
Gluten
All-purpose wheat flour contains gluten.
For a gluten-free version, use a 1:1 gluten-free baking flour blend designed for bread/baking. You may need to adjust the liquid.
Milk
Milk is optional from a formulation standpoint. You can substitute:
soy milk
oat milk
almond milk
water
If using a dairy-free version, use vegetable oil instead of butter.
Nuts
The basic recipe does not require nuts.
However, if using almond/oat products, flavored oils, toppings, or packaged ingredients, check their labels for nut and cross-contact warnings.
Easy Substitutions
No milk?
Use ¾ cup water.
Want richer bread?
Use whole milk and melted butter.
Want whole-wheat bread?
Replace about ½ cup of the white flour with whole-wheat flour initially. Using 100% whole wheat will make this quick loaf considerably heavier.
Want cheesy bread?
Add approximately:
½ cup shredded cheddar or mozzarella
Cheese and herbs are common variations of this quick bread.
R
Recipe by Elena
Want garlic bread?
Add:
½–1 tsp garlic powder
1 tsp dried parsley
½ tsp dried oregano
Brush the finished loaf with garlic butter.
Want herb bread?
Add:
1 tsp dried rosemary
1 tsp oregano
½ tsp thyme
Want slightly sweet bread?
Increase sugar to 2–3 tablespoons and add a little cinnamon.
Frequently Asked Questions
1. Can I make this without yeast?
Yes. That’s the point of this recipe. Baking powder provides the leavening, so there is no yeast-proofing stage.
W
Wakmak
2. Why didn’t my bread rise much?
Check:
Is your baking powder fresh?
Did you measure it correctly?
Was the oven fully preheated?
Did you make the dough excessively heavy with flour?
Did you overwork the dough?
3. Can I use baking soda instead of baking powder?
Not as a straight 1:1 substitution.
Baking powder contains the components needed to produce the rise. Baking soda generally requires an acidic ingredient such as buttermilk, yogurt or lemon juice.
4. Why is the inside dense?
The most common causes are:
too much flour
insufficient liquid
expired baking powder
overmixing
loaf shaped too thick
oven temperature too low
5. Can I make rolls instead?
Absolutely. Divide the dough into 6–8 pieces, shape into balls and bake until golden.
They will cook faster than one large loaf, so start checking around 12–15 minutes.
6. Can I make it in a loaf pan?
Yes. A small loaf pan works well. Don’t use an oversized pan, because the bread will become very flat.
7. Can I use olive oil?
Yes. It will give the bread a mild olive-oil flavor. Vegetable oil produces a more neutral taste.
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Recipes Hype
8. Can I use butter?
Yes. Melt it first and allow it to cool slightly before adding it.
9. Can I make it dairy-free?
Yes.
Use:
plant milk or water instead of milk
vegetable/olive oil instead of butter
10. Can I make it egg-free?
Yes. No egg is required in this recipe.
11. Can I prepare the dough in advance?
It’s better to mix and bake it immediately because the baking powder begins reacting once liquid is added.
12. How should I store it?
Once completely cool, keep it in an airtight container or wrapped at room temperature for about 1–2 days.
For longer storage, slice and freeze it.
13. Can I freeze it?
Yes. Slice the cooled bread, wrap well, and freeze.
Individual slices can then be thawed or reheated as needed.
14. How can I get a softer crust?
Brush the hot bread with melted butter immediately after baking and cover loosely with a clean kitchen towel for a few minutes.
15. How can I get a crispier crust?
Bake directly on a parchment-lined tray rather than in a covered container, and allow it to cool uncovered.
My recommended version
For a loaf closest to the golden, soft-looking bread in your photo, I’d use:
2 cups flour + 1 tbsp baking powder + 1 tsp salt + 1 tbsp sugar + ¾ cup milk + ¼ cup vegetable oil, bake at 200°C/400°F for about 15–20 minutes, then brush the hot loaf with butter. This keeps the recipe simple while producing a soft interior and nicely browned exterior.
R
Recipes Hype
+1
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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