This is a quick, no-yeast bread that comes out looking and slicing much closer to regular sandwich bread than most soda breads. It has a soft, even crumb and a golden crust with the characteristic score on top.
Ingredients (makes one 9×5-inch loaf)
- 4 cups (500–520g) all-purpose / plain flour
- 8 tsp baking powder
- 3 tsp sugar
- 1½ tsp kosher / cooking salt (or 1 tsp table salt)
- 2¼ cups (560ml) milk, warmed
- ¼ cup (60ml) neutral oil (vegetable, canola, sunflower, or light olive oil)
Instructions
- Preheat oven to 430°F / 220°C (200°C fan).
Grease a 9×5-inch (22×13 cm) loaf pan and line it with parchment paper, leaving an overhang so you can lift the bread out easily. - Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt. - Add the wet ingredients
Make a well in the center. Pour in the warm milk and oil. Mix until everything is fully combined. The batter will be thick but still stirrable (not a stiff dough). - Fill the pan
Scrape the batter into the prepared pan and smooth the top. - Bake
Bake for 30 minutes.
Remove from the oven, cover loosely with foil, lower the temperature to 390°F / 200°C (180°C fan), and bake for another 20 minutes. - Cool
Let the bread cool in the pan for 5 minutes, then lift it out using the parchment and place on a wire rack. Cool completely (at least 45 minutes) before slicing — this is important for a clean cut and better texture.
Tips for the look in the photo
- The high amount of baking powder gives it a proper rise and a more bread-like crumb than typical soda bread.
- Scoring the top before baking (optional) creates the nice ridges you see in the image.
- It is a bit more delicate than yeast bread while still warm, so wait until it’s fully cooled to slice.
- Best the day it’s made or the next day. Toast slices for the best texture if eating later.
This recipe produces the soft, golden, no-yeast loaf shown in your photo. Enjoy!
