No Yeast Bread with Herbs and Cheese
This simple no yeast bread recipe is easy to make and absolutely delicious. It's a dense yet soft loaf with great flavor that slices easily and is perfect for dipping into soups and chilis or for making open-faced sandwiches. In only 1 hour and with 5 ingredients you can be slicing into a delicious loaf of bread.
We've been making variations of this bead recipe for years. Remember that whole wheat Irish soda bread recipe from way back in time? This recipe is based on that one. It's incredibly easy to make and loves different add-ins to keep it new and fresh each time. This cheese and herb version is our favorite.
Why we love this no yeast bread
- The flavor is nothing short of amazing. Sure, you could make plain no yeast bread. But why would you do that when you can add some grated cheddar cheese and a little Italian seasoning and you can have the best bread ever.
- See that golden brown crust all flecked with crispy cheese? That is pure joy.
- When you slice through that beautiful crust you'll find a dense yet soft crumb ready for you to slather in butter.
- But don't worry, it won't take much effort to enjoy this beauty.
- 5 staple ingredients + 1 hour of your time (mostly hands off!) and you can pull this out of the oven and pat your awesome self on the back.
How to make no yeast bread
No yeast bread is the most simple of all bread recipes. Here's a basic rundown of what you are going to do:
- Whisk flour, salt, and baking soda in a large bowl.
- Pour in some buttermilk and melted butter and mix well.
- Add any additional extras (like cheese and herbs) and mix again.
- Now all you have to do is push the dough into a ball, cut a little X on the top, then bake your bread for about 50 minutes.
Full recipe ingredients and instructions in the recipe card.
What ingredients will I need for no yeast white bread
You'll need 5 ingredients to make this recipe:
- All-purpose flour
- Baking soda (do not sub baking powder!)
- Salt
- Buttermilk
- Butter
If you don't have buttermilk, you can mix 2 tablespoons of either lemon juice or white vinegar into 2 cups of milk and use that instead.
What baking pan should I use?
We generally reach for a Dutch oven for this recipe. It's best if you use parchment paper so you can easily lift the bread out of the hot pan once it's cooked. Other options include:
- A baking sheet
- A cast iron pan
- A round cake pan
No yeast bread variations
The plain version of this bread is delicious, but this is a really easy recipe to play with. Here are a few other ideas. Simply mix in one of these combinations:
- Cheddar cheese and herbs (try our Italian seasoning!)
- Chopped olives, feta cheese, rosemary
- Honey and oats
How long will no yeast bread last?
Because there are no preservatives in this bread recipe, it is best eaten the same day it is made. If you need to store it for more than a day, keep it in a sealed plastic bag. After the first day, it is best warmed up with some butter in a pan.
Does no yeast bread freeze well?
This bread freezes ok. It's best to slice it first then freeze it in a sealed bag. And plan on using it within 2 weeks. When you thaw it, you'll likely want to toast it in a pan with a little butter.
What to serve with this easy no yeast bread
This bread is great sliced thick and used for hearty open-faced sandwiches. But we love it best with soups, stews, and chilis. Here are a few of our favorite dunk worthy recipes:
- Italian Sausage Soup
- Carrot Soup with Coconut and Ginger
- Easy Turkey Chili
- BBQ Crockpot Chicken Chili
- Instant Pot Beef Stew
Watch how easy it is to make no yeast bread!
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Easy Baking Recipes
What to serve with easy no yeast bread
No Yeast Bread with Herbs and Cheese
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 2 cups buttermilk, or 2 cups milk mixed with 2 tablespoons lemon juice or vinegar
- Ā¼ cup melted butter
Herb and Cheddar
- 1 cup grated cheddar cheese
- 1 Ā½ tablespoons Italian seasoning, or favorite dried herbs
Olive and Feta
- Ā½ cup chopped black olives
- 1 cup crumbled feta cheese
- 2 teaspoons rosemary
Oat and Honey
- Ā½ cup oats, save a few to sprinkle on top
- Ā¼ cup honey
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Whisk the flour, baking soda, and salt in a large bowl. (Use a bowl that is bigger than what you see in the video!)4 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon sea salt
- Pour the buttermilk and butter into the bowl and mix with a wooden spoon.2 cups buttermilk, Ā¼ cup melted butter
- Add the cheddar cheese and Italian seasoning and mix until they are incorporated. (You can skip this step for a plain version or add either the olive and feta or oat and honey variations.1 cup grated cheddar cheese, 1 Ā½ tablespoons Italian seasoning
- Dump the dough onto a sheet of parchment paper and shape it into a ball with your hands. Using the parchment paper, lift the dough and place it into a pot. Score the top with a knife (this is so that the bread cooks properly), put the lid onto the pot, then bake for 45-55 minutes. When it's cooked, the crust will be golden brown and the bread will sound hollow if you knock on the top of it.
- Lift the bread out of the pot using the parchment paper then wait 30 minutes before slicing it.
Notes
Serve with Chicken Vegetable Soup or Easy Vegetarian Chili
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Delicious! I added cheddar, pepperjack, the recommended seasonings and green olives. My husband loved the bread! I did take the lid off 10 minutes before the bread was done and the loaf had a perfect, crispy crust! Thanks for the recipe! I will be making this again, and again, and again! š
Hi there i dont ,have butter so only option would be i can use oil for this bread recipe
We haven’t tried it with oil, but it should work just fine!
I’ve been exploring no yeast breads recently including various beer breads. I’ve really been enjoying the journey and it is so much easier when you need something easy and quick. I really enjoyed this bread. I made the herb-cheddar three times now and I would like to add my 2 cents worth to this recipe. I will explain my reason for the 4 instead of 5 star review on the recipe as is. First, I tried a mild cheddar and the second time I used an extra sharp. I felt like it just did not have enough of a herb-cheesy taste in it’s original configuration either time. Third time I used an extra sharp again but doubled both the cheese and the herbs. That hit the sweet spot for me. I’m a little more partial to bold flavors so the third time ranks a 5 star review with those changes. My second comment is that if you want to make this a bit easier, add and blend the herbs and the cheese with the dry ingredients before adding any buttermilk or melted butter. SO MUCH EASIER to mix up. Very hearty loaf, great with soups, stews, chili or just about anything else substantial.
TL:DR- Double the cheese and the herbs, add/mix both of those to dry ingredients before adding any of the wet ingredients
Thank you! Followed the recipe exactly, PERFECT. It was a rainy day, and the combination of lentil soup and this delicious bread was amazing!
I halved the recipe, used sharp cheddar and diced Pueblo green chiles for add-ins, baked in a buttered loaf pan 30ish minutes. Served with green chile chicken corn chowder. Delicious accompaniment. Will make again, trying different herb/cheese combos. Thanks for the inspirationāthis is a great base recipe for savory quick bread.Ā
This is a great base recipe for savory quick bread that Iāll use again with other add-ins. I halved the recipe, but added a bit more buttermilk after mixing the batter because it was pretty dry (probably 2-3 TBSP; just eye-balled it). I added chopped roasted Pueblo chiles (no āItalian seasoning,ā whatever that is), along with the shredded cheddar, and baked it in a buttered loaf pan for 30ish minutes. Perfect accompaniment for green chile chicken corn chowder. I look forward to trying it with fresh herbs and other cheeses. Thanks for the inspiration!
Hi Debra, Italian Seasoning is pretty much of a kitchen staple of mixed dried herbs. The standard mix is usually something like this: Marjoram, Basil, Rosemary, Thyme, Oregano, Savory, and Sage. It can be found in any American market and all of the major spice producers make a version of it. The above list is what McCormick has on their label. Some spice makers have a couple of more additions, some not as many. But as long as you have the majority of those dried spices together, you will be okay and can make your own at home. I remember a long time ago, pizza places would have the table shakers of Parmesan, Red Chili Flakes and Italian Seasoning on every table to add to your pizza as you saw fit. Now you usually just see Parm/Chili.
Iām hoping to make this recipe tonight with dinner. Ā Would it work well with whole wheat flour? Would I need to make any adjustments?
Thank you!
We have a whole wheat soda bread recipe here, and the ingredients are very similar. You could use that one but add in some of the extras (like cheese and Italian seasoning) that are in this recipe.
We love this bread! It was quick and easy! I will be making it again!
Amazing! Iāve always been hesitant to use my dutch Ā oven for baking bread but no more. I actually used bread flour I had to use up, otherwise followed exactly and itās delicious.
I am a bread snob and this was fabulous, easy and my new go to. Ā I made the cheddar/herb.
Thank you for sharing!!
Easy peasy and super delicious. I made herb and cheddar and olive, garlic and feta. Yummy
If you don’t have the stock pan with cover and use a cake pan or bread pan, am I still covering it with foil or something
When I’ve made this on a pan, I haven’t covered it, but the results are better in a covered pot. Covering it on a pan is a great idea!
Any ideas on using Einkorn flout? What modifications would I need to made? Thx!
It will likely make it denser as it is more similar to whole-wheat flour. But you should be able to use it.
This bread smells delicious, tastes great and is so EASY!!! Thank you for the recipe! I am trying your cashew chicken tomorrow I discovered while the bread was baking. You have a new fan! LOL
I don’t know what happened, I baked the loaf for 1 hour at 400, lid off, as the directions
didn’t mention to put lid on. Ā Unfortunately it is not cooked in the middle, I didn’t test it
when I removed it from the oven as I make Irish soda bread all the time. My question is
could I cook it more, if so what temp and for how long? Ā Ā Ā Ā Ā Ā Thanks
I’m sorry, Gail. We’ve done some more recipe testing and found that we prefer this bread when it’s baked with the lid on.
Can you make this as a sweet bread using nuts and fruit?
I haven’t tried it but it should work. Just remember that the dough isn’t sweet!
I love this recipe and so does the fam! It’s such a versatile recipe that I started putting a little more cheese and adding chives to the mix. Then tried a cheddar and chopped jalapenos version. So easy to just throw together and then make the rest of dinner, thank you for sharing! š
Did the herb and cheese version. My wife was amazed š lol. Very simple and very good. ty.
Iām confused. In one reply (5/13/21) you say you bake this with the lid on. Further down in an older reply (4/192020) you say you prefer to bake it with the lid off. Which method should I follow?
Sorry about the confusion. We’ve done further recipe testing and have found that the bread turns out the best when baked with the lid on.
Just made this easy Italian herb and cheese bread iny Dutch oven, perfectly wonderful! Wish I could show a picture.
do you leave the lid of the dutcg oven on or off when baking the bread
I find that baking it with the lid on gives the best results. š
I made this recipe,loved it. Can you add sundried tomatoes in oil to recipe?
I think that would work! Just make sure to remove most of the oil before chopping them and adding them to the dough.
Cheese and herb version was delicious with pea soup!
I just pulled this bread out of my oven! AWESOME!!!!! I used fresh rosemary and cheddar. Turned out beautiful…….however………I am having about a dozen people over on January 1 and would like to bake it in loaf pans since the rounded shape will be a bit too hard for my older folks (of which I’m one!) to cut up. Would loaf pans work? Thanks!
Sorry for the late reply! I think it should work well!
I cannot believe how easy this is and how ABSOLUTELY DELICIOUS it came out. So dense and flavorful. Made it for my family and they loved it, too!Ā
Could his be made in a crockpot? I don’t own a dutch oven, and I just moved into a new apartment so I don’t have many pans right now.
I’ve never tried it, but I don’t think it would work. I’ve made it successfully on a baking sheet before. It doesn’t rise quite as good but the bread still turns out very nice. š
Can the uncooked bread be frozen for later use? How long would you recommend freezing?
Yes! I’d recommend slicing it first to make it easier to have a piece when you want one. It will keep for 3 months if wrapped tightly in your freezer.
Hello,
I have a stone bread pan. Will it work in that?
Thank you
I’ve never tried one so I can’t say for sure. When I’ve made this recipe on a baking sheet it does turn out. But it turns out a little better in a dutch oven. š
If using the x2 or Ā x3 ingredientsĀ
Is that for 1 larger loaf or for several different loaves
I suggest cooking 2 or 3 loaves as the baking time will change if you try to do 1 giant loaf. If you have full-sized oven you should be able to cook at least 2 loaves at the same time. š
Made herb and cheddar. Was so good. Will be making again and again.Ā
Hi! I do not have a pot that can go in the oven. Is there anything else that I can use?
You can also bake this on a baking sheet. While it works best to cover it, it will still cook up nicely on a pan. I’ve tried it. š
Would love to try this! Since I usually weigh my ingredients (especially flour), could anyone tell me what the weight of the all-purpose flour in this recipe? Thanks!Ā
We’ve never weighed it before but I can tell you that it is a very easy flexible recipe so I wouldn’t worry too much about being exact. š
Hi Kristen,
This looks delish!
Question: someone in the comments said they used self rising flour and it came out great; in the recipe it says not to replace baking soda with baking powder. If I use your recipe exactly but add a little baking powder would it help the bread rise more – or-?
TIA!
Baking soda is MUCH stronger than baking powder, which is why you don’t want to sub one for the other. But if you are struggling with getting the bread to rise, you could try adding a little baking powder. Just make sure to still use the baking soda. š
This bread turned out PERFECT! I used the cheese and herbs option and it was so flavorful. I plan on making it a second time tomorrow!
Yay! That’s so great to hear!
This bread did not disappoint! I totally loved making it and equally loved eating. So impressive! Adding the herbs was a bonus!
Thank you for letting us know you loved the recipe!
I just made this bread for the first time and am very impressed with the result. I halved the ingredients, plus a little extra flour, as the mixture was too wet for my liking. I also used balsamic vinegar when making the buttermilk substitute. Lastly, I added some dry thyme, dried garlic granules and a very small amount of grated Parmigiano to the dry ingredients, before adding the milk and butter. It worked a treat and was very tasty just with some butter to dunk into a stew or topped with some houmous. Loved it and will definitely make it again.
What a great idea to use balsamic vinegar. I bet it added a wonderful flavor!
Hi I made this today with kalamata olives and dried rosemary, no feta and it turned out super delicious…a very nice herb bread indeed. it is foolproof. Thanks for all the great recipes always.
I’m so happy to hear that you loved the recipe! Thank you for coming back to let us know!
So easy to make! Taste is great??
Yay! That’s so great to hear!!
Hi, can I use King Arthur Gluten Free Flour, Measure for Measure, instead of the all purpose flour?
I haven’t tested this recipe with gluten-free flour. But if it is a 1:1 flour that works well in other baking recipes, then it should work in this one, too.
Good recipe! Had self rising bread flour, so I split it half and half, and trying to finish some powdered milk, used it. No sweat. Definitely will make again. Loved the idea of using my roasting pan. Thanks!
That’s so great to hear, Cindy! So happy that the recipe was a hit for you!
Have you ever made this in a bread machine?
No I haven’t. But no yeast bread should not be kneaded much or they turn into rocks so I don’t think a bread machine would work well for this recipe.
Can I make bread with whole wheat flour?
It is based on my whole wheat Irish soda bread recipe, so it should work just fine. š
Hi. Do you put the lid on the Dutch oven?looks delicious. I was hoping to make tonight, but you are probably not just sitting around your computer waiting to answer my question. Stay safe. Thanks
Hi Nonie! I bake it with the lid off. But for a crispier crust, you could put the lid on. Make sure to take it off during the last 10 minutes or so so that it browns better. Also, if you put the lid on, it will probably take a few minutes longer to fully bake. š