No Yeast Bread with Herbs and Cheese
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Are you looking for a delicious loaf of bread without yeast? I have a no-yeast bread recipe that makes a soft yet satisfyingly dense loaf – it’s perfect for when you want a loaf without waiting around for the yeast to rise. You’ll be amazed at how straightforward and reliable this recipe is. Plus, it’s ready in just an hour, using just five staple ingredients! Let me show you how it’s done.
I’ve been making variations of this bread recipe for years. You might remember my whole wheat Irish soda bread from way back — this recipe is based on that one. It’s incredibly easy to make and welcomes different add-ins, so it never gets boring. This cheese and herb version just happens to be my favorite.
What I love about this no-yeast bread is how much flavor you get with so little effort. The golden crust is flecked with crispy, baked-on cheese, and inside you’ll find a dense yet soft crumb that’s begging for a swipe of butter. With just five pantry-staple ingredients and about an hour of mostly hands-off time, you can pull this beauty from the oven and feel very proud of yourself.
What to serve with this easy no yeast bread
This bread is great sliced thick and used for hearty open-faced sandwiches. But I love it best with soups, stews, and chilis. Here are a few of my favorite dunk worthy recipes:
WATCH: How to make bread without yeast
Easy Bread Recipe (No Yeast)
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 2 cups buttermilk (see notes)
- ¼ cup melted butter
Herb and Cheddar
- 1 cup grated cheddar cheese
- 1 ½ tablespoons Italian seasoning (or favorite dried herbs)
Olive and Feta
- ½ cup chopped black olives
- 1 cup crumbled feta cheese
- 2 teaspoons rosemary
Oat and Honey
- ½ cup oats (save a few to sprinkle on top)
- ¼ 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, ¼ 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 ½ 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), and put the lid onto the pot.
- Bake the bread for 45-55 minutes. When it's cooked, the crust will be golden brown, and the bread will sound hollow when you knock on the top. Lift the bread out of the pot using the parchment paper, then wait 30 minutes before slicing it.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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. 🙂
If using the x2 or x3 ingredients
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. 🙂
Made herb and cheddar. Was so good. Will be making again and again.
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. 🙂
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!
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. 🙂
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. 🙂
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. 🙂
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. 🙂