No Yeast Bread with Herbs and Cheese
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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.
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:
Watch how easy it is to make no yeast bread!
Easy Baking Recipes
What to serve with easy no yeast bread
No Yeast Bread Recipe
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 2 cups buttermilk (see notes)
- 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.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our bread recipes!
I made a half of recipe with cheese and Italian seasonings. I heated the pot. I baked 30 min covered and an additional 10 uncovered. Looks and smells wonderful.
I mean this is so easy and it is so darn good! Gonna have my teens give it a go next to add to their cooking skills.
Baking intimidates me but wanted to bake a simple bread. I made it to instructions with cheese and herbs, it turned out perfectly! First time ever baking bread at 67 and was pleasantly surprised! Thank you and Happy Holidays dear!!@
You need to get the correct amounts for the ingredients. Read your instructions about the buttermilk.
We’ve reworded the instructions for the buttermilk so hopefully they’ll be more clear now. Thank you for letting us know that the instructions were a bit confusing.
You don’t have to heat your pot when the oven is pre-heating? Just put the dough in a cold pot and then into preheated oven?
That’s how I do it for this recipe. If I’m making sourdough, I preheat the pot. But not with this one.
I halved the recipe and for whatever reason it was very sloppy. I added an extra cup of flour, but it still didnāt want to hold form. I have a baking right now so I donāt know the results but it just seems so weird.
Baking recipes can be a bit tricky to cut in half. I hope it turned out in the end for you!
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
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
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!
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