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.
Bread is my nemesis! Olive, feta and rosemary…gone! 😋
Haha, I love that! 😋 Olive, feta, and rosemary is a pretty irresistible combo. I’m so glad it disappeared so quickly — that’s always a good sign. Thanks for sharing!
Hi Kristen, I was looking to see if you had any comment on swapping the all purpose flour for a gluten free all purpose. Is this a swap I could make? Apologies if I missed the reference.
Hi Kathy! I’m not very familiar with gluten-free flour. From my understanding, a 1 to 1 baking blend can be used in place of all-purpose. If you have one you’ve used before successfully, then my guess is that it would work for this recipe, too. If you decide to give it a go, I’d love to hear the results!
I used gluten free bread! Same ratios no adjustment. Turned out perfect!
I’m so glad to hear that! 😊 Thanks for sharing that the gluten-free bread worked with the same ratios — that’s really helpful for others to know. So happy it turned out perfectly!
I have made this several times, and it is amazing!! It goes wonderfully with chili, soups, anything!! I use mixed, shredded cheeses, and much more than the recipe states. I also load the top with Everything Bagel seasoning, which adds a lot of flavor! The crust is so crunchy the first night, and the next day it is superb toasted! Easy to make and delicious!!
I’m so glad this has become a repeat recipe for you! The extra cheese and Everything Bagel seasoning sound incredible—I’ll have to try that next time. Love the idea of toasting it the next day, too!
It is amazing as toast!!!! You are my new favorite recipe site! I cook every day, and bake constantly, especially in the winter, (I live in Montana), and I’m always trying new baking recipes. Thank you for your personal touch in the comments!
Thank you so much! I’m thrilled it’s a hit on toast—and that means the world coming from someone who bakes as much as you do! Your winter baking in Montana sounds cozy and inspiring. 🧡
This is probably the 10th time or so I made the bread. It is so easy and delicious and everyone’s impressed when you bring this to a dinner party.
I love hearing that! Thanks so much for the comment, Michael!
Just made my first bread. Ever! Mine was pretty wet, so hard to get out of the bowl and form. Realize I should have added more flour. Hope it turns out. Stay tuned!
I hope it turned out!
This is Irish soda bread!
Yes!
I love this recipe. Made it atleast four times and every time it was perfect. I did the cheese and seasoning one. We love. I have even made it for company.
That makes me so happy to hear! Thanks, Irene!
Do you have to heat the pot in the oven before adding the dough?
No, for this recipe I put it in the pot cold.
I have tried this recipe twice. First time it wouldn’t rise or cook. Bought new baking powder. Tried it again. Finally after 90 min it browned a bit. But it wasn’t hollow sounding. It was heavy as a brick and about as etible.
Will also try to make it soon. I noted the recipe mentioned using ‘baking soda’ and not ‘baking powder’.
Your oven maybe?
Hi Sydney. It’s important to use baking soda in this recipe, as baking powder won’t be strong enough to make the bread rise. Le me know if you try it again with baking soda!