Sometimes, the best bread isn’t the one that took hours to rise. It’s the one you can pull together in under an hour, with simple ingredients you probably have on hand. This no yeast olive oil bread fits that bill perfectly—soft, lightly fragrant with olive oil, and just the right texture for sandwiches or alongside a warm bowl of soup.
I remember the first time I made this bread—it was a chilly afternoon, and I’d just realized I was out of yeast, which felt like a minor crisis. I was halfway through a grocery run when I decided to try this recipe instead. The dough was sticky and a bit unpredictable, not like the smooth, elastic kind yeast breads usually have. I wasn’t sure if it would even hold together. But then the smell of olive oil and honey warmed the kitchen, and before I knew it, a golden loaf came out of the oven. It wasn’t perfect—one end was a little denser than the other—but the crumb was tender and the flavor, simple and satisfying. It’s a kind of bread you don’t fuss over, and that makes it all the more inviting.
- This bread comes together quickly, making it ideal when you want fresh bread without the wait.
- The olive oil adds a subtle richness, while honey lends a gentle sweetness that isn’t overpowering.
- It’s soft enough to use for sandwiches or just tear apart with butter.
- It’s simple—and that’s kind of the point. No elaborate steps, no special equipment.
- The texture won’t be exactly like a traditional yeast loaf, but that’s part of its charm.
If you’re worried about handling dough that’s a bit sticky or not rising in the usual way, don’t be. This bread embraces imperfection and still delivers on comfort.
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No Yeast Olive Oil Bread
- Total Time: 40 minutes
- Yield: 8 slices
Description
A simple and quick no yeast olive oil bread that is soft, flavorful, and perfect for sandwiches or as a side. This bread uses baking powder as a leavening agent, making it ideal for when you don’t have yeast on hand.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
1/4 cup extra virgin olive oil
1 tablespoon honey
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
In a separate bowl, combine the whole milk, extra virgin olive oil, and honey. Stir until the honey is dissolved.
Pour the wet ingredients into the dry ingredients and mix gently with a wooden spoon or spatula until just combined. Do not overmix; the dough will be slightly sticky.
Lightly grease a 9×5 inch loaf pan with olive oil.
Transfer the dough into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and allow it to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Using just a basic loaf pan, this bread bakes up easily in most ovens—no fancy tools needed. I often slice it thick for sandwiches or toast it with a smear of goat cheese and fresh herbs for a quick snack. Sometimes I add a sprinkle of rosemary on top before baking, though I haven’t tested all kinds of herbs with it yet. You could also swap the milk for a plant-based alternative if you’re feeling experimental, but it might change the texture a bit. If you’re in a hurry, baking it in a slightly smaller pan might make it cook faster, but watch closely.
FAQ
Can I use whole wheat flour? I haven’t tried it myself, but whole wheat might make the bread a bit denser—something to experiment with if you like.
How long does it keep? It stays fresh for a few days at room temperature, but I usually freeze leftovers to keep it from drying out.
Can I add herbs or spices? Yes, adding a handful of herbs to the dough can be nice, but I’d start small to see how the flavor changes.
Is it good toasted? Absolutely. Toasting brings out the olive oil’s aroma and creates a lovely crunch.
Next time you’re short on yeast or just want a bread that doesn’t demand hours of waiting, give this recipe a try. It’s the kind of simple bread you’ll find yourself coming back to on busy days.