Description
Soft, sliceable sandwich bread made without yeast using simple pantry ingredients. Perfect for toast, sandwiches, or French toast.
Ingredients
4 cups all-purpose flour
8 tsp baking powder
3 tsp white sugar
1½ tsp kosher/cooking salt (use 1 tsp if using table salt)
2¼ cups milk, warmed (any kind)
¼ cup neutral oil (vegetable, canola, sunflower, etc.)
Instructions
1. Preheat oven to 220°C/430°F (200°C fan). Grease a 22 x 13 cm (9 x 5″) loaf pan and line with parchment paper.
2. In a large bowl, combine flour, baking powder, sugar, and salt. Mix well.
3. Make a well in the center and pour in oil and warm milk. Stir until just combined. The batter will be thick but spreadable.
4. Scrape into the loaf pan. Smooth the top with a spatula.
5. Bake uncovered for 30 minutes.
6. Remove from oven, cover loosely with foil.
7. Reduce oven to 200°C/390°F (180°C fan). Return bread to oven and bake an additional 20 minutes.
8. Remove and cool in the pan for 5 minutes, then lift onto a wire rack using the parchment overhang.
9. Let cool completely for at least 45 minutes before slicing.
Notes
You can substitute up to half the flour with whole wheat.
If using self-rising flour, skip the baking powder.
Non-dairy milks such as soy or almond also work well.
To freeze: Slice and store with parchment between each slice in an airtight bag.
Slices even better on Day 2 and keeps for up to 3 days at room temperature.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baked
- Cuisine: Western