Your Daily Bread

Our fuss-free no yeast bread recipe is great when you’re short of time or in an emergency situation. Its a variation of soda bread and uses baking powder and milk rather than buttermilk and bicarb. You can make a vegan version using soy or nut milk and add one tablespoon of lemon juice before mixing the dough.

Other variations that we regularly use at home are adding Rosemary Spriggs just before baking and at Christmas time, adding apricots and dates. Making this an excellent option for warm Camembert or Brie cheeses. Adding cumin also makes this bread a great accompaniment for a curry or a chilli.


Made of four basic store cupboard staples and you could, if you wanted, have a fresh loaf every day as its that simple to do!


500 g plain flour
2 tsp baking powder
1 tsp salt
310 ml milk – you can also use dairy alternatives


Heat your oven to 190°C (Fan)/Gas Mark 6.

Mix all the dry ingredients in a large bowl or add to a mixer with a dough hook attached.

Add in the milk and bring the dough together. If using a mixer always start on the slowest speed making sure that whichever method you use, the milk is distributed well. Here you could also add your fruit, like dried apricots and dates and fresh rosemary.

Form into a flat roundish shape loaf – no more than about 1½”/3cm thick. Don’t make it any thicker than this or it won’t rise or bake through. Then score through the top in a deep cross for some decoration.

Pop on a floured baking sheet, then into the oven and cook for about 35 minutes. The loaf will always be pale once cooked.

Lastly to check it’s cooked – flip it off your baking sheet and give it a tap or friendly knock – if ready, it will sound beautiful and hollow!


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