This 10-minute bread recipe without yeast delivers a crispy crust and soft interior using a clever baking powder shortcut. I developed it after years of testing quick breads in my Atlanta diner days—Nana Mae always said “good bread shouldn’t require waiting.” The secret? A simple mix of flour, baking powder, and a touch of oil that transforms into golden, flaky bread in minutes.
What makes this recipe work is the baking powder activation, which creates lift without yeast’s long fermentation. You’ll need just 5 ingredients and 10 minutes of active time, making it perfect for busy weeknights or when you crave fresh bread without the wait. The technique involves a quick mix, shaping, and steam baking for that restaurant-style crust.
The result is bread with a shatteringly crispy exterior that gives way to a tender, pillowy center—exactly what you’d expect from an artisanal loaf, but made in a fraction of the time. This recipe has become a staple in my Austin kitchen, especially when I need something quick for toast or sandwiches.
Serve warm with butter, jam, or as a base for grilled cheese. The beauty of this method is its versatility—you can shape it into rolls, flatbreads, or even a quick loaf. Let’s get started on making bread that’s faster than takeout but tastes like homemade.
Ingredients for 10 minute bread recipe without yeast
Five simple ingredients transform into golden bread with a crispy crust and soft center in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for best texture |
| Baking Powder 🍞 | 2 tsp | Double-acting for lift |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Lightly flavored for crispiness |
| Warm Water 💧 | ¾ cup | 110°F for ideal activation |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Fine grain preferred |
| Unsalted Butter 🧈 | 2 tbsp | Melted for brushing |
| Ice Cubes ❄️ | ½ cup | For steam baking |
The flour is non-negotiable—King Arthur or Gold Medal brands give the best texture. I always check the expiration date on baking powder (it loses potency fast), so grab a fresh canister from Whole Foods or your local bakery supply. The olive oil should be lightly flavored—none of that peppery stuff. For the water, warm it to 110°F (like bathwater) so the baking powder activates properly without cooking the flour. I keep a thermometer in my kitchen just for this—instant-read works fine. The salt matters too: Diamond Crystal dissolves better than table salt, giving you even flavor.
No baking powder? Whisk together 1 tsp cream of tartar + 1 tsp cornstarch as a substitute. Short on olive oil? Melted butter or avocado oil work just as well. The water temperature is crucial—if it’s too hot, your bread will cook before it rises. For extra crispiness, brush the shaped loaf with melted butter before baking. Want to shape it like a baguette? Roll the dough into a log and score the top with a knife before baking. No ice cubes? A metal bowl of hot water in the oven creates steam just as well.
This dough keeps for up to 2 days in the fridge, but it’s best fresh. For longer storage, shape the bread, wrap tightly in foil, and freeze—reheats beautifully in a toaster or oven. I make a double batch on Sundays and freeze half for quick toast all week. The crust stays crispy for 3 days if stored properly. Pro tip: Brush warm bread with extra melted butter right after baking for that bakery-fresh flavor.
Why You’ll Love This Recipe
- No-Mix Mess: I swear, this recipe is the kind of bread that makes me question why I ever baked yeast bread. Just dump the flour, stir in the olive oil, and fold in warm water—no measuring cups, no waiting for dough to rise. The baking powder does all the work while you’re still deciding what to eat first.
- Crispy-Outside, Soft-Inside Magic: That olive oil keeps it tender, but the salt and baking powder team up for a golden crust that’s almost too good to cut into. Honestly, I’ve caught myself eating slices straight from the pan before they even cool.
- Pantry Staple Power: Between us, this bread is my go-to for soaking up marinara, toasting with butter, or even crumbling over salads. It’s the kind of thing you’ll make when you’re out of bread and when you’re not—because why bother with anything else?
- Budget-Friendly Staple: Flour, oil, salt—these are the ingredients I already have. No specialty items, no pricey loaves. And the best part? It keeps well for days, so you’re not scrambling to use it up before it dries out. My wallet and my taste buds both win.
Step-by-step instructions for quick no-yeast bread
Here’s how to transform simple pantry staples into golden, crisp-edged bread in minutes.
Combine Dry Ingredients for Perfect Texture
In a large mixing bowl, whisk together the 2.5 cups all-purpose flour and 2 teaspoons baking powder until evenly distributed. This ensures even leavening throughout the bread. I like to use a whisk for this step—it prevents overmixing that can develop gluten and make the bread tough.
The reason we sift the flour in the ingredients list is to prevent lumps. If you didn’t sift, give the dry ingredients a quick shake through a fine-mesh strainer right before mixing. This creates a lighter, more uniform crumb structure that’s essential for that soft interior we’re after.
Create the Wet Mixture with Olive Oil
In a separate bowl, combine the 0.25 cup extra-virgin olive oil with the 0.75 cup warm water (about 110°F). The warmth helps activate the baking powder immediately, which is crucial for our quick cooking time. Stir until the oil is fully emulsified—you should see tiny droplets suspended in the water.
Add the 1 teaspoon diamond crystal kosher salt and mix well. The salt enhances all flavors and helps control the baking powder’s activity. Here’s the thing—if you use table salt instead, reduce the amount to ½ teaspoon since it’s more concentrated. The salt should dissolve completely before combining with the dry ingredients.
Melt the Butter and Prepare Ice Cubes
While the other ingredients mix, melt the 2 tablespoons unsalted butter in a small microwave-safe bowl for 15-20 seconds until just liquid. Set aside to cool slightly—it should be warm but not hot to the touch. This butter will create a tender crumb and contribute to that crispy crust.
Place the 0.5 cup ice cubes in a small bowl. These will create steam during baking, which helps develop that perfect crispy crust while keeping the interior soft. Don’t skip this step—it’s what gives this bread its signature texture contrast. I like to use standard ice cubes rather than crushed ice for more controlled steam release.
Mix and Pour into Prepared Pan
Create a well in the center of your dry ingredients and pour in the wet mixture. Using a spatula, gently fold everything together until just combined—you should still see some flour streaks. Overmixing develops gluten, which can make the bread dense rather than light and airy.
Pour the batter into a 9-inch round cake pan or 8×8-inch square pan that’s been lightly greased with a bit of olive oil. The batter will be thick but pourable. Tap the pan gently on the counter to release any air bubbles that might have formed during mixing. This ensures an even rise and prevents sinkholes in your bread.
Bake with Steam for Crispy Perfection
Place the pan in a cold oven and preheat to 425°F. The cold start helps create that crispy crust we’re after. Bake for 12-15 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean. Don’t open the oven during baking—this lets the steam work its magic without escaping.
As soon as it’s done, remove from the oven and immediately brush the top with the melted butter using a pastry brush. This creates that irresistible crispy crust while keeping the interior tender. Let it cool in the pan for 5 minutes before transferring to a wire rack. The bread will be hot but will firm up as it cools—perfect for serving warm.
Pro Tips For Making 10 Minute Bread Recipe Without Yeast
- Mix the Dough Fast: Mixing this dough takes less than 30 seconds—don’t overthink it. I used to stir like I was making pancakes, but the bread turns dense if you work it too much. Just toss the flour, baking powder, and salt in a bowl, then pour in the olive oil and warm water. Stir until just combined, like wet sand holding together. Overmixing = tough bread.
- Use Warm Water (Not Hot): Cold water makes this bread gummy, and boiling water kills the baking powder’s lift. Warm water—about 100°F (like a hot cup of tea)—activates the baking powder properly without cooking the flour. Test it by dipping your finger in; if it feels warm but not scalding, you’re good. (Yes, even if you’re impatient like me.)
- Salt the Flour First: Sprinkle the kosher salt directly into the dry flour before mixing—it dissolves better that way. I learned this the hard way when my first batch tasted unevenly salty. Diamond Crystal is less dense than table salt, so use exactly what the recipe says (usually ½–1 tsp). No need to eyeball it.
- Shape It Loose: This dough isn’t sticky, but don’t press it into a tight ball—it’ll fight back. Gently form it into a rough oval or rectangle, then fold the edges toward the center once or twice. The bread rises best when the dough has a little air trapped inside, not when you’ve squished it flat. (Does it look weird? Yes. Does it work? Every single time.)
Make-ahead tips for leftovers
Sunday Prep Strategy
Make a double batch on Sundays and freeze half for quick toast all week. Shape the dough into individual rolls or a loaf, wrap tightly in foil, and freeze. When ready to use, toast directly from frozen for 3-4 minutes—no thawing required. I keep a batch in my freezer at all times for those mornings when I’m running late. The bread reheats beautifully with a crispy exterior and soft interior, just like fresh-baked. 💫
Storage Secrets
For short-term storage, keep the bread in an airtight container at room temperature for up to 2 days. The crust stays crispy if you store it cut-side down. I like using a glass Pyrex container with a tight lid to maintain freshness. If you prefer to store it whole, wrap it in a clean kitchen towel—this helps preserve the crust’s texture better than plastic.
Reheating Methods
For a quick refresh, pop slices in the toaster for 1-2 minutes—this brings back that perfect crispiness. If you want to reheat the whole loaf, wrap it in foil and warm in a 350°F oven for 5-7 minutes. The foil traps steam to keep the interior moist. I avoid microwaving as it makes the bread gummy—always opt for dry heat methods.
Freezer-Friendly Shapes
Shape the dough into flatbreads for easy freezing and reheating. These work perfectly for quick sandwiches or dipping in soups. I make a batch of these every other week and freeze them individually between parchment paper. When ready to use, simply toast or bake from frozen for 4-5 minutes—no prep needed. The flatbreads reheat beautifully with a crispy exterior.
Portion Control Tips
Divide the batter into 4 equal portions before shaping to ensure consistent baking. I use a kitchen scale for accuracy—each portion should weigh about 120 grams. This makes it easy to bake individual rolls or flatbreads simultaneously. For even cooking, place portions on a parchment-lined baking sheet before baking. The steam from the ice cubes works best when the bread is spread out.
Make-Ahead Jam Topping
Prepare a quick jam topping ahead of time for a complete breakfast solution. Mix ½ cup apricot jam with 1 tsp lemon juice and ½ tsp cinnamon. Store in a small jar in the fridge for up to 2 weeks**. Spread on warm bread straight from the oven for a sweet, tangy flavor combination that’s always a hit with my family. This takes the guesswork out of what to serve with your quick bread. 🍯
Nutrition facts
Frequently asked questions
Can I make this bread without olive oil?
Swap the olive oil for 2 tablespoons melted butter or 2 tablespoons avocado oil. The fat is crucial for that crispy crust and tender crumb—just make sure it’s warm (not hot) when mixing. For a dairy-free option, use 2 tablespoons coconut oil melted and cooled slightly. The flavor will differ slightly, but the texture stays perfect.
Why does my bread turn out dense instead of light?
Overmixing is the most common culprit—stop folding when you still see flour streaks. Also check your baking powder (it loses potency after 6 months). Another tip: use warm water (110°F) to activate the leavening properly. If your oven runs hot, reduce temperature to 400°F and add 2 extra minutes to baking time for even cooking.
How can I shape this into a baguette?
Divide the batter into 4 equal portions (about 120g each). Roll each into a 12-inch log on a floured surface, then place on a parchment-lined baking sheet. Score the top with a sharp knife at ½-inch intervals before baking. For extra crispiness, brush with melted butter after scoring. Bake at 425°F for 14-16 minutes—the longer bake time helps develop that classic baguette crust.
Is this bread gluten-free?
No, this recipe uses all-purpose flour which contains gluten. For a gluten-free version, replace the flour with a 1:1 gluten-free baking flour blend (like Bob’s Red Mill) and add ½ teaspoon xanthan gum. You may need to adjust liquid slightly—start with 0.65 cup warm water and add more as needed. The texture will be slightly denser but still delicious with toppings.
Can I make this in a Dutch oven for crustier bread?
Yes! Pour the batter into a greased 5-quart Dutch oven and place it in a cold oven. Preheat to 425°F for 20 minutes (with the Dutch oven inside), then bake for 18-20 minutes until golden. The enclosed steam creates an even crispier crust. For extra flavor, sprinkle 1 teaspoon cornmeal on the bottom before adding batter—this prevents sticking and adds texture.
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