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Easy Homemade Bread Recipe

Got baking powder, fast-action yeast, salt, and all-purpose flour? Then you’re already most of the way there to making this delicious easy homemade bread recipe (and it’s even vegan too!).

A sliced loaf of bread

You can choose between using water or plant-based milk as an ingredient to produce this perfectly springy loaf with the perfect toasting texture, a defined crumb, and a slightly chewy thin crust.

It’s been an absolute pain for us to get fresh bread recently so I set to making an easy bread recipe that didn’t require hours of kneading and rising time.

This bread requires NO kneading at all, and just half an hour of rising time and half an hour of baking time, so I certainly got what I wanted.

A slice of bread

If you’re a fan of breadmaking check out my other easy bread recipes:

How to make it

This bread is so easy to make that it’s perfect for anyone from beginner to advanced baking skills level.

Take the flour, instant yeast, baking powder, and salt and mix well.

flour, yeast, salt and baking powder in a glass bowl

Next, make a well in the middle and add in the plant-based milk and water. This bread can be made with just water if you don’t have any plant-based milk to hand, or regular milk if you are vegetarian and not vegan.

flour with liquid in  well in the centre

I prefer to make it with plant-based milk because it does give a slightly softer texture, but you do you. My favourite plant-based milk for baking with is always soy milk because I’m convinced the end product is softer than with other kinds of milk.

Mix the liquid into the dry ingredients with a spoon until well-mixed. It will be super sticky.

A wet dough in a glass bowl

This recipe makes enough for two loaves, which for me is perfect as we can eat some of one loaf one day and have the rest in the fridge for a day or two, and freeze the other loaf.

If you would prefer just one loaf, simply half the ingredients. Next, you’re going to transfer the sticky dough to two greased loaf tins. I use 9×5 inch pans and grease mine with a little margarine.

Optionally, but it will make your loaves pop out of the tin more easily after the tins have been greased sprinkle one-two tablespoons of cornmeal in them.

A greased tin with cornmeal sprinkled in it
(Greased with margarine and with cornmeal sprinkled over)

You can opt for a slightly smaller pan if you prefer as a 9×5 inch tin is actually a little too big for this amount of dough, but I usually prefer to use a larger tin with this bread because I like to avoid the dough cooking over the sides and giving the bread that “mushroom” look.

The dough is very sticky, so grab another spoon and pick up a large spoonful with the mixing spoon and use the other spoon to scrape it off into one of the tins.

lumps of dough in a tin

Then do the same with the other tin and alternate between the two until all the dough has been used up.

You will have random piles of dough in both tins and will be looking at them a bit dubiously right now. Don’t worry, keep the faith!

Now wet one of your hands with water, shake off the excess and use that hand to smooth over the dough in each loaf pan until even. The water will prevent the dough from sticking to your hand.

dough in a tin

Now cover with either saran wrap or a damp tea towel (that has been wet and wrung out) and leave to rise at room temperature for half an hour. It will have risen an inch or one and a half at most, as in the photo below.

risen dough in a tin

In the last ten minutes of rising time turn on the oven to preheat at 360F (180C). Note that if you have a fan-assisted oven you’ll need to reduce the temperature to 320F Fan (160C Fan).

Next, remove the towel or saran wrap from the loaves and pop them in the rack just below the middle of the oven. Make sure there are no racks or trays below or above your precious bread.

Bake for 30 minutes exactly and remove. Leave to cool in the tin. Do not cut until it has cooled completely, otherwise, it might crumble.

A loaf of bread

If you prefer a chewier crust, lay a damp tea towel over the loaves while cooling. If you prefer your crust a bit crispier, just let cool uncovered.


You can slice this bread as soon as it’s cool and either store in the fridge for around 4 days, or freeze the slices in freezer bags.

To defrost, remove from the fridge the evening before you’d like to use it and leave it on the counter at room temperature overnight.


A loaf of bread with three slices

This bread can be sliced reasonably thinly so it can be used for sandwiches (yay!). It’s also AMAZING when toasted, due to the slightly larger tunnels in it, which make it perfect for soaking up warm melted margarine.

Did you make this recipe? Let me know how much you loved it with a star rating in the recipe box, review, or comment below.

Or take a picture and tag me on Instagram (@the_fiery_vegetarian), I love seeing all your creations!

Yield: 2 loaves

Easy Homemade Bread Recipe

A sliced loaf of bread

This perfect homemade bread requires no-kneading, rises in just half an hour and bakes up in another thirty minutes. This recipe makes two loaves and freezes perfectly.

Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 5 minutes


  • 5.5 cups all-purpose or bread flour
  • 1 packet fast-action yeast (7g)
  • 2 tsp salt
  • 1/2 tsp baking powder
  • 2.5 cups warm plant-based milk (optional, can be replaced with water)
  • 1/2 cup water
  • Margarine or oil for greasing
  • 3-4 tbsps cornmeal (optional)


  1. Mix the flour, yeast, salt and baking powder together in one bowl.
  2. Make a well in the middle and add the plant-based milk (if using) and water.
  3. Mix with a large wooden spoon until a sticky dough is formed-
  4. Grease two 9x5 inch loaf pans with a little margarine or oil and sprinkle in the cornmeal on the base and sides if using.
  5. Using the wooden spoon, pick up large dollops of the dough and use another metal spoon to scrape off into one of the loaf pans. Repeat with the other pan and alternate until all the dough is used up.
  6. Dampen one hand with water and use it to smooth the dough in the pans until more or less level.
  7. Cover the loaves with saran wrap or a damp tea towel and leave to rise at room temperature for 30 minutes.
  8. Bake in a preheated oven at 360F (180C) for 30 minutes.
  9. Remove from the oven and leave to cool before removing from the tin. Done!


Make sure to let the bread cool completely before slicing it.

Slice the bread and put it into freezer bags if you're going to freeze it.

The plant-based milk amount can be replaced completely with water - however, using plant-based milk such as soy milk will yield a softer bread.

Nutrition Information



Serving Size

3 slices

Amount Per Serving Calories 214Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 338mgCarbohydrates 41gFiber 2gSugar 0gProtein 6g

Did you make this recipe?

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Wednesday 19th of August 2020

What is 5.5 cups of flour please

The Fiery Vegetarian

Wednesday 19th of August 2020

Hi Nadira, according to online conversion tools 5.5 cups of all-purpose flour (the regular white flour you can find anywhere that doesn't have any yeast or raising agents added) can be anywhere between 687.5 grams to 825 grams. This is a fairly forgiving recipe so I would say you could add around 700grams and check if the dough matches the progress photos and add more if needed up to 825 grams. This dough is supposed to be fairly sticky.

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