Sandwich Bread WITHOUT Yeast! (Dead easy)

• servings: 16 servings
• active time: 5 minutes
• total time: 55 minutes

Ingredients

4 cups flour (, plain/all purpose (Note 1)

8 tsp baking powder (Note 2)

3 tsp white sugar

1 1/2 tsp cooking / kosher salt (REDUCE to 1 tsp if using table salt, Note 3)

2 1/4 cups milk (, warmed (any - Note 4)

1/4 cup oil (, any plain (vegetable, canola, sunflower, rapeseed, grapeseed, light olive oil)

Directions

Preheat oven to 220°C/430°F (200°C fan).

Grease a 22 x 13 cm / 9 x 5" loaf pan, then line with parchment/baking paper with overhang (to lift out).

Mix dry: Place flour, baking powder, salt and sugar in a bowl, mix to combine.

Add wet: Make a well in the centre, pour in oil and milk. Mix until flour is fully incorporated - batter will be thick but stirrable.

Fill pan: Scrape into loaf pan, using a rubber spatula to scrape the bowl clean and smooth the surface.

Bake 30 minutes. Remove from oven, cover with foil.

Return to oven. Turn oven DOWN to 200°C/390°F (180°C fan), bake 20 minutes.

Remove from oven. Cool in pan 5 minutes, then use excess paper to lift out and transfer to cooling rack.

Cool completely before slicing - 45 minutes+. It IS more delicate than yeast breads (can't change science!) but slices far better than the usual "cake like" no yeast breads. Slices perfectly on Day 2 and beyond.

Use for sandwiches, toast, grilled cheese, french toast, bread and butter pudding - anything you use "real" sandwich bread for!

Nutrition

• Calories: 146 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 1 mg
• Sodium: 209 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 4 g