No Yeast Sandwich Quick Bread

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
Learn about The Spruce Eats' Editorial Process
Updated on 02/11/22
No Yeast Sandwich Bread

 Kristina Vanni

Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 12 slices
Yield: 1 loaf
Nutrition Facts (per serving)
203 Calories
7g Fat
30g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 203
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 381mg 17%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein 6g
Vitamin C 0mg 1%
Calcium 152mg 12%
Iron 2mg 9%
Potassium 133mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are several ways to make various kinds of bread without using yeast—however tall, sliced sandwich bread can be a challenge to bake when you don't have any yeast on hand. This recipe uses a couple of tricks to get the bread to rise in the loaf pan even without yeast. The recipe starts by whipping two egg whites with cream of tartar until light and fluffy. Then both apple cider vinegar and baking powder are added to the batter. These two ingredients combine to form a chemical reaction that creates air and volume in a recipe. Finally, just before baking the whipped eggs whites are gently folded into the batter to impart structure and support as well as their light and airy texture to the bread. The result is a delicious sliced bread that can be toasted and slathered in butter or used to create your favorite sandwich.

Ingredients

  • 4 large egg whites, divided

  • 1/4 teaspoon cream of tartar

  • 3 cups all-purpose flour

  • 1/4 cup nonfat dry milk powder

  • 4 teaspoons baking powder

  • 1 teaspoon salt

  • 1 1/2 cups milk

  • 6 tablespoons unsalted butter, melted and cooled to room temperature

  • 2 tablespoons honey

  • 2 teaspoons apple cider vinegar

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 375 F. Line a 9 x 5-inch loaf pan with parchment paper and grease the paper. Set aside.

    No Yeast Sandwich Bread
     Kristina Vanni

  2. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 of the egg whites on high until stiff peaks form, adding the cream of tartar about halfway through. Gently move the beaten egg whites into a medium-sized bowl and set aside.

    No Yeast Sandwich Bread
     Kristina Vanni

  3. In a separate, medium bowl, combine the all-purpose flour, salt, nonfat dry milk powder, and baking powder.

    No Yeast Sandwich Bread
     Kristina Vanni

  4. To the bowl of the stand mixer fitted with the paddle attachment, combine the milk, melted butter, honey, vinegar, and the remaining 2 egg whites.

    No Yeast Sandwich Bread
     Kristina Vanni

  5. Add the dry ingredients to the wet ingredients and mix well to combine.

    No Yeast Sandwich Bread
     Kristina Vanni

  6. Gently fold the whipped egg whites into the batter until no white streaks remain.

    No Yeast Sandwich Bread
     Kristina Vanni

  7. Pour the dough into the prepared loaf pan.

    No Yeast Sandwich Bread
     Kristina Vanni

  8. Grease the underside of a piece of aluminum foil and tent the loaf pan with the foil. Place the loaf pan in the center of the preheated oven, and bake for about 50 to 60 minutes.

    No Yeast Sandwich Bread
     Kristina Vanni

  9. Remove the foil and continue to bake until the top is brown and a toothpick inserted into the center comes out clean.

    No Yeast Sandwich Bread
     Kristina Vanni

  10. Lift the loaf out of the pan and cool on a wire rack before slicing and serving.

    No Yeast Sandwich Bread
     Kristina Vanni

Tip


  • Lining the the loaf pan with parchment paper will help to make sure the bread doesn't stick to the pan and makes lifting the baked loaf out of the pan a breeze.