Easy Bread Recipe (with Self-Rising Flour)

Discover the world’s easiest bread loaf made with self-rising flour — soft, golden, and ready with minimal fuss. This simple recipe turns pantry basics into warm, homemade bread anyone can make.

Bread in a Hurry, No Yeast Required!

"Can I make bread in a hurry?"

This was my question as I stared at three large bags of self-rising flour that had accumulated in my bakery closet. Could I make a no-yeast bread using what I had on hand?

Side note: I can’t tell you why I have so many bags of self-rising flour. I rarely use the stuff, unless I’m baking my 2-ingredient biscuits. But today, as I prepped two sourdough loaves, I almost ran myself out of all-purpose flour and found myself staring at all of that self-rising. 

And that’s when it hit me: If I can make biscuits out of self-rising flour, can I actually make a loaf of bread? I needed an easy bread recipe, and quickly!

Why You’ll Love This Bread

• Beginner-Friendly: No kneading or yeast required.
• Quick & Simple: Just a few pantry staples and minimal prep.
• Versatile: Great for sandwiches, toast, or as a side with soup.
• Budget-Friendly: Inexpensive ingredients make this a practical bake.

Self-Rising Flour Bread Recipe for the Win!

I went online in search of a recipe that looked both simple and doable, basically, a No yeast bread with self-rising flour. And that’s when I found this 4-Ingredient Bread Loaf recipe from Mom Prepared.

There are a lot of other similar recipes out there, but this one looked the easiest, and that was my goal—to make something super simple, super fast, and super tasty. 

So, I grabbed my loaf pan and got busy making this simple bread recipe.  I’ll share more in a bit about how it turned out but let’s talk about what you’ll need to make it. 

Ingredients for Easy No-Yeast Bread

You will find a full printable recipe card at the bottom of this quick homemade bread but here’s a peek at what you’ll need to make this loaf. These are simple ingredients you probably already have on hand. If you don’t happen to have self-rising flour, don’t fret! You can make your own. For each cup of flour you add 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. 

• 3 cups self-rising flour
• 1 ½ cups warm milk
• 2 tablespoons sugar
• 2 tablespoons melted butter

That’s it, my friends! Just four simple ingredients to make this delicious loaf of bread. 

How to Make a Simple Bread Loaf with Self-Rising Flour: Step-by-Step Instructions

This comes together in minutes! No proofing time. No stretching or folding. No kneading. Nothing! Just mix it up, plop it into a prepared pan, and you’re off to the races! 

Preheat oven to 375 degrees Fahrenheit. 

Spray a loaf pan with nonstick spray and set aside. 

In a large bowl combine flour and sugar. Whisk together. 

Make sure the milk is warm but not hot. Add melted butter to it. 

Pour the milk and butter into the dry ingredients. 

Using a bread whisk (or blending fork) to work the ingredients together. 

Transfer your shaggy dough to the loaf pan. 

Smooth out the top as best you can. Use a sharp knife to score the dough down the center. 

Place in preheated oven and bake for 30 - 35 minutes or until golden brown. 

Remove and place on wire rack to cool. 

Remove from pan.

Slice and serve with butter, jam, or whatever you like! 

What to Expect from this Loaf of Bread

Is it a traditional bread? Is it a biscuit? Is it a soda bread? It’s all of the above, my friends. I would say this loaf reminds me most of my Irish Soda Bread, or even my 2-Ingredient Biscuits. It's definitely got that biscuit vibe.

I happened to be making beef stew at the same time I baked this bread and I knew it would be a perfect complement! That golden crust is crisp, the inside is soft and loaded with flavor, and slathered with butter. . .it’s absolutely beyond delicious.

This bread loaf would be great for breakfast with preserves and butter, or terrific in the evening with garlic and herbs. More than anything else, I’m thrilled to have found a loaf of bread that requires zero proofing. These magic moments don’t come along very often, so when they do, I’m all in! 

Variations to this Recipe

You can change this versatile base recipe up so many different ways. Here are some suggestions: 

Make an Italian loaf! If you like the flavors in my Easy Italian Herb Loaf, you can add those same Italian herbs and seasonings to this loaf before baking. Brush with garlic butter when you’re done and serve with olive oil. (Yum!) 

Cinnamon-Sugar: Sprinkle in cinnamon and sugar or layer it in for a striped effect. (I think this would be delicious.) 

Irish Soda Bread: Turn this into an Irish Soda Bread by doubling the sugar, adding buttermilk in place of milk and adding a cup of Craisins or raisins. (Delicious!)

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Frequently Asked Questions about Self-Rising Flour Bread

Can I really make bread with just self-rising flour?

Yes! Self-rising flour already contains baking powder and salt, so there's no need for yeast or additional leavening. It's perfect for creating quick, easy loaves with minimal fuss. If you don't have self-rising flour on hand, you can make your own — just add 1½ teaspoons of baking powder and ¼ teaspoon of salt per cup of all-purpose flour.

Can I use regular all-purpose flour instead of self-rising flour?

Absolutely! For every cup of all-purpose flour, stir in 1½ teaspoons of baking powder and ¼ teaspoon of salt — that's exactly what self-rising flour contains. Just make sure your baking powder is fresh, since old baking powder won't give you the lift you need.

What does bread made with self-rising flour taste like?

It's soft, tender, and slightly more "cakey" than traditional yeast bread — think somewhere between a biscuit and a soda bread. It won't have the chewy texture of artisan sourdough, but it's delicious served warm with butter and jam, alongside soup, or as an easy everyday loaf.

Does this bread rise as much as yeast bread?

No, and that's perfectly normal! Self-rising flour produces a lovely, light-for-what-it-is loaf, but it won't puff up the way a yeasted bread does. Think of it as a quick bread — the rise comes from baking powder, not yeast, so the structure is different. What you get is a tender, satisfying loaf that goes from bowl to oven in minutes.

My bread came out dense and heavy. What went wrong?

A few things can cause a dense loaf: overmixing the dough (which develops too much gluten), expired self-rising flour (the baking powder inside loses its punch over time), or milk that was too hot when added. If you want a slightly lighter result, try adding an extra ½ teaspoon of baking powder. Keep in mind that this bread will always be denser than a yeasted loaf — think biscuit-meets-soda-bread in texture — but it definitely shouldn't feel like a brick!

Why didn't my bread rise at all?

The most likely culprit is expired self-rising flour. The baking powder built into the flour loses its effectiveness over time, so if your bag has been sitting in the pantry for a while, it may not have enough lift left. Check the date on your flour, and if in doubt, test your baking powder separately by dropping a teaspoon into hot water — it should bubble vigorously. Also avoid overmixing, which can cause the leavening to activate too early.

What size loaf pan should I use?

A standard 9x5-inch loaf pan is perfect for this recipe. A smaller pan may cause the dough to overflow; a larger pan will give you a flatter loaf. Either way it'll taste great, but for the best shape, stick with a 9x5!

How do I know when the bread is done?

The crust should be a deep, golden brown. A toothpick inserted into the center should come out clean. If you have a thermometer, the internal temperature should reach 190–200°F. If the top browns too quickly before the center is done, just tent it loosely with foil for the last few minutes of baking.

Can I use a dairy-free milk instead of regular milk?

Yes! Oat milk, almond milk, and soy milk all work well as substitutes. Warm it slightly before adding — you want it warm, not hot — and the loaf will bake up beautifully. The texture may vary just slightly, but it's a great option for dairy-free bakers.

Can I substitute oil for the butter?

Yes, an equal amount of neutral oil (like vegetable or canola oil) works fine. Butter adds a little more flavor, but oil keeps the loaf moist and is a great swap if that's what you have on hand.

Can I use gluten-free self-rising flour?

Most gluten-free self-rising flour blends will work, though the texture may vary slightly depending on the blend. (Full disclosure: I haven't tested this one personally!) Just make sure your gluten-free blend contains a leavening agent like baking powder. If it does, it's definitely worth a try!

Can I add other ingredients to this bread?

Absolutely — this is a wonderfully versatile base! Stir in shredded cheese, garlic, fresh or dried herbs, cinnamon and sugar, raisins, Craisins, or chopped nuts. Add your mix-ins right along with the wet ingredients and fold gently. The possibilities are really fun to explore!

How should I store this bread?

Store your cooled loaf in an airtight container at room temperature for up to 2–3 days. Homemade bread without preservatives doesn't last as long as store-bought, so enjoy it fresh! For longer storage, slice it first and freeze — it reheats beautifully in the toaster or oven whenever you need a slice.

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Other Breads from Out of the Box Baking

If you love breads, we’ve got you covered. Here are some fan favorites: 

Cheesecake Factory Honey Brown Bread Copycat: If you love the sweet, hearty flavor of the iconic Cheesecake Factory Honey Brown Bread, this easy copycat recipe is for you! With its soft, tender crumb, hint of cocoa, and signature honey-sweetness, this homemade version tastes just like the restaurant favorite — perfect served warm with butter or alongside your favorite soup or salad.

Sourdough Discard Focaccia: Don’t toss that sourdough discard — put it to delicious use with this easy Sourdough Discard Focaccia! This recipe transforms leftover starter into a light, airy, and flavorful bread with a crispy golden crust. Topped with olive oil, flaky salt, and your favorite herbs or veggies, it’s perfect as an appetizer, side dish, or savory snack.

Easy Homemade Sourdough: If you’re new to sourdough baking, this Easy Homemade Sourdough recipe is the perfect place to start. With simple ingredients and step-by-step instructions, you’ll learn how to create a beautiful loaf with a crisp crust, chewy interior, and that classic tangy flavor — all from the comfort of your own kitchen. No complicated techniques required!

Dave’s Killer Bread Copycat: Love the hearty, seed-packed flavor of Dave’s Killer Bread? This copycat recipe delivers a soft, slightly sweet loaf loaded with whole grains and a crunchy seed topping — just like the store-bought favorite! Packed with fiber, protein, and flavor, this homemade version is perfect for sandwiches, toast, or enjoying on its own.

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That’s it for this post, friends!

I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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About the Baker
Janice is the recipe creator behind Out of the Box Baking, where she specializes in easy, creative recipes that anyone can make at home. From doctored cake mix desserts to simple homemade breads, her goal is to help bakers of all levels succeed in the kitchen without stress. This self-rising flour bread loaf is proof that even the simplest ingredients can create something delicious.

"You make known to me the path of life; in your presence there is fullness of joy; at your right hand are pleasures forevermore."

Psalm 16:11 NASB

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