Looking for an incredibly easy bread recipe that doesn’t require yeast, butter, oil, sugar, or eggs? This 2-ingredient milk bread is perfect for you! It’s a super simple, no-fuss recipe that only requires self-rising flour and milk. With just a few ingredients, you can have fresh, homemade bread in no time.
Ingredients:
- 2 cups (250 g) self-rising flour (see notes for making your own)
- 1 ¼ cups (10 oz) whole milk (you can use low-fat milk or milk alternatives)
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (177°C). Line an 8 x 4 inch loaf pan with parchment paper to ensure the bread doesn’t stick.
- Mix the Ingredients: In a large mixing bowl, add the self-rising flour and milk. Use a whisk to combine the two ingredients, stirring until no lumps of flour remain. Be careful not to overmix, as it could make the bread tough.
- Pour the Batter: Once mixed, pour the batter into the prepared loaf pan. Smooth the top with a spatula to ensure an even surface.
- Bake the Bread: Bake the bread for about 35-40 minutes. The bread should turn a light brown on top, but won’t have the same color as a typical yeast bread. You can test if it’s done by gently pressing the surface; if it bounces back, and a toothpick inserted comes out clean, it’s ready!
- Cool and Slice: Let the bread cool fully in the pan before removing it. This will make it easier to slice. Once cooled, slice and enjoy!
Notes:
- Pan Size: You can also use a 9 x 5 inch loaf pan, but your bread won’t rise as high, and you’ll need to reduce the baking time.
- Self-Rising Flour Substitute: If you don’t have self-rising flour, make your own! Mix 2 cups all-purpose flour, 3 tsp baking powder, and ½ tsp salt. Whisk well to combine, and then use 2 cups for this recipe.
- Milk Options: While I used whole milk, you can substitute with low-fat milk or any milk alternatives like soy, almond, coconut, or oat milk. Whole milk will provide a softer texture and better flavor.
- Other Flour Types: I haven’t tested this recipe with gluten-free flour or whole wheat flour, so I recommend using regular self-rising flour for the best results.
Nutrition (per serving):
- Calories: 70 kcal
- Carbohydrates: 14g
- Protein: 2g
- Fat: 1g
- Saturated Fat: 1g
- Sodium: 209mg
- Sugar: 1g
- Net Carbs: 14g
This milk bread is the perfect solution for anyone looking to make a quick, easy, and tasty loaf of bread with minimal ingredients. Whether you need bread for sandwiches or a simple snack, this recipe is versatile and satisfying!
FAQ
What are the key ingredients for the 2-ingredient milk bread?
The key ingredients for the 2-ingredient milk bread are self-rising flour and whole milk (or a milk alternative). No yeast, butter, oil, or eggs are required.
Can I use low-fat milk instead of whole milk?
Yes, you can use low-fat milk or even milk alternatives like soy, almond, coconut, or oat milk. However, whole milk is recommended for a softer texture and better flavor.
How do I make my own self-rising flour?
To make your own self-rising flour, combine **2 cups all-purpose flour**, **3 tsp baking powder**, and **½ tsp salt**. Whisk to combine, then measure out **2 cups** for this recipe.
Can I use a different size loaf pan?
Yes, you can use a **9 x 5 inch loaf pan** instead of an 8 x 4 inch pan. However, the bread may not rise as high, and you will need to reduce the baking time.
How should I store the leftover milk bread?
Store leftover milk bread in an airtight container at room temperature for up to **3 days**. You can also refrigerate it for up to **5 days** or freeze it for longer storage.
