Turns out you can make bread that tastes good, without much time, yeast or overloading your very busy napping, I mean working, schedule on a Sunday afternoon. I forget that I own this cookbook until I see that someone else has dug out a keeper of a recipe from it. I made more potato soup this afternoon in the crock pot from basically what we had in the fridge, 6 baking potatoes, 2 small yellow onions, a handful of baby carrots, 4 dried chiles, fresh thyme, a little half and half, and some skim milk while we were busy with grading, laundry, cleaning, etc and this quick savory bread was the perfect compliment to that delish dish.
Olive Oil and Salt Quick Bread
Adapted from Mark Bittman’s How To Cook Everything VegetarianIngredients:
- 1/3 cup of extra virgin olive oil
- 3 cups all purpose flour (I used whole wheat flour)
- 1 tablespoon baking powder
- 1/2 – 1 teaspoon salt, preferably sea salt
- 1 cup of warm water
To Do:
- Heat the oven to 375 and grease an oven proof dish or skillet – 8-9″ is probably best.
- Put the flour, baking powder, and salt in a food processor. Turn on the machine and slowly add the olive oil and most of the water.
- Process for 30 seconds. The dough should roll into a ball and barely sticky. If it hasn’t come together yet, add remaining water a tablespoon at a time, processing for 5 seconds each time. If you want to add herbs, cheese, whatever, to the dough, do it now.
- Put the dough into the pan and flatten it until the dough fits to the edges. Flip and press again. Cover tightly with foil and bake.
- After 20 minutes, remove the foil and sprinkle the top with coarse seat salt and herbs (if you like). Bake for another 20 minutes. The top will be golden and it will spring back when touched.
Veg Bon Vivant 
This sounds really interesting and I just love it. I hate working with yeast so I definitely have to try this recipe 🙂
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This would be great on those days when I’ve run out of store-bought bread, but can’t get to the store to buy another loaf!
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I just did this because I ran out of store bought bread! How will I ever go back!? Love this recipe and it was seriously so easy. I used a kitchenaid stand mixer with a dough hook and it was so easy. I made it with my one-year old’s help, if that’s any indication to how easy it was!
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Wow, great recipe! I don’t have a food processor though… think I could do it by hand?
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absolutely just add the water a bit a time until a ball forms, will work out great. the texture is wonderful, it’s very rustic and yum. add a little honey if you want it a bit sweet and savory.
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I just did this. Used SR flour instead of plain and baking soda. Worked beautifully. Thank you!
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Good idea!
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thanks so much! this bread is super good with a flavored EVOO and fresh herbs dumped into it!
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Reminds me more of a biscuit than bread however it is oh so delicious. Fresh herbs and EVOO, yummy.
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wonder if roasted garlic n herbs in it would be good
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hi, wondered if one could use this bread recipe in a crock pot?
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Sounds awesome! My kids would love it!
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It has endless possibilities for add ins from sweet to savory. YUM!
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I don’t have foil I don’t suppose I can bake it without it right ?
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Give it a shot and report back!
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Mine turned out a little dry, and I even used more than 1 cup of water. Anyone else’s?
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For next time drop the time in the oven by about 5-6 minutes.
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reminds me of a biscuit texture as well.
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Just cooking now, tell y’all later 🙂
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do you have to use evoo? or are there other options?
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any oil would be a good sub.
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also, have you tried substituting a gluten free flour? If so, what was the outcome?
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never tried GF flour, would love to hear if you have success.
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I have self rising flour. Will this be a better substitute?
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Wow, I’m not sure. I feel like the only thing that might happen is that they become more doughy and less dense. That being said, I am not a perfect baker…so I’m not positive. Let us know if you give it a whirl.
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How exciting! I am currently in the process of baking this bread right now in my oven. I used everything expect I ran out of EVOO so I added sunflower oil and added in garlic powder in it for taste. I have about 15 more mins remaining. can’t wait to see how it turns out. I am usually a horrible baker.
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How did it turn out Kelly?
I’m not a good baker either 😦
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In a food processor? Or a mixer?
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I think either would work well.
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Well, that was just too easy. I used my stand mixer and a dough hook. Took all of about five minutes to prepare. In the oven now. Added a little cheddar cheese at the end. Will comment back after it is done.
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it did not turn out well at all with the GF flour. my bread was a giant cracker. =(
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Mine was a little heavy. Husband and son liked it, but seemed a bit like a biscuit to me.
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Dang! I wonder if you could use this for vegan gravy?
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Well, EVERYTHING is better with gravy!!
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Sounds like it would taste good in soup then! Thanks for testing that out!
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I don’t have a bread machine, can I still make this?
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I don’t have a bread machine either. Absolutely.
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YAY!!!
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Im 16 and love to cook dont have tin foil tho so lets see how this works I will reply soon (it’s already in the oven
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can i make this with coconut flour?
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Thanks for sharing. The yeast in my homemade bread is causing bloating and i will try your recipe tonight. Again, many thanks.
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Mine came out dry…and I used more than1 cup of water. The dough was very crumbly kneeding, very difficult to make smooth even though I added more water to it…I still came out horrible. 😦 Not sure what I’m missing.
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Mine was very much like playdough so a little dry but not super dry as you are describing. Perhaps the flour?
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Cooking any bread without yeast is best due to us creating and living in a body of fungus. Its good to substitute yeast bread with this one to maintain optimal Ph balanced health. Also, this type of no yeast bread is always better if you toast it before eating it at a medium brown setting. It helps it to stick together and have a better texture! Dr. Dakota Longsuffering
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Just made some homemade vegetable noodle soup and was out of bread. Found this recipe because I was out of yeast… I cut recipe in 1/2 and used half whole wheat and 1/2 all purpose flour and added 1/4 cup of honey. Remember, the dough needs to be more moist than you think before putting into baking pan. Crunchy like a biscuit on the outside but moist on the inside. I topped it with honey and… oh man! Good stuff! Oh, and the soup was awesome!
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That sounds AWESOME!
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Can i use loaf pans?
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Boy, I’m not sure. It’s a flat bread so it doesn’t rise much with baking. I’d factor that into my decision. I’d probably mold it on a cookie sheet before I tossed it into a loaf pan.
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Mine came out really salty >_< maybe I put in the wrong measurements. I'm not sure.
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Mine is browning and its on the last 5 minutes should I leave it in the oven longer
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isn’t browning lol
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did it work out??!
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This is great put a ton of pepperoni in it am so stoked to try it
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Easy, tasty, no-nonsense recipe. I don’t think i will be making breads with yeast again.. 🙂 love it.. thanks
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Can i add peanut butter to it
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I feel like one could add pb to anything their heart desired!
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Super tastey! Other commenters are right, it is a bit biscuit like but I love it. I used double acting baking powder in the hopes it would rise a bit more to hit sandwich height but no dice. Super easy and super delish with rosemary and thyme then dipped in olive oil! Now if I could only figure out the nutritional information..Thanks for this!
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I have no foil either! I didn’t see responses on how it came out though. Anyone else do it without foil???
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Didn’t have enough flour so had to use about a half a cup of quick oats, coconut oil replaced evoo, and added about 4 cloves of fresh grated garlic and a tbs of dried parsley! It’s baking in the oven right now so hopefully my modifications didn’t make it a disaster…. Can’t wait to see 🙂
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My last comment deleted itself -_- I also do not have foil! Anyone else bake it this way??? Didn’t see responses on how it came out, from the others w/o foil.
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mine didn’t really rise & I agree with the comments saying it was more like a biscuit than bread.. but it was alright
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i baked it this evening and it taste really good. One question though was it supposed to be hard on the outside but when you break the bread it was soft?
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mine was more of a biscuit texture in general too
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As I recall it was a crispy/chewy texture as you describe. Mine wasn’t hard on the outside…but it was def a firm texture. Crusty.
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Baking right now. Mixed by hand. Added a salt-free dried herb blend and some shredded parmesan. Can’t wait to try it with the veggie soup I have simmering. Will update after dinner!
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So I am baking the bread right now. I just added a bit of cheese. Lets see how it turns out!!!
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Glory,
How did it go? Was the cheese a good addition?
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I am so happy I came across this, I have no food in and my closest shop is that awful Co-operative which is extortionate. Thank-you Adrienne, I shall be giving this a go! 😀
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Yeah, report back. My pleasure. It’s a good sub when you have no grub! 🙂
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i did it the normal way….and it came out bad
the salt was tooo much, so i threw out the whole thing
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I’m sorry you had that experience. Good luck with future baking!
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Another option – use a large tub of plain yoghurt and a heaped teaspoon of bicarb (these 2 make the bread rise) with 450 gms of flour (any kind – I use spelt). teaspoon of salt too. mix together into a ball and cook on medium oven for 10 mins, then turn down to low heat and cook for 30 mins. Check cooked and give it another 5 mins if needed but do not overcook. This is the best yeast free bread ever!
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hi adrienne, i tried ur recipe with regu lar sunflower oil and used all purpose flour instead of the wheat flour, has risen up, but not to the extent of how the breads in the market do…..does ur bread fluff up as high as the regular one’s found in the store? or its just doubles the height of the batter? any suggestions?
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No it is a relatively flat or biscuit texture but still has bread properties…kinda foccacia like if I could make a generalization.
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I made this bread with no mixer, only by hand. Had to add an extra 2 tablespoons of water.
I sprinkled rosemary, garlic, olive oil, salt and Parmesan cheese on the top for the last 10 minutes! It’s pretty darn good! Thanks for this! 🙂
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Lovely!
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I just made this I used self rising flour veg oil I added some garlic salt but not as much as called for i baked it then added cheese to it for the last 20 min. I baked in a loaf pan and it came out great it did kind of have a biscuit texture to it but we added butter and garlic for home made garlic bread to go with supper. it is awesome
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Yum. Garlic salt!
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Terrible threw it out.
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I’m sorry to hear that. What were the issues?
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Thank goodness. I thought it was just me.
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okay, making bread, ran out and have no yeast…….I put honey, it’s in the oven, if good, I will make more
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I put crushed garlic and fresh chopped rosemary in mine. Fantastic with a glass of classico Chiati.
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Yummmmmmm
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Just a quick update on above. I did the same recipe last night with only the chopped fresh rosemary in as an accompaniment to a veggie spaghetti bolognese.Before I served it in warm pieces I lightly brushed them with a little crushed garlic mixed with Nistisimo (vegan spread). A big winner with dinner guests (including a Tuscan) – bravo. And yes there is an n in Chianti.
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Okay, I found this recipe and just made it. No processor, so my hands and a spatula did the trick. I didnt have quite enough EVOO, so I used a bit of vegetable oil, then added some of sugar to make it a bit sweet. Its been in the oven and I have 25 to 30 minutes to go all together…I will probably do savory next time, but just wanted to see how this works first. It should be a nice accompaniment to my stew. Smells good already!!
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I’ve made this several times. I put copious amounts of olive oil in the pan and over the bread and sometimes add herbs to the dough. We have a yeast intolerance and a dairy allergy in our household, so this is one of the few breads everyone can have. It is nothing like a yeast bread, so those expecting that texture will surely be disappointed. However, if you know what you’re getting, you should be quite pleased. It is delicious!
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Yes. It is certainly different but noms nonetheless.
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Couldn’t get to the store due to a snow storm, so I started googling for bread recipes. And of course since I have to make bread we are out of eggs and I never buy yeast. Didn’t think there were any recipes that don’t need either. I was wrong, yay! Made 2 of these today, one plain and one with onion and herbs. Both were delicious although the plain one was a bit salty. I did have to flour my hands for the flavored one because the onions were juicy and made it very sticky. Thank you for sharing this recipe
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You’re right, the plain one is a bit salty kinda like a cracker.
The onion combo is a genius idea! Stay warm.
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Can you add honey to this recipe?
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I’m sure you could that would be delicious.
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No. So much no. Wasted ingredients I could not afford to waste. Bad texture, no taste, entirely disappointing. I cook every day, I followed this to the letter and… no. 😦
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Sorry to hear that. Thanks for the feedback.
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it didnt come out the way the recipe mentions it. It was very crusty on the top and almost semi cooked in the centre and bottom. I tried with a silicon bread mould and a aluminium bread mould as well.
the dough was malleable after adding an extra 1/3rd cup of warm water.
not sure what didnt go right!.. please help.
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Perhaps play with the temp in your oven? I’m a novice baker too, so I’m sorry to not have many other solutions for you.
I had a mostly crisp top and edge with a springy internal texture.
The type and age of flour I think matters too.
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I tried this with rosemary and garlic..and I mixed it by hand….a bit pale but was already crunchy in the outside but still quite soft in the inside…maybe I need to put it in oven a little longer..the taste was yum…
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I didn’t use foil, and I didn’t bake it for as long as it needed (my gas stove isn’t consistent with anything) but its . . . its really good. Real dense and soft (because it didn’t bake all the way through) and just all around . . . I’ll be making more.
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This looks like a good idea will try with herbs. Will reply when done.
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Think I put too much rosemary in it. It was Good I will try next time to just do a plain and just roll it on a cookie sheet .
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So it’s 2015 and I wanted bread but we just moved so I had no yeast or eggs. So I googled and this was the first to pop up. I made it following the directions very carefully. It turned out a bit salty but I really liked the texture and overall feel of the bread. Since I am not one to give up easily… I threw out the first loaf which I made in a loaf pan and only used the equivalent of a pinch or dash of salt added into the mix the second time. I have made this a few times since. I love to add fresh herbs into it. It really has an artisan bread feel. It’s thick and hearty and perfect for soups of any variety and even dumplings. I am not necessarily vegan so I eat this with lots of different food types. It’s great toasted in a bit of your favorite oil or butter if you eat it and is perfect for breakfasting that way… It’s a versatile, easily adaptable recipe and I am so thankful that I stumbled across it. I read the comments, too. I am going yo make it with cheese next. Haven’t tried that yet. So. Good. Thank you so much for sharing this and leaving it here for me to find years later!
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From the bitterness of disease man learns the sweetness of health. ~Catalan Proverb
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The finished (uncooked) dough can also be made into tortillas. Simply divide the dough in half and continue to halve until you have 16 pieces. Roll pieces into balls and cover with a damp towel for 15 minutes. After resting, roll, or press, dog balls into 6-7 inch wide “rough” circles and cook in getting pan (I prefer a cast iron skillet) over medium-high heat for one minute until air bubbles begin to form. Flip and cook for an additional 30 seconds. There should be areas of light golden brown. Cover and set aside while cooking the remaining tortillas. Serve warm.
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Thank you for this recipe. I just made this. I followed all the instructions & had all the ingredients. I used a greased pie pan. Baked for 15 minutes after removing the foil & adding salt. The only additional step for me was to add olive oil to the top and broil it for 3 minutes to brown the top. This is a very dense, biscuit like “bread” that tastes exactly like a saltine cracker to us. We loved it & it went awesome with tomato soup.
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Yeast is hard to locate for me here in Japan. They are not big on baking, so I just made this. It’ll be good to try.
Thank you!
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It turned out great and I used a bread pan! It tastes amazing with apple butter.
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Just like a biscuit. A giant, delicious biscuit.
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I’m doing it.
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Just made this recipe to exact specifications, and I added garlic, basil, and rosemary. It tasted fine, but it was kind of dry, even though I put in a bit less flour and all of the oil and water. I had to cook it an extra 20 minutes to get it to brown and cook through. So, I wonder if it might be better to use it as a recipe for scones? Cut the dough into triangles and cook them that way? That would also make it a nice food gift at the holidays. Has anyone tried to cook it that way?
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Idk but I think it might also be good to make dumplings out of or biscuits in a muffin tin
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You saved me with this recipe. I am overseas and have had a hard time lately finding bread without milk or eggs. I made this with 1/2 tsp salt and ground oregano and basil to cover the entire surface. Mine rose in the oven a bit, so it is more like a foccacia. I won’t be eating it until tomorrow, but wanted to say thanks.
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My pleasure 🙂
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Is it possible to do it by hand instead of using a food processor? I don’t own one.
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I made it by hand, but it came out dry and fell apart when I cut. Next time I’m going to cover with foil and use a different pan to see if it helps.
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You’re supposed to cover it with foil the first 20 mins of baking
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I just did it with a flat spatula and a little elbow grease, it turned out fine just don’t knead it too much or it will get dense
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I just made this bread and it was actually pretty good. I’ve never made bread before and I had no yeast so I thought I’d try this recipe. I added herbs, cheese and bacon bits and it turned out better than I expected and it was super easy to make. My kids loved it too and they’re picky eaters
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