Making bread at home can feel like a big task, especially if you don’t have yeast, butter, or eggs. But don’t worry—this simple 2-ingredient milk bread recipe is here to save the day! You just need self-rising flour and milk. That’s it! It’s soft, tasty, and comes together quickly without much effort.
Ingredients You’ll Need
To make this easy milk bread, you’ll need just two basic ingredients that are often already in your kitchen.
- 2 cups (250 g) self-rising flour
- 1 ¼ cups (10 oz) whole milk (or any milk you prefer)
If you don’t have self-rising flour, you can easily make it by mixing 2 cups all-purpose flour with 3 teaspoons baking powder and ½ teaspoon salt.
Step-by-Step Instructions
Preheat the Oven
First, preheat your oven to 350°F (177°C). Line an 8 x 4 inch loaf pan with parchment paper. This helps stop the bread from sticking to the pan.
Mix the Ingredients
In a large bowl, pour in the self-rising flour and milk. Use a whisk or spoon to gently mix everything until smooth. Don’t stir too much—just enough so there are no flour lumps.
Pour into the Pan
Pour the batter into your prepared loaf pan. Use a spatula to smooth out the top so the bread bakes evenly.
Time to Bake
Place the pan in the oven and bake for 35 to 40 minutes. The top should become lightly golden. It won’t look like regular yeast bread, but it will be cooked. To check, press the top gently—if it springs back and a toothpick comes out clean, it’s ready.
Cool Before Cutting
Let the bread cool completely inside the pan before removing it. This will help you cut neat slices without the bread falling apart.
Extra Tips and Notes
- If you’re using a bigger loaf pan like 9 x 5 inches, your bread might be a bit shorter and will bake a little faster. Keep an eye on it.
- For milk, whole milk makes the bread softer and tastier, but you can use low-fat or plant-based milk like almond, soy, oat, or coconut.
- Stick with self-rising flour or homemade self-rising flour for the best results. This recipe hasn’t been tested with gluten-free or whole wheat flour yet.
Nutrition Facts (Per Serving)
Each serving of this milk bread gives about:
- Calories: 70
- Carbs: 14g
- Protein: 2g
- Fat: 1g
- Sodium: 209mg
This bread is light and perfect as a side, for sandwiches, or just toasted with a little jam or butter (if you use it). Plus, it’s great for those who are avoiding yeast, eggs, oil, or sugar.
This 2-ingredient milk bread is one of the easiest and fastest bread recipes you’ll find. With no need for yeast or special tools, you can make soft, delicious bread in under an hour. It’s a perfect option for beginners, busy people, or anyone who wants homemade bread without the hassle.
Whether you want it for a quick snack, a sandwich base, or just to try something new, this recipe is a must-try. Keep it simple, and enjoy warm, fresh bread anytime!
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.
