The Baileys Homestead

There is nothing that beats the smell of freshly-baked bread in the kitchen. If you have some milk kefir in your kitchen, then you can whip up this sandwich bread in a little over an hour.

This is the simplest homemade sandwich bread to make! No yeast, no starter, no kneading! It can be prepared to bake in just 10 minutes max with just a few simple ingredients. The results are soft, tangy slices perfect for sandwiches, toast, or just grabbing a slice with butter. This has also been a crowd pleaser amongst my family!

Why You’ll Love This Bread

• Super quick: Ready to bake in 10 minutes, perfect for busy mornings.
• No yeast needed: Skip the long rises or sourdough starters.
• Tangy & soft: Milk kefir adds flavor and moisture naturally.
• Flexible: Add honey, herbs, or leave it simple.

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Ingredients

• 300 g all-purpose flour
• 10 g baking powder
• 3 g baking soda
• 6 g salt
• 25–40 g Maple syrup (or honey/sugar)
• 420 g milk kefir, room temperature
• 2 large eggs
• 40 g butter, melted (optional, for extra richness)

Instructions

1. Preheat oven to 175°C (350°F). Grease or line a 9×5-inch loaf pan with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Mix wet ingredients: In another bowl, whisk kefir, eggs, and melted butter until smooth.
4. Combine: Pour wet ingredients into dry and stir gently until just combined. Batter will be slightly lumpy — do not overmix.
5. Pour & smooth: Transfer batter into prepared pan, smoothing the top. Tap the pan lightly to even it out.
6. Bake: 45–55 minutes, or until the top is golden and a toothpick inserted comes out clean.
7. Cool: Let cool 10–15 minutes in the pan, then lift out with parchment paper. Allow to cool completely before slicing for clean cuts. Or you can be impatient like me and slice it while it’s still warm because nothing beats warm bread. It just results in a gummier bread.

Tips for Success

• Even batter = even rise: Spread batter and tap the pan before baking. If it still rises more on one side, you may have a heat spot in the oven, so rotate it half way through.
• Optional butter: Adds richness but isn’t necessary — your bread will still be soft and delicious.
• Room temperature kefir: Ensures better incorporation and even texture.
• Storage: Keep covered at room temp for 2–3 days or freeze slices for later.
• Extra tang: Let kefir sit out for a few hours before baking to increase tanginess.
• Cutting: Cutting homemade bread is difficult when you don’t have a good bread knife. I highly recommend the Mercer knife, it cuts bread like butter.

FAQ

Q: Can I use yogurt instead of milk kefir?
A: Yes! Plain yogurt works, but the bread will have slightly less tang and may be a bit denser.

Q: Can I make this gluten-free?
A: You can try a gluten-free all-purpose blend, but texture will change. You may need to adjust liquid slightly.

Q: Can I bake in a convection oven?
A: Absolutely! Lower the temperature by 15–20°C (25–30°F) and start checking 5–10 minutes earlier.

Q: Why does my bread rise unevenly?
A: Quick breads like this can dome or puff unevenly if batter isn’t spread evenly. Gently smooth and tap the pan before baking to help.

Highlights

Works with pantry staples

Quick, easy, and beginner-friendly

Soft, tangy, and perfect for sandwiches

Yeast-free & no kneading required