30th June 2020

Quick Mayonnaise Bread - (Just 4 ingredients-no yeast)

Prepared and baked in under 30 minutes, my recipe for Quick Mayonnaise Bread is super easy to make. Using just 4 basic ingredients to create a soft and fluffy bake, it makes the perfect accompaniment with your favourite meal.

This recipe does not require yeast, so there is no kneading or rising time. Just mix, scoop into the baking pan, and bake.

This is really one of my favourite quick bread bakes. Besides it being budget-friendly, it is so easy to put together after a busy day. All the ingredients are simply mixed together in one bowl, scooped into your preferred baking pan, and baked.

Ingredient list

This is just the overview so you can see the process. When you are baking, you’ll want to use the full recipe at the bottom of the page.

Self-rising/raising flour: This ensures a well-risen bread. If you do not have self-raising flour, then make your own by adding 2 teaspoons of baking powder to 2 cups (240 g) of cake flour or all-purpose flour. Whisk the baking powder well into the cake flour or all-purpose flour to ensure that it is properly incorporated.
Mayonnaise: Egg-free mayonnaise works just as well in this recipe as regular mayonnaise.
Milk: Full fat milk is best to achieve a rich, soft bake.
Salt: Simply used to enhance the flavour.

Visual instructions

This is just the overview so you can see the process. When you are baking, you’ll want to use the full recipe at the bottom of the page.

Use a large bowl to whisk together the self rising flour (self raising flour) and salt. Then stir in the milk and mayonnaise.
Mix until just combined. Once mixed the mixture resembles a thick batter like consistency. Do not overmix - you are just need to mix until there are no visible streaks of flour in the mixture.

Transfer the mixture to a lined baking pan. (Optional)- Sprinkle with any topping or leave as is.
Bake in a preheated oven of 356° F / 180° C (160° C fan) for 20 -22 minutes or until a skewer or toothpick inserted in the center of the bread comes out clean (this means that there should be no batter clinging to it.

Remove from the oven, but leave the bread in the baking pan for 10 minutes.

Turn out onto a cooling rack and cool for about 10-15 minutes before slicing

Using just 4 basic ingredients to create a soft and fluffy bake, it makes the perfect accompaniment with your favourite meal.

Choosing the Right Baking Pan

This dough is more like a thick batter-like consistency. It works well in any type of pan.

Keep in mind that baking times will vary slightly according to the pan you decide to use. Here is an approximate guide for the baking time when using the pans you prefer.

Muffin pan - 10 to 15 minutes
I used an 8.5 x 4.5 inch (21 x 11 cm) loaf pan for this recipe.
If you choose to use a larger pan, like a 9 x 5 inch (23 x 13 cm) pan, your loaf may come out a bit shorter and bake faster. Be sure to keep an eye on it and start checking for doneness a few minutes earlier than the recipe suggests.

Tips for the perfect bake

The ingredients in this recipe can easily be doubled for a large loaf or a double batch of muffins.
Avoid over mixing the batter. Mix until just combined. Overmixing is going to result in a dense, heavy textured bread
Test if the bread is baked by inserting a skewer into the centre of the bread. The skewer should not have any batter clinging to it when removed.
This bread is best eaten on the same day it has been baked. If you do have any leftovers, then store in an airtight container for up to 1 day. To reheat and soften, just pop it into the microwave for a few seconds.
Using an egg-free mayonnaise in this recipe will work just as well as using mayonnaise containing egg. So use what you have and you will still end up with bakery-style deliciousness.

Recipe

Quick Mayonnaise Bread - (Just 4 ingredients-no yeast)

PREP TIME 5

COOK TIME 20

TOTAL TIME 25

10 -12 slices

Prepared and baked in under 30 minutes, my recipe for Quick Mayonnaise Bread is super easy to make.

Ingredients

2 cups (240g) self rising flour (self-raising flour) (See note 1)
4 Tablespoons (60g) mayonnaise (See note 2)
1 cup (240ml) milk
¼ teaspoon salt

Instructions

Grease and line a 8.5 x 4.5 inch (21 x 11cm) loaf pan with parchment paper. Ensure it hangs over the sides of the tin for easy removal after baking. (see note 4)
Position the oven rack in the middle of the oven, and preheat to 356° F / 180° C (160° C fan).
In a large bowl, whisk together the self rising flour (self raising flour) and salt.
Then stir in the milk and mayonnaise. Mix until just combined. Once mixed the mixture resembles a thick batter like consistency.
Do not overmix - you are just need to mix until there are no visible streaks of flour in the mixture. (See note 3)
Transfer the mixture to the loaf pan
(Optional)- Sprinkle with any topping or leave as is.
Bake for 20 minutes or until a skewer or toothpick inserted in the center of the bread comes out clean with no unbaked mixture sticking to it.
Remove from the oven, but leave the bread in the baking pan for 10 minutes. then transfer to a cooling rack and cool for about 10-15 minutes before slicing

Video

Recipe Notes

1.If you do not have self-raising flour, then make your own by adding 2 teaspoons of baking powder to 2 cups (240 g) all-purpose flour (plain flour) . Whisk the baking powder well into the all-purpose flour (plain flour) to ensure that it is properly incorporated.

2. Using an egg-free mayonnaise in this recipe will work just as well as using mayonnaise containing egg. So use what you have and you will still end up with bakery-style deliciousness.

3. Avoid over mixing the batter. Mix until just combined. Overmixing is going to result in a dense, heavy textured bread

4. Keep in mind that baking times will vary slightly according to the pan you decide to use. Here is an approximate guide for the baking time when using the pans you prefer.

Muffin pan - 10 to 15 minutes
I used an 8.5 x 4.5 inch (21 x 11 cm) loaf pan for this recipe.
If you choose to use a larger pan, like a 9 x 5 inch (23 x 13 cm) pan, your loaf may come out a bit shorter and bake faster. Be sure to keep an eye on it and start checking for doneness a few minutes earlier than the recipe suggests.

Nutrition

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Topping and filling suggestions

The choice of topping and filling which you can use in this recipe is absolutely endless. Here are a few of my favourites. Give it a try if you like or use whichever you prefer.

Stir in some grated cheese and chopped baby spinach into the mix before baking.
Add a bit of spice and colour by adding in chopped jalapenos or sweet pepper and dried chillies flakes.
Chopped olives add amazing flavour and texture.
Brush with garlic or herb butter after baking
Top with seeds like sesame, poppy, or chia before baking.

This recipe was originally published on June 30, 2020 and updated on October 11, 2024 with updated content, photos and video.

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Comments

4.97 from 33 votes (23 ratings without comment)