Name: Croatian Quick Milk Bread Without Yeast – Bread Easy Recipes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk; 2 tablespoons vegetable oil or melted butter; 1 egg, beaten (optional for brushing top)

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This Croatian quick milk bread skips the yeast, but not the comfort. It’s got that soft, slightly sweet flavor we crave when the bread basket’s calling our name. Made with simple ingredients you probably already have, this bread recipe comes together without any fuss. It’s perfect for those ‘oops-I-forgot-the-bread’ dinners or when you’re craving a slice of warm, homemade goodness in under an hour. We make it often for breakfast toast, spontaneous lunches, and honestly, even with butter and jam at midnight. Think of it as your reliable kitchen wingman—there when you need it, always tasty, and way easier to get along with than dough that needs babysitting and rising. Yes, I’m looking at you, yeast.

1) Key Takeaways
2) Easy Croatian Quick Milk Bread Recipe
3) Ingredients for Croatian Quick Milk Bread
4) How to Make Croatian Quick Milk Bread
5) Tips for Making Croatian Quick Milk Bread
6) Making Croatian Quick Milk Bread Ahead of Time
7) Storing Leftover Croatian Quick Milk Bread
8) Try these bread recipes next!
9) Croatian Quick Milk Bread Recipe
10) Nutrition

1) Key Takeaways

This is a yeast-free bread recipe, ready in under an hour.
Simple pantry ingredients come together with minimal effort.
Perfect for breakfast, snacking, or serving with soups and stews.
Great introduction to baking if you’re new to bread making.

2) Easy Croatian Quick Milk Bread Recipe

I’ve baked this Croatian quick milk bread more times than I’ve reheated leftovers—and I reheat a lot of leftovers. This bread checks all the right boxes: fast, fluffy, and no yeast. And let me tell you, the moment it comes out of the oven, golden on top and still humming with warmth, it makes the whole kitchen smell like comfort.

It’s one of those bread easy recipes that feels like cheating in the best way. No waiting for dough to rise. No babysitting. Just mix, bake, slice, and try not to eat the entire loaf before dinner starts.

And what I really love is how forgiving it is. If your measuring is a little off or your pan’s not perfect, it still turns out good. Add a swipe of butter while it’s still warm or drizzle a little honey if you’re feeling sweet. I say keep this one printed and stuck to your fridge—right next to that “don’t forget to buy milk” note.

3) Ingredients for Croatian Quick Milk Bread

2 cups all-purpose flour
All-purpose flour keeps things simple. It’s versatile, reliable, and gives this loaf its soft yet sturdy crumb. I’ve used bread flour before in a pinch, but the texture changes slightly—still tasty though!

1 tablespoon baking powder
This is your rising star—literally. With no yeast in sight, baking powder does all the lifting here. Just be sure it’s fresh; expired powder makes for a very sad, dense loaf.

1/2 teaspoon salt
A bit of salt makes the flavor pop. Not too much, not too little—just enough to keep it from tasting bland. Think of it like the background music of your recipe: subtle, but necessary.

1 cup whole milk
Milk makes the bread tender and adds a bit of richness. If you’ve only got 2% or almond milk on hand, go ahead and use it. But whole milk gives the best texture, in my humble kitchen opinion.

2 tablespoons vegetable oil or melted butter
This helps give the bread that slightly crisp crust and adds a soft richness to each bite. I’ve used olive oil too, which brings a little Mediterranean twist.

1 egg, beaten (optional, for brushing)
If you like a glossy golden top, brush a little beaten egg over the dough before baking. Totally optional, but it gives your loaf that bakery-shop glow.

4) How to Make Croatian Quick Milk Bread

Step 1. Preheat your oven to 375°F and either grease a standard loaf pan or line it with parchment paper. That’s your starting line.

Step 2. In a large mixing bowl, whisk together the flour, baking powder, and salt. Just a quick stir to bring everything together.

Step 3. Add in the milk and oil. Stir it up with a wooden spoon or spatula. Don’t overthink it. You want the dough to be sticky but not runny.

Step 4. Scoop the dough into your prepared pan and level out the top a little. If you’re brushing it with egg, now’s the time.

Step 5. Pop it in the oven and bake for about 35 minutes. Check for that golden-brown top and use a toothpick to test the center—it should come out clean.

Step 6. Let it cool a few minutes before slicing. If you cut it too soon, you’ll lose that pillowy middle. Patience, friend. It’s worth it.

5) Tips for Making Croatian Quick Milk Bread

If your baking powder has been in the cabinet since last Thanksgiving, toss it. Fresh baking powder is key for a good rise. That’s the whole point of a no yeast recipe, right?

Don’t skip greasing your pan unless you’re a fan of chiseling bread out like a fossil. And if you’re using parchment, let it hang over the edges for easy lifting after baking. Makes clean-up a breeze, too.

When you mix the dough, keep it gentle. You’re not kneading pizza dough. A few lumps? No biggie. This is one of those quick and easy recipes that forgives you for not being perfect.

6) Making Croatian Quick Milk Bread Ahead of Time

I’ve baked this loaf the night before plenty of times. It holds up like a champ. You can wrap it in foil or store it in an airtight container, and it’ll still taste fresh the next day.

If you’re thinking breakfast, try slicing and toasting a piece the next morning with butter. Or go bold and slather it with your favorite jam. Either way, you’ve just made mornings better with a homemade win.

You can even freeze it. Just let it cool completely first, then wrap it tight. When you’re ready to eat, warm it in the oven and pretend it’s fresh-baked. Your kitchen will smell like you just whipped it up.

7) Storing Leftover Croatian Quick Milk Bread

Wrap the cooled loaf in foil or pop it into a reusable bag. Leave it at room temp for up to three days. After that, it’s best to slice and freeze it.

If you freeze it, pull out a slice and reheat in the toaster or oven. It’s surprisingly tasty even a week later, especially with a bit of honey or a swipe of butter.

This is one of those sweet easy recipes you’ll want to keep around. It doesn’t last long in our house—not because it spoils, but because we devour it.

8) Try these bread recipes next!

9) Croatian Quick Milk Bread Recipe