Technically, it is possible to bake bread with yeast but without letting it rise with yeast, but the result will likely be very different from traditional yeast-leavened bread.
When bread dough is allowed to rise with yeast, it undergoes a process called fermentation. During fermentation, yeast consumes sugars in the dough and produces carbon dioxide gas, which gets trapped in the gluten structure of the dough. This trapped gas causes the dough to expand, creating a light and airy texture in the final bread.
If you skip the rising step, you won't get the same level of fermentation and gas production, which means the bread will be denser and have a different texture. The lack of rising time will result in a more compact and heavy loaf.
Without the proper rise, the bread might also lack the characteristic flavors developed during fermentation. The rising process helps develop complex flavors in the dough, which is one of the reasons why traditional yeast-leavened bread has a distinct taste.
In some cases, flatbreads and crackers are made without yeast or rising time, resulting in a different texture and flavor profile. However, if you are looking to make traditional loaf-style bread with yeast, it's essential to allow the dough to rise to achieve the desired texture and taste.