Bread Recipes Without Yeast

have yeast so we eat a lot of flat breads and biscuits.  But oh how I miss yeast bread!  Thanks!!

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Comments

  1. CharlieAnn says

    This recipe is from allrecipes.com and I have made and it is pretty good. Sounds strange, but you don’t taste the lemon-lime soda at all. There is also a rice flour bread that has know yeast which is pretty good also.
    Hope this is a help.
    CharlieAnn

    Yeast-Free Bread

    recipe image
    Rated: rating
    Submitted By: Andrew Chin
    Prep Time: 5 Minutes
    Cook Time: 45 Minutes

    Ready In: 50 Minutes
    Servings: 12
    ” Carbonation from your favorite soda pop or seltzer stimulates the leavening in the self-rising flour for this mighty-quick bread.”
    Ingredients:
    2 1/2 cups self-rising flour
    3 tablespoons white sugar

    1 (12 fluid ounce) can or bottle lemon-lime
    flavored carbonated beverage
    Directions:
    1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5 inch loaf pan.
    2. Combine the flour, sugar and carbonated beverage. Mix well and place into the prepared pan.
    3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Note: If using a sweetened carbonated beverage cut back on the sugar a little.

  2. Annie says

    Wheat or Corn muffins are quite bread-y and don’t (typically) use yeast.
    Here’s a recipe for a loaf-style yeast-free wheat bread: http://www.naturarx.com/recipes/yeast-free-bread-loaf.html
    I haven’t tried it out, but it’s worth a try.

    Cornbread is another good choice, as it has the density to mimick loaf-style breads. There are many recipes, this one is one I found: http://southernfood.about.com/od/cornbread/r/r91123a.htm

    If you really miss yeast bread, you can buy it or bake it just for you and store it, sliced, in the freezer. Most electric toasters have a defrost function and then you can either make toast or sandwiches straight away. That way you can have toast or a snawich every now and then, without a loaf going to waste.

  3. Lynn says

    You should look into salt-rising (salt-risen) bread. It’s an old-fashioned way to make bread which uses a non-yeast sponge/starter. There are a great number of recipes and websites with information about this. Good luck!

  4. Pene says

    I will give these a try. During Passover it gets tiring eating just Matzo. We do eat tortilla to give us variety though. Thank you.

  5. Laura says

    Here is my favorite yeast free bread recipe. It comes out of the oven looking like Artisan bread. It is great with soups and stews. It is a very forgiving recipe and can be used with many different types of ingredients. Enjoy!

    Yeast Free Country Bread

    Ingredients:
    1 1/2 c. whole wheat flour
    1 c. unbleached all purpose flour
    1/2 c. old fashioned rolled oats
    1/4 c. brown sugar, molasses, or honey (optional)
    4 tsp. baking powder
    1 tsp. salt
    1 1/2 c. almond milk (any liquid will do; rice milk, dairy milk, tomato juice, etc. Go with your taste buds)
    1/4 c. olive oil (any liquid fat will do…melted margerine, safflower oil, butter, etc.)
    Tips:
    Other seasonings, herbs, dried fruits or nuts can be added to your taste. Just make sure wet ingredients go with wet and dry ingredients go with dry. Fruit and nuts should be added last during the final stirring phase.

    Directions: Preheat oven to 400 F or 205 C.
    Mix dry ingredients together. Do NOT sift the flour. Mix liquid ingredients together and add to the dry ingredients. Mix ingredients until all the flour is absorbed. Dough should be moist but not sticky. It is important to not overwork the dough. With oiled hands, shape dough into a ball or oval and place on a baking sheet or preheated baking stone (my personal favorite). Score the top of the loaf with a large “X” and bake for about 40 minutes, or until the loaf sounds hollow when it is thumped and it has turned a golden brown color. Be sure to put a small pan or boiling water in the bottom of the oven while the bead is baking to help keep the bread from cracking. Allow bread to cool on a rack and then slice thick.

    • Carmen says

      i just made this recipe….and have to say, I am really impressed!! It’s great! I didn’t have ww flour, and used all white flour with the oatmeal, brown sugar and olive oil… i only had 1cup of milk so added 1/2 cup of guava passion orange juice… yum yum…. thank you much for sharing your recipe.

  6. Laura says

    Two corrections to the above recipe. 1. Put a small pan of (not or) boiling water in the bottom of the oven… 2. Knead the bread dough on a lightly floured surface to help incorporate all the ingredients if the dough is too stiff to mix in the bowl.

  7. Jennifer says

    ANGELA,
    Two thoughts. First, take any recipe for Beer Bread and substitute plain seltzer or club soda for the beer. My husband and son love this bread. You can also add cheese to it. Second, most recipes for sourdough starter to make sourdough breads with list yeast as an ingredient. However, this is not the original recipe. Part of the point of sourdough is that you don’t need yeast! Follow the instructions for making the starter and bread but leave out the yeast. Nothing like homemade sourdough bread, rolls, pancakes and cornbread. Good luck and good eating!

  8. di says

    i am baking wwheat bread in a solar oven with baking powder and no yeast and i am having trouble with it coming out too crumbly…any suggestions are welcome..thanks