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Bread without yeast?

I have a friend that loves bread but has recently become very sensitive to yeast. Does anyone have a recipe for making crusty bread without yeast? I would love to make some for her. Thanks.

asked by Vicki over 1 year ago

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19 answers 875 views
Nancy
Nancy

Nancy is a trusted home cook.

added over 1 year ago

You can making a baking powder biscuit recipe in a cast iron pan and for a maximum bake time to get some (more) crust on it.

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Doris
added over 1 year ago

is she sensitive to commercial yeast as well as natural yeast such as the yeast that raises sourdough bread?

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Smaug
added over 1 year ago

My understanding (I'm not an expert) is that baker's yeast- saccharomyces cerevisiae- is also among the common yeasts captured in sourdough starter, so that's not necessarily a safe haven.

Vicki
added over 1 year ago

Unfortunately, she has a bad
reaction to all kinds of yeast.

Vicki
added over 1 year ago

Nancy, I have seen a something similar to what you suggest.

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Nancy
Nancy

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added over 1 year ago

Good.
Any biscuit recipe will do.
You can make individual portions or a big flatish loaf, which you then cut in sizes or shapes as needed.
Also split them (after baking) and toast for even more crunch.

Smaug
added over 1 year ago

You might do a recipe search online or in books for quick breads- there are quite a few of them.

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Vicki
added over 1 year ago

Thanks, good idea. I think the savory quick breads may be the best alternative.

Sarah Jampel
Sarah Jampel

Sarah is Food52's senior staff writer & stylist.

added over 1 year ago

How about a soda bread? https://food52.com/recipes... or https://food52.com/recipes... or, the most savory, https://food52.com/recipes...

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Maedl
Maedl

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added over 1 year ago

Soda bread is a good suggestion--and you can make either the American soda bread with all purpose flour and raisins or the more traditional soda bread with whole wheat flour.

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Maedl
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 1 year ago

Another idea--not exactly bread, but still good: popovers or gougeres.

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Vicki
added over 1 year ago

Thanks Maedl, I think the soda breads and savory quick breads would be my choice if I had to give up yeast breads - Heaven forbid :-)

Aisha
added over 1 year ago

Soda bread is the way to go. You've had a few suggestions for recipes on food 52. I know over at Serious Eats there's a pretty detailed piece by Stella Parks on how to achieve chewy, hearty, crusty soda bread.

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Vicki
added over 1 year ago

Thanks to all the good suggestions. Because my friend is not a sweet tooth kinda person, I think I will do a test run with the Irish Brown Soda Bread, the Mediterranean Olive Bread, the peppery popovers and will definitely check out the Serious Eats link.

I just love this community :-)

Maedl
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 1 year ago

Vicki, I wrote an article about soda bread a few years ago. I included the recipe I use at the end. I think the recipe lends itself to variations and playing around with flavor combinations. I think lemon-rosemary or lemon-dill might be good. It's time for me to trot out the recipe, too--St. Patrick's Day is just around the corner. Have a look: http://www.americanfoodroots.com/50-states/missouri/irish-american-soda-bread-can-have-an-italian-accent/

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Vicki
added over 1 year ago

I loved your article Margie - so interesting and very well written. Thanks for sharing it and the recipe.

Nancy
Nancy

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added over 1 year ago

Me too, Margie.
Lovely article and i've saved your recipe for Irish soda brrad to make soon.

Maedl
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 1 year ago

Thank you so much, Vicki!

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Maedl
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 1 year ago

And thank you, too, Nancy. It tickles me to see that recipe still being made!

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