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.
19 Comments
MaedlFebruary 28, 2017
And thank you, too, Nancy. It tickles me to see that recipe still being made!
MaedlFebruary 27, 2017
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/
VickiFebruary 27, 2017
I loved your article Margie - so interesting and very well written. Thanks for sharing it and the recipe.
NancyFebruary 28, 2017
Me too, Margie.
Lovely article and i've saved your recipe for Irish soda brrad to make soon.
Lovely article and i've saved your recipe for Irish soda brrad to make soon.
AishaFebruary 27, 2017
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.
VickiFebruary 27, 2017
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 :-)
I just love this community :-)
MaedlFebruary 27, 2017
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.
Sarah J.February 27, 2017
How about a soda bread? https://food52.com/recipes... or https://food52.com/recipes... or, the most savory, https://food52.com/recipes...
VickiFebruary 26, 2017
Nancy, I have seen a something similar to what you suggest.
NancyFebruary 26, 2017
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.
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.
DorisFebruary 26, 2017
is she sensitive to commercial yeast as well as natural yeast such as the yeast that raises sourdough bread?
SmaugFebruary 26, 2017
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.
VickiFebruary 26, 2017
Unfortunately, she has a bad
reaction to all kinds of yeast.
reaction to all kinds of yeast.
NancyFebruary 26, 2017
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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