Bread Without Yeast - Baking Soda Bread

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Bread Without Yeast - Baking Soda Bread

There are many reasons that yeast must be excluded from a diet. Whether prescribed by a doctor or a easy allergy mandates it, a yeast free diet is achievable. Diets have to be drastically altered due to the broad use of yeast in modern day cuisine. One of the most difficult foods to come to be accustomed to is bread without yeast. As nearly all breads are raised with the use of yeast bacteria, it is with great mystery that one obtains bread without yeast and not sell out on taste.

Bread Without Yeast - Baking Soda Bread

Breads without yeast, or any other oxidizing chemical or substance, are characteristically flat, hard, and dry. Breads such as Jewish "matzah" bread or some types of sourdough are baked in such a fashion as to procure crusty, flat exteriors. However, breads such as these differ exceedingly from common sliced bread found at the market or grocery store.

To procure a fluffier, moist, raised bread without yeast similar to store-bought bread, it is important to bake bread using a substance that will add air to the dough and accomplish a softer, taller loaf. As a substitute for yeast, there are some other effortlessly ready ingredients one can use to bake their own bread without yeast present. Such ingredients as beer, baking soda, or unsweetened carbonated soda beverages all furnish a raising corollary in homemade breads. (Note, however, that beer is not recommended for baking bread without yeast, as yeast bacteria are used in the output of all beers).

The following is a easy formula of a bread without yeast. Rather, it incorporates an unsweetened soda as the leavening agent.

Ingredients

2 1/3 cups self-rising flour

4 tablespoons white sugar

1 (12 fl ounce) can or bottle of unsweetened carbonated beverage

Directions

Preheat oven to 350 degrees F. Grease one 9 x 5 inch pan.

Combine the sugar, flour and carbonated beverage. Mix well and place into the prepared pan.

Bake at 350 degrees F for 40-45 minutes.

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