There are many reasons that yeast must be excluded from a diet. Whether prescribed by a doctor or a simple allergy mandates it, a yeast free diet is achievable. Diets have to be drastically altered due to the widespread use of yeast in modern day cuisine. One of the most difficult foods to become accustomed to is bread without yeast. As nearly all breads are raised with the use of yeast bacteria, it is with great difficulty that one obtains bread without yeast and not sacrifice on taste.
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 obtain crusty, flat exteriors. However, breads such as these differ exceedingly from common sliced bread found at the market or grocery store.
To obtain a fluffier, moist, raised bread without yeast similar to store-bought bread, it is necessary to bake bread using a substance that will add air to the dough and achieve a softer, taller loaf. As a substitute for yeast, there are several other readily available ingredients one can use to bake their own bread without yeast present. Such ingredients as beer, baking soda, or unsweetened carbonated soda beverages all produce a raising effect in homemade breads. (Note, however, that beer is not recommended for baking bread without yeast, as yeast bacteria are used in the production of all beers).
The following is a simple recipe 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.
Looking for home cooked Italian food in Singapore, visit cirrusculinnaire.com/www.cirrusculinnaire.com now.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 obtain crusty, flat exteriors. However, breads such as these differ exceedingly from common sliced bread found at the market or grocery store.
To obtain a fluffier, moist, raised bread without yeast similar to store-bought bread, it is necessary to bake bread using a substance that will add air to the dough and achieve a softer, taller loaf. As a substitute for yeast, there are several other readily available ingredients one can use to bake their own bread without yeast present. Such ingredients as beer, baking soda, or unsweetened carbonated soda beverages all produce a raising effect in homemade breads. (Note, however, that beer is not recommended for baking bread without yeast, as yeast bacteria are used in the production of all beers).
The following is a simple recipe 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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