AuthorSteve Nubie
Breads made without yeast are often referred to as soda breads or cake breads. The reason is that they use either baking powder or baking soda in place of the yeast. You’ll also see eggs and milk often added as an ingredient to enhance the texture and the rise of the bread. These breads will not rise much after kneading but they will rise during the baking process. You’ll also notice that you do not achieve a traditional dough ball but rather a batter consistency. That’s to be expected so don’t add more flour.
The reason for this type of bread is either for someone who has a yeast allergy (although this is very rare) or if you don’t happen to have any yeast on hand.
These types of breads will not have the same texture as a yeast bread and can be a bit crumbly so they’re not ideal for sandwiches, but go well as a side to any meal. They also don’t keep as well as a yeast bread so cover them with foil and refrigerate if you don’t eat it right away. These types of bread do taste good and the vinegar not only gives it a piquant flavor but interacts with the baking powder to help the bread rise. One of the things you may notice are large air bubbles in the bread similar to what you see in classic artisan breads.
Add the ingredients to the bread pan in the order indicated and select the cake bread setting If your machine has one, or the wheat bread setting even though a non-yeast bread will not rise during the rise cycle.
Set the machine for a 1.5-pound loaf and medium crust
When the bread is finished let it rest for 10 minutes and either serve immediately or wrap in foil and refrigerate.
Ingredients
Directions
Add the ingredients to the bread pan in the order indicated and select the cake bread setting If your machine has one, or the wheat bread setting even though a non-yeast bread will not rise during the rise cycle.
Set the machine for a 1.5-pound loaf and medium crust
When the bread is finished let it rest for 10 minutes and either serve immediately or wrap in foil and refrigerate.
