I am going to give this one a try. I was going to use my bread machine but realized the yeast I have is too old and no longer activating. And given I am out of bread at the moment and really craving some, I went in search of a non-yeast bread recipe. Which I have somewhere but didn’t feel like going through my stacks of handwritten recipe notes. This one sounds good – thought I would pass it along.
I’m using a combo of butter and coconut oil. Mix of almond milk and h2o. Bobs Red Mill All Purpose Flour. Honey in place of the sugar.
Ingredients
CupsMetric
- ▢4 cups flour , plain/all purpose (Note 1)
- ▢8 tsp baking powder (Note 2)
- ▢3 tsp white sugar
- ▢1 1/2 tsp cooking / kosher salt (REDUCE to 1 tsp if using table salt, Note 3)
- ▢2 1/4 cups milk , warmed (any – Note 4)
- ▢1/4 cup oil , any plain (vegetable, canola, sunflower, rapeseed, grapeseed, light olive oil)
Cook Mode
Prevent screen from sleeping
Instructions
- Preheat oven to 220°C/430°F (200°C fan).
- Grease a 22 x 13 cm / 9 x 5″ loaf pan, then line with parchment/baking paper with overhang (to lift out).
- Mix dry: Place flour, baking powder, salt and sugar in a bowl, mix to combine.
- Add wet: Make a well in the centre, pour in oil and milk. Mix until flour is fully incorporated – batter will be thick but stirrable.
- Fill pan: Scrape into loaf pan, using a rubber spatula to scrape the bowl clean and smooth the surface.
- Bake 30 minutes. Remove from oven, cover with foil.
- Return to oven. Turn oven DOWN to 200°C/390°F (180°C fan), bake 20 minutes.
- Remove from oven. Cool in pan 5 minutes, then use excess paper to lift out and transfer to cooling rack.
- Cool completely before slicing – 45 minutes+. It IS more delicate than yeast breads (can’t change science!) but slices far better than the usual “cake like” no yeast breads. Slices perfectly on Day 2 and beyond.
- Use for sandwiches, toast, grilled cheese, french toast, bread and butter pudding – anything you use “real” sandwich bread for!
google.com, pub-7604146931705362, DIRECT, f08c47fec0942fa0
