How to Make Bread Without Yeast
Breads are an important part of any cuisine. Almost every country has a bread that it can call its own. Whenever making bread, we almost always use yeast. It’s one of the most important ingredients for successful bread-making. It allows the dough to rise, strengthens the dough, and imparts better flavor in the bread. However, not all breads require yeast. Here’s how to make bread dough without yeast.
Why Yeast is Important
Before we teach you how you can make bread without using yeast, let us first understand why most breads call for such an ingredient. There are three fundamental reasons why bakers will use yeast in many of their creations.
- Yeast facilitates the better rising of the dough.
- Yeast strengthens the network of gluten in the dough.
- Yeast imparts a more intense flavor in the bread.
It should be obvious that no yeast bread are those that do not require the rising of the dough. When it comes to the flavor of the bread, additional ingredients can impart any flavor that the baker wishes to have on the bread.
There are also people who may have digestive systems that are not that tolerant of yeast. After all, these are fungal microorganisms that produce gas in a very efficient manner.
Making Bread Without Yeast
Since yeast allows the bread dough to rise and impart flavor on it, making bread without this ingredient calls for substitution. One should be able to look for ingredients that will help make the dough rise. The addition of ingredients can also help in the leavening process while imparting flavor. Here are some of the ingredients that you can use:
Baking Soda or Baking Powder
The main difference between a baking powder and a baking soda is the presence of a dry acid in the baking powder. In general, baking powder is a combination of baking soda and an acid. As such, if you are going to use baking soda in your bread dough, it is important to add an acid.
Baking soda is an alkaline. You need an acid to create a chemical reaction that will produce bubbles. It is these pockets of air that will make the dough rise. Putting more baking soda into your recipe does not always lead to a greater rise in the dough. This is dependent on the amount of acid that you put in the mixture. If you put more baking soda than acid, you will end up with a baked product that has a soapy, metallic taste.
Baking powder is a much better leavening agent than baking soda. The reason is simple. There is no need to add the correct amount of acid since it already contains dry acid. This is not always the case, however. There are still no yeast bread recipes that utilize baking powder that will call for the addition of an acid. This is more for enhancing the flavor of the recipe.
Alternatives to Baking Powder or Baking Soda
There are people who want to learn how to make bread dough without yeast, baking powder, or baking soda. This is still possible. You can always think of other ingredients that can give you enough air bubbles to mix with flour.
One of the possible alternatives will be to use egg whites. Whip them until they form a foamy consistency like that of meringue. Egg whites contain protein. Whipping air into the protein matrix of egg whites can help provide the “rise” that you need in your dough.
Heating up the bread dough will stabilize the protein-air matrix. This will help keep the form of your bread. However, your bread will not be as light as breads made with yeast, baking powder, or baking soda. It will be denser than your usual bread.
As mentioned, you will need an acid in your dough if you are going to use baking soda. You can add plain yogurt to baking soda to initiate the kind of reaction that you need. You will need about 3.2 ounces of plain yogurt for every teaspoon of baking soda.
There are acids other than plain yogurt that you can use. For example, you can add a teaspoon of lemon juice for every tablespoon of baking soda. This is the same proportion of acid with baking soda if you use vinegar instead. You can also use buttermilk if you like. The ratio is almost the same as that of plain yogurt substitute. If you do not have buttermilk, you can create a solution of vinegar and lukewarm milk.
Any liquid fat will provide your recipe with the kind of richness and level of moisture that you want in your no yeast bread. Most people will use either vegetable oil or canola oil. There are also those who prefer coconut oil or melted butter. These can impart a different flavor and a creamier texture to their breads. If you want something a bit savory, then you should try using olive oil.
Salt does more than add flavor to your bread. It can also help strengthen the structure of the gluten matrix of the bread dough. This allows the bread to retain its shape a lot better than without the use of salt.
Instant No Yeast Bread Recipe
If you are pressed for time and you do not have the luxury of ingredients, this instant no yeast bread recipe will still give you a delicious baked good to feast on. It does not require yeast or eggs. It only comes with 4 very simple ingredients that all kitchens have. What is crucial here is the precise amounts of ingredients to use. The best part of this recipe is that you can have your delicious bread in as little as 45 minutes.
- 17.63 ounces or 500 grams of all-purpose flour (you can also use regular cake flour)
- 10.48 ounces or 310 mL of milk
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- Turn on your oven and let it heat up to 375 degrees Fahrenheit. Heat up a baking stone by placing it in the oven. If you do not have a baking stone, you can place a heavy baking sheet instead.
- Combine the three dry ingredients in a large mixing bowl. Mix them very well.
- Pour the milk slowly while continuing to mix the ingredients. Keep on mixing until you are able to form a non-sticky bread dough. Some people will use a wooden spoon for this. However, it is best to use your hands. A stand mixer can make your work a lot easier.
- Place the bread dough on flat surface. Knead the dough for a bit to make sure you get a more uniform consistency.
- Form a large ball using the dough. Flatten the dough to about 1.5 inches thick. Get a small knife and score the dough’s top. It is important to flatten the dough to about this thick for a more uniform cooking.
- Place the dough on the thick baking sheet or the hot baking stone. Cook for 35 minutes. Watch the outer surface of the bread. It should be pale brown. If you tap the bread on its bottom, it should sound hollow.
Quick Dinner Rolls Recipe
Meals can be made more special with the addition of dinner rolls. They are perfect for those who love to turn their stews and other meat dishes into hearty sliders. The secret to this dinner rolls recipe is that it never uses water. It relies, instead, on both olive oil and plain yogurt to give this dinner roll the softness that you won’t get elsewhere. This recipe also calls for the use of baking powder. And while baking powder already contains dry acid, the addition of plain yogurt has a different purpose. It adds moisture to the dough, making it softer and richer at the same time.
- 5 cups of all-purpose flour
- 2 cups of plain yogurt
- 1 cup of olive oil
- ½ cup to 1 cup of whole wheat flour
- 5 teaspoons of baking powder
- 1 egg yolk, beaten
- 2 teaspoons of salt
- 2 teaspoons of sugar, if desired
- Get ready with the oven by heating it up to 370 degrees Fahrenheit. Line a heavy-duty baking sheet with good-quality parchment paper.
- Combine the baking powder, sugar, salt, yogurt, and olive oil. Mix well.
- Whisk the whole wheat flour and the all-purpose flour. Mix the dry and wet ingredients until you get a bread dough. You can mix it using your hands. A stand mixer can help make your work a lot easier.
- Divide the dough into small balls. Arrange the small dough balls on the parchment paper.
- Brush the top of the small dough balls with the egg yolk.
- Bake until the bread turns golden brown. This should take about 20 minutes or so.
Learning how to make bread dough without yeast is not difficult. One only needs the right ingredients to substitute for yeast. These ingredients should compensate for the different functions that yeast has on bread-making.