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No-Yeast Bread

recipe at a glance
Rating: 3/5
15 reviews
3 comments


ready in: 1-2 hrs
serves/makes:   12
  

recipe id: 77708

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ingredients

4 cups flour
1 tablespoon sugar
1/2 tablespoon baking powder
1/2 tablespoon baking soda
1 1/2 cup water
2 teaspoons vinegar (cider or white)
1 tablespoon butter or margarine

directions

Heat oven to 400 degrees F. Combine dry ingredients and mix. Combine water and vinegar. Add wet ingredients to dry and mix.

Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it). Shape into a round (about 1 1/2 to 2 inches high), then place on pan. Dip a sharp knife into flour and cut an 'X' into the top of the loaf.

Bake 40 minutes. Remove, and while hot, glaze with melted or softened butter. The butter glaze gives flavor as well as softens the crust.

added by

jeffy

nutrition

165 calories, 1 grams fat, 33 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
17%
number of 4 star votes on this recipe
640%
number of 3 star votes on this recipe
533%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
320%
number of unrated comments on this recipe3



Guest at CDKitchen.com




REVIEW: 3 star recipe rating
I made a version of this recipe. I used self rising flour cuz its got baking soda and powder already in it. I omitted the butter and added 6 tbs of olive oil a few shakes of garlic salt and some dill. Also I didn't knead it I brought dough together in a bowl and floured the outside so it wouldn't stick and patted it into a round on a cookie sheet topped with olive oil baked for 30 min at 400 and topped with butter when it was done. YUM! It was a little dense but not like a dough brick more like a fluffy biscuit texture and the crust was crisp but softened nicely when cooled. I even made another batch today and shaped it into 4 sub shapes for sandwiches came out great!


Guest at CDKitchen.com




REVIEW: 1 star recipe rating
I just made this. I increased the baking powder and added a tbs of salt. The outside was rock hard and inside doughy. Not a fan


Guest at CDKitchen.com




REVIEW: 4 star recipe rating
I changed the quantity to 1 tsp of baking soda and powder and added a half tsp of sugar and salt and it came out great! Just be prepared Bc it does come out thick like a cake, but it tastes SO good right out of the oven! Keeping this recipie :)


Guest at CDKitchen.com




REVIEW: 5 star recipe rating
LOVED it !!! I am on a very restrictive diet and this bread almost made me cry it was so good. I love crusty bread and I used cream of tartar in place of baking powder. I think it is a great recipe. Thank you


Guest at CDKitchen.com




REVIEW: 4 star recipe rating
After reading reviews I used 1 TBSP each of baking soda and baking powder and cooked it for 28 minutes. It is a great biscuit-like bread that goes well with soups!


Guest at CDKitchen.com




REVIEW: 1 star recipe rating
This recipie was horrible, the inside wasn't cooked and the outside was brick hard and just tasted like flour. Not worth my time.


Guest at CDKitchen.com




REVIEW: 3 star recipe rating
Needs salt badly! Otherwise, great, easy way to get a quick loaf of bread to accompany soup.


Guest at CDKitchen.com




REVIEW: 1 star recipe rating
I imagine this is what play-dough would taste like if one were to bake it. Suggest adding a tsp. of salt and omitting the baking soda all together. I will NOT make this again. Yeast bread is worth the extra time.


Guest at CDKitchen.com

Cow nance

COMMENT:
doesn't this bread need some kind of shortening?


Registered Member at CDKitchen.com
Member since:
Apr 11, 2001





REVIEW: 4 star recipe rating
Not a bad bread but needs a little something - either sweet or salty - to improve the flavor.


Guest at CDKitchen.com




REVIEW: 4 star recipe rating
I took head to the other comments and increased the baking soda and powder to 1 tbsp, put a pan of water in oven while baking. BUT, I divided dough in portions and rolled, pressed down and filled with BBQ Chicken and cheese, put folded over like pocket sandwiches. Topped with butter before cooking and they were AWESOME! My family loves them and I will be making again!


Guest at CDKitchen.com




REVIEW: 3 star recipe rating
I made this recipe to go with soup i really liked how dense and crisp the crust was. The only thing that was missing was salt, the bread tasted like it was missing something and that was salt so the next time i make it i will be adding that.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
This was very good! I baked it on foil on a small cookie sheet. When I preheated the oven, I put a pie dish with water and left in entire baking time. I shaped it into an oblong bread shape and made a lengthwise slit and short slits going across. I only baked it for 20 minutes instead of 40 and it came out great. It would have been as hard as a rock if I would have left it in for 40 min.! I lightly sprinkled a touch of salt across it and we used it to dip in olive oil and spices. Also lightly put a little butter where the slits were. Also when I first started to shape it I needed to add a little water to it to form.


Guest at CDKitchen.com




REVIEW: 3 star recipe rating
I tested this recipe a few times because the first time I used it, the bread did come up pretty dense. Most "no yeast" breads commonly come out pretty dense and the chemical rise relies on the vinegar baking soda chemical reaction. After playing with the measurements a couple more times, I found that increasing the baking soda amount to one tablespoon created a slightly better rise. There really is no need to proof this dough since most of the chemical reaction is coming from baking soda/vinegar reaction. There is no yeast to release the CO2 that cause the rise in yeast breads. The excessively thick hard crust that came from the original recipe can be, somewhat, reduced if you place a shallow pan of water in the oven during pre-heating and during baking. This will humidify the oven environment and allow for a somewhat less crustier bread. This is a common practice when baking peasant style breads. I think through further experimentation, this no-yeast bread can be successful.


Guest at CDKitchen.com




REVIEW: 4 star recipe rating
This was quick and easy. Great for soup or for just a snack. I wouldn't use for sandwiches as it is so dense. Was VERY dense. Maybe I over kneaded...who knows. The crust was also VERY VERY crisp and hard. I don't mind that but others may. I will try this again with an egg wash to help prevent the super crust.

The flavor of this bread reminded me of a soft pretzel. I think this would be better labeled as pretzel bread. Could even do the water bath to create a pretzel crust I'm sure. Will have to try.


Guest at CDKitchen.com




REVIEW: 4 star recipe rating
I love this recipe because it's so easy! I used 2 cups of whole wheat and the bread is very dense. I only cooked it for 20 minutes, so my crust wasn't too hard. It's tasty!


Guest at CDKitchen.com




REVIEW: 3 star recipe rating
It tastes good... I think if you add about 3 tbsp amount of honey it'll give a nice sweet taste to it... and then at the end, add butter/honey glaze on it. It is also very hard. It has a biscuit-y texture. What I did was mad a loaf and then made small rolled buns (like a hot cross-bun). Please add more details as to how to which pan we should use... other wise a simple, easy recipe.


Guest at CDKitchen.com

Tigger

COMMENT:
This mixed up fairly quick - Did not get enough rise out of the dough. Though It didn't say to let it rise. Am I supposed to? Crust was a little too hard. I will make modifications and see if I get better results the next time


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