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
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.
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
shoelessmama April 29, 2014 REVIEW:
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!
Charlotte March 15, 2014 REVIEW:
This recipie was horrible, the inside wasn't cooked and the outside was brick hard and just tasted like flour. Not worth my time.
Libby February 26, 2014 REVIEW:
Needs salt badly! Otherwise, great, easy way to get a quick loaf of bread to accompany soup.
Matt February 12, 2014 REVIEW:
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.
Cow nance February 6, 2014 COMMENT: doesn't this bread need some kind of shortening?
Member since: Jan 31, 2008
chanchal November 7, 2013 REVIEW:
Not a bad bread but needs a little something - either sweet or salty - to improve the flavor.
Grandma Cindy February 6, 2013 REVIEW:
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!
Easy cooker January 26, 2013 REVIEW:
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 Foodie January 1, 2013 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.
submarine chef November 9, 2012 REVIEW:
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.
Baker Babe September 5, 2012 REVIEW:
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.
SaraM March 1, 2012 REVIEW:
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!
Stu.Kim January 16, 2012 REVIEW:
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.
Tigger May 10, 2009 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