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.
shoelessmama 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!
Mar 15, 2014
Charlotte 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.
Feb 26, 2014
Libby REVIEW: Needs salt badly! Otherwise, great, easy way to get a quick loaf of bread to accompany soup.
Feb 12, 2014
Matt 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.
Feb 6, 2014
Cow nance COMMENT: doesn't this bread need some kind of shortening?
Nov 7, 2013
chanchal Member since: January 31, 2008 REVIEW: Not a bad bread but needs a little something - either sweet or salty - to improve the flavor.
Feb 6, 2013
Grandma Cindy 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!
Jan 26, 2013
Easy cooker 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.
Jan 1, 2013
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.
Nov 9, 2012
submarine chef 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.