Artisan bread is a generic phrase that is used for a type of bread that is freshly made and consumed directly after baking for utmost freshness. The term is mostly used for homemade recipes for bread without yeast and baking soda. It isn’t preserved and packaged. It also doesn’t require bread making machines. It needs more fermentation time in comparison to commercially made rolls and breads.
No yeast breads:
Our quick, no-yeast bread recipe does not require stand mixers, special equipment and dough hooks. It is unique because it does not have yeast but still chewy and crumbly like real bread. It uses baking powder (not baking soda)
No yeast bread dough:
Homemade artisan, no yeast bread is crusty and easy. Its dough does not require kneading and uses only one mixing bowl. So, cleaning up after is a breeze. It is soft and puffy inside, but it isn’t that fluffy due to the absence of yeast. It has a nice golden-brown colored crust outside while inside it is a tight and dense crumb. Do not expect it to be light, bouncy or airy. Still, it is delicious and I prefer it over many different desserts and treats.
Easy homemade bread recipe without yeast:
- Yield: 1 loaf
- Preparation time: 10 minutes
- Cooking Time: 50 minutes
- Total Time: 60 minutes / 1 hour
Use metric cups.
- Eight teaspoons of baking powder
- 4 cups of plain or all-purpose flour
- 2 1/4 cups of warm milk
- 1 1/2 teaspoons of salt
- 1/4 cup of any plain oil, (vegetable, sunflower, canola, grape seed, rapeseed, light olive oil)
- 3 teaspoons of ordinary white sugar
Method and directions:
- First of all, preheat the microwave to (200°C fan) 220°Centigrade/ 430°Farenhiet.
- Liberally grease a loaf pan (22 x 13 cm/9 x 5″) then line the pan baking /parchment paper with overhang to the sides for easier lifting.
- Mix all the dry ingredients including sugar, salt, baking powder and flour. Mix well until well combined.
- Now add wet ingredients. Make a hole in the dough mid, pour in milk and oil. Fold until liquid ingredients are completely infused into the flour mixture. The batter will stir able and thick at this point.
- Scrape all the mixture into the loaf pan. Scrap the bowls’ sides clean with the help of a spatula and then smooth out batter’s surface.
- Allow it to bake for 30 minutes. Take it out from the microwave as well as cover it with foil.
- Reduce the oven’s temperature to 200°Centigrade/ 390°Farenhiet (180°C fan). Bake for further 20 minutes.
- Once done, remove it from the oven. Let it cool in the container for five minutes. After that, lift it out from the pan with the help of excess paper and put on a wire rack to cool.
- Let it rest to completely cool down prior to slicing, for almost around 45 minutes or more. It is delicate textured than an ordinary yeast bread but slices better than them. Slices easily on the next day and after.
- It can be served plain or made into toasts, grilled cheese sandwiches, bread and butter pudding. Dunk it into stews and soups or make jam sandwiches. It can be used for anything ordinary white bread is used for.
Tips and recipe notes:
- Half of the flour’s quantity can be substituted with whole wheat/whole meal flour. Bread flour or cake flour can also be used in place of plain flour.
- Self-raising or self-rising flour already has baking powder mixed in it. If you want to substitute plain flour used in this recipe with self-rising flour, do not add additional baking powder.
- 8 teaspoons of baking powder might seem a huge quantity, but it is just fine. This will be a big sized loaf, and baking powder does not have that strong rising power as in baking soda. Typical Irish breads use baking soda plus butter milk that is why they rise so easily. Eight teaspoons of baking powder will compensate for that. (However, two teaspoons of baking powder for every cup of flour is the norm).
- Any kind of dairy, non-dairy, full fat, low-fat milk can be used. Water could likewise be utilized in place of milk, but the crumb will not be as tender then.
- It is a flatbread, and it is necessary to use a loaf pan as the mixture will be very thick. It isn’t kneadable and can’t be free-formed. A 20cm/8″ square or round pan can also be used for baling it. It will require less baking time because it is somewhat less tall than the loaf pan.
- In case you intend to bake and cook it in the muffin pan, reduce the baking time even lower for like 22 to 25 minute at 350°Farenhiet/180°Centigrade. Also, check with the skewer for doneness.
- Per slice calories: 146 calories
- Size of slice: 1/2″ or 1.25cm thick
- Total slices: 16
- Carbohydrates: 24 grams
- Protein: 4 grams
- Fat: 4 grams
- Saturated Fat: 1 gram
- Cholesterol: 1 milligram
- Sodium: 209 milligram
- Potassium: 298 milligrams
- Fiber: 1 gram
- Sugar: 2 grams
- Vitamin A: 58IU
- Calcium: 137 milligram
- Iron: 1milligram
Flavored no yeast breads:
This is the basic recipe for non-yeast bread. It is highly versatile, and a lot of flavors can be induced into it.
- Add one large mashed potato into the dough at step two and make no yeast potato bread.
- Add two tablespoons of herbs of your choice like rosemary or oregano to make herbed flavored bread.
- To make cheese bread add one cup of freshly shredded parmesan cheese or any other grated cheese of your choice
- Add seasonings and chopped garlic to make garlic bread.
- If you want it to be on the sweeter side, feel free to add 1 cup of raisins, dried cranberries, walnuts, almonds or other dry fruits.
- Adding 2 teaspoons of ground cinnamon and 1 tablespoon of honey and raisins will also give it a unique, delicious flavor.
Let the baked bread cool. It can be then frozen for up to three months. Freeze either the slices or the whole loaf before serving thaw at room temperature or in the refrigerator and then reheat to soften. Enjoy as you like it.