plain bread without yeast, homemade
Last week I had published my first successful recipe for plain bread without yeast. Today I am continuing with this theme of plain bread without yeast. There will several more recipes with the theme plain bread without yeast in the articles to come and I do hope they will be useful to you. This recipe for plain bread without yeast is very much improved with a thinner crust.
Success at making homemade plain bread without yeast
If you had read my earlier article you would realise that my success was no accident and I had failed many times. Eventually, I figured out that a key factor in making homemade plain bread without yeast is the amount of water and the amount of baking soda to be used. I took a short cut by using self-raising flour which really helped me get good results quickly. I did make another plain bread without yeast but it failed miserably because I had used too much baking soda hence the taste was just too salty and horrible. Please refer to my previous article on plain bread without yeast to recap some of the difficulties.
After a failed experiment I switched to using baking powder instead of baking soda. That really helped to make a good quality plain bread without yeast.
The homemade plain bread without yeast recipe
|Plain Bread without Yeast
|Self raising flour
Photos of the homemade plain bread without yeast process
Weigh all the ingredients, for the plain bread without yeast recipe, into a bowl but hold back on the water. Mix the dry ingredients first before adding the butter so that the salt, sugar and baking powders will be uniformly distributed before butter is added.
Use you fingers and gently rub the butter into the flour. Rub it enough to have fine lumps of butter. Those fine lumps will melt and leave small holes in the bread when baked. These holes will make it look more like bread than cake. Furthermore, the butter and sugar in the recipe adds flavour.
Then pour in the water in one go. Self-raising flour cannot hold as much water as bread flour and for that reason I am using 65% water with respect to the weight of the flour. If I had tried to use more water it would become batter. Please refer to my previous article on how to choose your flour.
This time around I am using my hands to very gently stir the flour water mixture. If you are to vigorous or rough, a lot of gluten will be released and the bread will become tough.
I placed the ball of dough into a bread baking tin and then used an oiled spoon to flatten or rather level the top of the dough. The oiled spoon gave the top of the a nice shine.
Then cover the dough with a really damp cloth and let it rest for half an hour. The resting is to ensure the bread dough relaxes enough to lose its elasticity and become pliable. This will allow the rising gases, during baking, to push and expand the dough. The damp cloth is to prevent the dough from drying out and forming a tough skin on the outside. Read my article on making rock bread without yeast. You will realise that the article was written in jest to show all the wrong ways to make bread without yeast. If the dough forms a thick skin as it dries the baked crust will be very hard.
Bake for 40 minutes at 220C (428F). The homemade plain bread without yeast looks really nice and the crust was thin crust.
This homemade plain bread was tender and good to taste. I will try to improve on this bread without yeast recipe. Learn more about plain bread without yeast by learning about the history of bread.
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This article on How to make plain bread without yeast was researched and written by Peter Achutha