bread without yeast, homemade with bread flour only
Last week I published a recipe for plain bread without yeast, today I continue in the series with bread made form only bread flour. No mixing with self-raising flour just pure bread flour and it came out really tender and crusty. I think I have finally managed to confirm that the technique I am using makes yeast-less bread very tender. How good is that? The recipe is shown below.
Tender homemade plain bread without yeast
I think I have finally confirmed how to make the bread tender. If you had read my earlier article you would realise that my success was no accident and I had failed many times. It looks like I have found a technique for making bread tender.
I have stopped using baking soda as it can be very difficutlt to control as too much makes bread greenish and salty or worse still gives bread an awful taste. Baking powder appears to be more neutral in its influence and easier to handle.
The homemade plain bread without yeast recipe
|Plain Bread without Yeast|
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 butter and the water. You will notice that the brown powder in the picture is gluten flour. I had run out of bread flour for the recipe so I had added 100g of plain flour and 5g of gluten to make up for the lack of sufficient bread flour. I didn’t fancy running down to the shop just for a 100 extra grams of bread flour. Mix the dry ingredients first before adding the butter. This will ensure that the ingredients are uniformly distributed before butter is added.
Add the butter and use you fingers and gently rub the butter into the flour.
This is my secret to making tender bread. Rub the butter into the flour. Rub it in well.
Then pour in the water in one go. This time around I am using 60% water with respect to the weight of the flour which is slightly less then my usual recipe. Please refer to my previous article on how to choose your flour.
You can see that the bread flour can hold the water and forms a nice dry dough. I did not kneed it too much, just enough to get it into a long roll to fit the baking tin.
Oil the tin before you put the dough inside. I pressed it flat with my fingers before resting the dough.
Use a damp cloth to cover the dough so that it will not form a skin. The resting is to allow the dough to relax so that it can expand easily during baking.
You can see that I used a brush to butter the top of the dough. This is to allow the top to ‘fry’ during baking and make it brown and crisp.
I baked it for 45 minutes at 220C (428F) and it baked very well. The homemade plain bread without yeast looks really nice and the crust was thin crust.
This homemade plain bread was really tender and good to taste. I do hope I can improve upon this recipe. Learn more about homemade plain bread without yeast by learning about the history of bread.
This is how the bread without yeast looks like when sliced. The top crust did break apart.
The best way to eat this homemade plain bread is with lots of butter. I am not sure f I am eating butter with bread or bread with butter but the texture and taste of soft molten butter oozing from a slice of bread onto your tongue is just awesome.
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This article on How to make plain bread without yeast was researched and written by Peter Achutha