Recipe: Bread without yeast

Yes you can. The Jewish often make bread without yeast although it doesn't rise as well. Try these recipes that use non-yeast leavening agents. If you do a google search for bread without yeast you get a number of other recipes too.

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RECIPE 1:

2 1/3 cups self-rising flour
4 tablespoons white sugar
1 (12 fl ounce) can or bottle of unsweetened carbonated beverage to make it rise

Preheat oven to 350 degrees F. Grease one 9 x 5 inch pan.

Combine the sugar, flour and carbonated beverage. Mix well and place into the prepared pan.

Bake at 350 degrees F for 40-45 minutes.

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RECIPE 2:
This recipe makes a 2 lb. round loaf. Use a pizza pan for baking, preferably one of the silvertone no-stick type. Otherwise you will need to flour the bottom where the bread rests to keep it from sticking.

4 cups flour
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp baking soda
11/2 cups water
2 tsp vinegar (cider or white)

Preheat 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 1 tbsp melted or softened butter to soften the crust.