Bread is a product that is baked, fried or steamed from dough (which is obtained by mixing different ingredients, but the main one is flour). To make it lush and soft, special baking powder is used to saturate the dough with gas bubbles. To add taste and aroma, various spices are added (sesame seeds, poppy seeds, caraway seeds, raisins, nuts, garlic, dried apricots, etc.). Eat bread as a separate dish (sandwiches and toasts with butter, margarine, jam, jam, honey, marmalade, jelly) or in addition to the main dishes (soups, salads, main dishes).
The taste and quality of bread are affected by the method of fermentation and the ingredients used for this purpose. Most often it is yeast (biological baking powder). Chemical products such as baking soda (NaHCO3) are used to ferment unleavened bread . In this way, quick bread is baked. Recipes of yeast-free bread often involve the use of (as an acidic ingredient) buttermilk or kefir. As a result of the interaction of acid with sodium bicarbonate (baking soda) , bubbles of carbon dioxide gas will form, which, loosening the dough, makes the bread lush. Therefore, before baking, be sure to add leaven, which will make it easy.
Recipe 1
Many non-yeast bread recipes recommend using only soda. But it’s better to extinguish it: drip a few drops of boiling water or citric acid. Ingredients for Banana Bread:
- 2 cups (thin) flour;
- 1 teaspoon of baking soda;
- ¼ tablespoons of tea salt;
- ½ cup butter;
- 2 eggs, beat;
- ¾ cup brown sugar;
- 2 1/3 cups of overripe banana puree.
The oven is heated to 175 C. Lightly grease a baking dish. In a large bowl, flour, soda and salt are mixed. In a separate bowl, prepare a homogeneous mass of butter and brown sugar, add eggs and banana puree. Spread in flour and mix. Pour the dough into the prepared form. Bake for about 65 minutes until a toothpick inserted in the center of the bread comes out clean. This recipe produces unusual, but very tasty, yeast-free pastries. Bread is placed in a saucepan for 10 minutes to allow it to cool, and then served with tea or sweet porridge.
Recipe 2
Most often, yeast-free recipes involve the use of wheat or rye flour. To prepare a product based on chemical leaven, you will need:
- 150 g whole wheat flour (grains);
- 150 g of fine flour (baking);
- 1 teaspoon of baking soda;
- 1 ½ teaspoon of tea salt;
- 250 ml of buttermilk.
The oven is heated to 180 C. Pour flour, soda and salt into a bowl. Add buttermilk, stir and quickly form the dough into a bowl. The baking sheet is sprinkled with flour, a bowl is placed on it and a deep knife is made into deep cuts that divide the loaf into four identical fragments. Bake for about 40 minutes. Usually, yeast-free bread recipes contain tips for checking the readiness of the product at the end of baking. This can be done as follows: when pressed, the bread should easily sag, and then immediately take its original shape.
Recipe 3
Very quickly and easily you can make rye yeast-free bread. It is easily divided into segments, great for thick soup, as well as for sandwiches. Unleavened bread is better to eat fresh. This recipe uses milk and rye flour. To prepare it, you will need products:
- 250 g rye flour;
- 1 teaspoon drinking soda (sodium bicarbonate);
- 200 ml of milk;
- 2 teaspoons of tartar (a mixture of salts of potassium bitartrate and potassium tartrate, which precipitates as a crystalline precipitate in the production of wine);
- 1 tablespoon butter.
Mix flour, tartar and soda. Add milk, it turns out a soft sticky ball of dough. Spread a tablespoon of softened oil on it and knead again, a smooth homogeneous mass should be obtained, which is formed into a ball. Spread the dough on a greased baking sheet. Deep cuts are made in the upper part, which intersect in the center of the roll, as a result of which eight identical segments will be marked on it. Cover the pan with the dough with a large bowl of heat-resistant glass (pyrex). Bake for about 65 minutes in an oven heated to 175 ° C.