Easy Quick Bread
If you're all out of yeast but in need of some soft sandwich bread, learn How to Make Bread without Yeast with this easy Quick Bread Recipe.
Servings: 8 servings
Equipment
- Approximately 9"X5" loaf pan, metal of glass
Ingredients
- 2 1/4 cups All purpose flour Substitute with bread flour, self-rising flour, or whole-grain flour.
- 1 tablespoon Baking powder Omit if using self-rising flour.
- 1/2 teaspoon Fine ground salt Omit if using self-rising flour.
- 1 tablespoon Sugar, optional Use any sugar, including white sugar or a more complete sugar, such as Sucant.
- 3 large Eggs, at room temperature
- 1 1/2 cups Buttermilk Substitute with milk, dairy alternative "milk", buttermilk substitute, whey, or water. If using ALL whole-grain flour, add an additional 1/4 cup of liquid for a total of 1 3/4 cups.
- 1/2 cup Butter, melted and cooled to room temperature Substitute with other fat or oil, including ghee or clarified butter, coconut oil, olive oil, or avocado oil. Avoid highly processed oils, such a corn or canola oil.
Instructions
- Make sure your oven rack is placed on the middle rung, and preheat your oven to 350°F.
- Prepare your loaf pan by generously greasing it. If you wish, you can place a piece of parchment paper on the bottom of the loaf pan and grease generously.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate mixing bowl, whisk together the eggs, buttermilk, and melted butter.
- Pour the liquid ingredients into the dry ingredients, and using a spatula or wooden spoon, stir the ingredients together until the flour is completely moistened. But do not over mix. Mix just until all the flour is moistened. The batter will be lumpy.
- Pour the batter into your prepared loaf pan, and place the pan on the middle rack of your preheated 350°F oven. Bake for approximately 45 minutes. Since every oven is different, begin checking your bread at 40 minutes. It is done once the top is golden brown and a toothpick inserted in the middle of the bread comes out clean with just a few crumbs attached. If the toothpick comes out with wet batter on it, return the bread to the oven and bake for an additional 5 minutes.
- Once the bread is done, using pot holders or oven mitts, remove the pan from the oven and transfer to a cooling rack. When you can handle the pan comfortably, remove the bread from the pan and allow the bread to cool completely on the cooling rack.
- Bread may be sliced and enjoyed at this time or can be wrapped well and refrigerated. Refrigerated, the bread will stay fresh for about one week. If you wish, you may freeze this bread. Wrap well in plastic wrap, and store in a freezer-proof bag. Bread will stay fresh for about 2-3 months. Allow to defrost at room temperature before serving.
Video
Notes
Find this recipe and video at https://marysnest.com/how-to-make-bread-without-yeast/
Copyright © 2020 Mary's Nest, LLC, All Rights Reserved