If you don’t have yeast or sour dough starter, there are a multitude of yummy breads you can make using soda, baking powder and vinegar. A couple of the best websites I have found for these treats is:
Here are some no yeast recipes to give you an idea of the possibilities.
If recipe calls for self-raising flour, you can purchase it commercially of make your own with 1 cup of any grain flour mixed with 2 teas baking powder.
PIZZA CRUST
2 ½ cup flour, 3 tsp baking powder, 1 teas salt. Mix these together. Add 1 TB oil. Add water starting with 2/3 cup and continue adding tablespoons at a time until the dough holds together but is not sticky. Grease a 16” pizza pan or a baking sheet. Roll or pat the dough to form a circle or rectangle. Turn up the edge slightly to hold the sauce. Top with pizza sauce and add your favorite toppings – pepperoni, sausage, peppers, olives, seasonings and plenty of grated cheese. Bake at 400 degrees F for 15 to 17 minutes.
NO YEAST BREAD
4 cups flour, 8 teas baking powder, 3 teas white sugar, 1 ½ teas salt. Mix these all together. Mix 2 ¼ cups milk and ¼ cup oil together and add to dry ingredients. Mix well. Prepare 5” x 8” loaf pan by greasing it and placing a long strip of 5” wide parchment paper in pan overlapping the sides for easy removal of bread. Bake for 30 minutes in a 430 degree oven. Place tin foil over top and continue to bake at 390 degrees for 20 minutes. Cool for 5 minutes and using parchment paper on the sides, remove from pan. Slice after 45 minutes or the next day for best slices.
TORTILLAS
3 cups flour, 1 teas salt, 1 teas baking powder, 1/3 cup oil, 1 cup warm water. Mix flour, salt and Baking powder until well combined. Add the oil and water stiring until the dough is smooth. for 1 to 2 minutes on a lightly floured surface. Divide the dough into 16 equal parts. Roll each part into a ball and flatten with the palm of your hand. Let rest covered by a clean cloth for about 15 + minutes. Roll each dough ball into a circle about 6 inches in diameter and stack using waxed or parchment paper. Heat a large fry pan. Place each dough ball into the pan and cook until the bottom has brown spots and the top is bubbly (about 1 minute). Turn to other side and cook for 15 seconds until it has some brown spots but is still soft. Stack and put in a covered container to keep soft. These can be kept in the refrigerator and microwaved when ready to use.
IRISH SODA BREAD
Buttermilk is used in this recipe. You can make a substitute by mixing 1 TB white vinegar with 1 cup regular milk. Let stand for 5 minutes before using. 4 ¼ cups flour, 3 TB sugar, 1 teas baking soda, 1 teas salt. Blend these together. Cut with knives or mix with your fingers, 5 Tb cold butter until flour mixture is crumbly. Mix together 1 ¾ cup cold buttermilk, 1 egg (recommended but optional). Add to the flour/butter mixture and combine. 1 cup of raisins can be added for sweetness. Knead only until it forms a ball. Place on a greased cookie sheet. Score the top with a large X. Bake at 400 degrees for about 45 minutes. Cover top with foil for 25 minutes to prevent over browning. Let cool for 10 minutes. Can be refrigerated or frozen.
FOCATTA - ITALIAN FLATBREAD
2 cups flour, 1 TB baking powder, ½ teas salt. Mix together. Mix 1 cup water and 2 TB olive oil. Add to flour mixture. Knead for 1 minute until smooth. Pat into a 1/2” thick rectangle shape on a greased cookie sheet. Sprinkle 2 TB olive oil over top and sprinkle with 2 TB fresh rosemary and ½ teas course salt. Bake at 425 degrees F for 20 -25 minutes.
BISCUITS
2 cups flour, 1 TB Baking Powder, 1 TB sugar, 1 teas salt. Mix together. Add 6 TB VERY COLD shredded butter and mix quickly by hand until pea sized pieces of dough. Add ¾ cup cold whole milk. Mix only until it forms a ball. Flatten with your HAND and fold one side over the other. Do this 6 times to make a flaky dough. Dough should show pieces of butter. Flatten to 1” with your hand. Cut into circles and place 2” apart on greased baking sheet. Bake 425 degrees for 12 minutes. Remove from oven and brush with butter.
CRACKERS
The secret for flakey crackers is not to handle the dough very much. That is why a brief pulse with a food processor is perfect. 2 cups all purpose flour, 3 tsp baking powder, 1 TB sugar, ½ tsp salt. Mix these together. Using a food processor on pulse (or cut in with knives) 6 TB COLD butter (one TB as a time). 2 TB vegetable oil. Add 2/3 cup water a little at a time until dough starts to form into a ball. Turn out dough onto a floured surface and roll out until very thin. Cut the dough out in cracker shapes until all is used. Place on a baking sheet covered with parchment paper. Poke holes into crackers for even baking. Brush crackers with 1 beaten egg and sprinkle with course salt. Bake in a 400 degree F oven until just beginning to brown – about 10 minutes. Remove from oven and brush with 2 TB melted butter. Cool and store in an air-tight container.
SCONES
Hints for frying is use a large enough pot so oil will not splash out, use a thermometer so you fry at the prescribed temperature, fry until just browned, serve immediately. 2 cups all-purpose flour, 2 teas baking powder, ½ teaspoon salt, 1 TB sugar. Mix these together. Add 2 TB melted butter and 3/4+ C warm water until a dough ball is formed. Let the dough rest for 1 hour. Divide dough into 1 TB sized pieces. Roll and pat until about 1/2” thick. Pour enough oil into a pot or skillet until it is 2” deep. Heat to 375 degrees F. Drop 2 or 3 dough pieces at a time and fry until just brown on one side and turn over. Do the same on the other side. Drain on paper towels. These can be served in several ways. Sprinkle with powdered sugar. Spread with cream cheese, blueberries and top with maple syrup. Spread with a honey mixture made up of ½ cup butter blended with 2 TB honey, ½ teas cinnamon and ¼ teas coarse salt. Spread with Nutella and top with mini marshmallows and shredded coconut.
