No Yeast Bread – Damn Delicious – LaoudIt Recipe

No Yeast Bread – Damn Delicious

Yeast-Free Bread - Yes, you can make beautiful, rustic homemade bread WITHOUT the yeast, proof or leavening.  Made so quickly + easily.  AND SO GOOD.

Yes, you can make beautiful, rustic homemade bread WITHOUT the yeast, proof or leavening. Made so quickly + easily. AND SO GOOD.

Yeast-Free Bread - Yes, you can make beautiful, rustic homemade bread WITHOUT the yeast, proof or leavening.  Made so quickly + easily.  AND SO GOOD.

2020 was the year of yeast shortages (along with toilet paper, hand sanitizer, and Lysol wipes). But fear not. Because if we ever have another shortage of yeast husks (or if you’re just running out of your pantry and don’t want to do that emergency grocery run), I’ve got you covered.

With a very short ingredient list, this quick bread makes so quickly. And when I say fast I mean quickly. No increase. No proof. No waiting.

No, just mix, shape and cook. Let cool, slice and serve with your favorite jams. Or grill them lightly and make your favorite turkey club sammies.

However, I prefer the first one, especially when it’s still out of the oven!

Yeast-Free Bread - Yes, you can make beautiful, rustic homemade bread WITHOUT the yeast, proof, or leavening.  Made so quickly + easily.  AND SO GOOD.

Yeast-free bread

Yes, you can make beautiful, rustic homemade bread WITHOUT the yeast, proof or leavening. Made so quickly + easily. AND SO GOOD.

Yeast-free bread

20 minutes35 minutes

Chungah rhee

Ingredients:

  • 3 1/2 cups all-purpose flour *
  • 2 tablespoons of sugar
  • 1 1/4 teaspoons kosher salt
  • 1 1/4 teaspoons of baking soda
  • 1 1/2 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon of oatmeal

Directions:

  1. Preheat the oven to 375 degrees F. Place a 10-inch cast iron skillet or Dutch oven in the oven.
  2. In a large bowl, combine the flour, sugar, salt and baking soda.
  3. In a large glass measuring cup or other bowl, whisk together buttermilk and butter. Pour the mixture over the dry ingredients and stir with a rubber spatula until a moist, sticky dough forms.
  4. Working on a lightly floured surface, gently knead the dough a few times, shaping the dough into an 8-inch round, about 1 inch thick, adding additional flour as needed.
  5. Place the dough in the prepared pan. Using a sharp knife or bread blade, cut an “X” 1/2 inch deep into the top of the bread; brush with additional buttermilk and sprinkle with oatmeal.
  6. Place in the oven and bake until golden brown and the bottom of the bread feels hollow when tapped, about 35 minutes.
  7. Serve hot.

Notes:

* Whole wheat flour or a combination of all purpose flour + whole wheat flour may be substituted.