Yes you heard me right no yeast!
One would think that a recipe for bread without yeast in it would be incomplete. But trust me, it is possible.
There is no doubt that yeast has played a central role in bread making for centuries. Yeast is a single celled fungus that reacts with sugar and producers carbon dioxide and alcohol. This bubbles which helps the dough ferment. The carbon dioxide gets trap in the bubbles that are already there in the dough. The greater the amount of carbon dioxide, the bigger the bubbles will get and the dough rises.
This , however, is not the only thing that yeast does to the bread dough. Dough that is rich in gluten is stretchy and elastic, Gluten, which makes the final shaping of the dough easier, is formed when the proteins glutenin and gliadin come together with water. Whenever yeast releases carbon dioxide into an air bubble, protein and water molecules are moved. These link up and create more gluten. This minimizes the amount of kneading that is required.
Yeast helps to break down large molecules into smaller one – proteins into amino acids, starch into sugar and fats into fatty acids. These are what provide flavour to the bread. As fermentation proceeds, the amount of acid in the dough increases. This is partly due to the increase in the levels of carbon dioxide. Thee acidity causes more molecules to break down, furthering fermentation.
Baking powder contains an acid (cream of tartar) and a base (sodium bicarbonate). The two react with each other when the baking powder comes in contact with water, and produce carbon dioxide, happens at normal room temperature and quickens the baking of the bread.
However, when substituting yeast with baking powder, one has to prepare for a few changes from a yeast-leavened bread. All kneaded bread dough requires yeast, so baking powder can be used only in batter breads. The resulting bread is a bit more coarse in texture and is more crumbly then yeast-leavened.
Let’s bake this together
2 cup sugar
4 cup all purpose flour
2 Tablespoon baking powder
1/2 teaspoon salt
2 cup milk
2/3 cup vegetable oil
Grease two bread pans and preheat the oven to 179 C.
Combine and sieve flour, sugar, baking powder and salt in a mixing bowl.
Beat eggs, milk and oil together till just combined in another bowl.
Gradually add in the dry ingredients to the wet ingredients until just moist.
Pour the batter in the bread pans just an inch below for the bread to rise.
Bake for 40 mins.
After baked cool complete before slicing.
Room temperature – Store the bread at room temperature in plastic bags up to 3 days
Refrigerate – Bread can stay in the fridge for up to 5 day in an airtight container
Freeze – Wrap the bread tightly in a heavy foil and then in a freezer bag up to 2 months. Before serving let the bread come to room temperature.