Homemade vegan no yeast bread
The majority of us are cooking in quarantine with limited ingredients. I’m proud of y’all for pulling out your pots, pans, crocks, and mixers to try a plethora of pantry friendly recipes. One of our favorites is the cast iron skillet bread and in these times our vegan, no yeast bread is a welcome alternative. This bread is wonderfully dense, light in flavor, and you can whip ‘er up in less than 45 minutes! That’s a quick loaf if I’ve ever heard of one. (I have, it’s this one.) Instead of traditional yeast, baking powder is the leavener here, creating a breakfast-y, biscuit flavor that is absolutely delightful with jam, sunflower seed butter, or anything you can think to spread on.
This is a smaller loaf that bakes up easily on a regular baking sheet or in your crockpot. We’re using non-dairy milk (almond) and apple cider vinegar to create a faux buttermilk that helps the baking powder do its thing. Better rise and a lovely flavor. (Totally ok to use unsweetened vanilla almond milk, that’s what we had on hand!) This bread has a much lighter color than traditional loaves (think biscuit bread) so be mindful to check for doneness after 30-40 minutes, depending on your oven.
There’s a good chance you have everything on hand to make this bread happen RIGHT NOW. Trust me, you’ll want to try this one. You’ll be surprised with how simple this bake is and how quickly you eat it. Enjoy!
The recipe is live today on closedloopcooking.com !
Have y’all tried out a yeast free bread recipe yet?? #closedloopcooking