Fresh bread, 45 minutes, no yeast. Really. It’s yummy too!

Turns out you can make bread that tastes good, without much time, yeast or overloading your very busy napping, I mean working, schedule on a Sunday afternoon.  I forget that I own this cookbook until I see that someone else has dug out a keeper of a recipe from it.  I made more potato soup this afternoon in the crock pot from basically what we had in the fridge, 6 baking potatoes, 2 small yellow onions, a handful of baby carrots, 4 dried chiles, fresh thyme, a little half and half, and some skim milk while we were busy with grading, laundry, cleaning, etc and this quick savory bread was the perfect compliment to that delish dish.

Olive Oil and Salt Quick Bread
Adapted from Mark Bittman’s How To Cook Everything Vegetarian

Ingredients:

  • 1/3 cup of extra virgin olive oil
  • 3 cups all purpose flour (I used whole wheat flour)
  • 1 tablespoon baking powder
  • 1/2 – 1 teaspoon salt, preferably sea salt
  • 1 cup of warm water

To Do:

  1. Heat the oven to 375 and grease an oven proof dish or skillet – 8-9″ is probably best.
  2. Put the flour, baking powder, and salt in a food processor. Turn on the machine and slowly add the olive oil and most of the water.
  3. Process for 30 seconds. The dough should roll into a ball and barely sticky.  If it hasn’t come together yet, add remaining water a tablespoon at a time, processing for 5 seconds each time.  If you want to add herbs, cheese, whatever, to the dough, do it now.
  4. Put the dough into the pan and flatten it until the dough fits to the edges.  Flip and press again. Cover tightly with foil and bake.
  5. After 20 minutes, remove the foil and sprinkle the top with coarse seat salt and herbs (if you like). Bake for another 20 minutes. The top will be golden and it will spring back when touched.
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89 responses to “Fresh bread, 45 minutes, no yeast. Really. It’s yummy too!

  1. This sounds really interesting and I just love it. I hate working with yeast so I definitely have to try this recipe :)

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  3. This would be great on those days when I’ve run out of store-bought bread, but can’t get to the store to buy another loaf!

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  4. Wow, great recipe! I don’t have a food processor though… think I could do it by hand?

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  7. Chef.It.Up.Vegan.Style

    Reminds me more of a biscuit than bread however it is oh so delicious. Fresh herbs and EVOO, yummy.

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  8. wonder if roasted garlic n herbs in it would be good

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  9. hi, wondered if one could use this bread recipe in a crock pot?

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  11. Sounds awesome! My kids would love it!

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  12. I don’t have foil I don’t suppose I can bake it without it right ?

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  13. Mine turned out a little dry, and I even used more than 1 cup of water. Anyone else’s?

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  14. reminds me of a biscuit texture as well.

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  15. Just cooking now, tell y’all later :)

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  16. do you have to use evoo? or are there other options?

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  17. also, have you tried substituting a gluten free flour? If so, what was the outcome?

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  18. I have self rising flour. Will this be a better substitute?

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    • Wow, I’m not sure. I feel like the only thing that might happen is that they become more doughy and less dense. That being said, I am not a perfect baker…so I’m not positive. Let us know if you give it a whirl.

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  20. How exciting! I am currently in the process of baking this bread right now in my oven. I used everything expect I ran out of EVOO so I added sunflower oil and added in garlic powder in it for taste. I have about 15 more mins remaining. can’t wait to see how it turns out. I am usually a horrible baker.

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  21. In a food processor? Or a mixer?

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  22. it did not turn out well at all with the GF flour. my bread was a giant cracker. =(

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  23. Cindy Barris-Speke

    I don’t have a bread machine, can I still make this?

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  24. Im 16 and love to cook dont have tin foil tho so lets see how this works I will reply soon (it’s already in the oven

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  25. can i make this with coconut flour?

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  26. Thanks for sharing. The yeast in my homemade bread is causing bloating and i will try your recipe tonight. Again, many thanks.

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  27. Mine came out dry…and I used more than1 cup of water. The dough was very crumbly kneeding, very difficult to make smooth even though I added more water to it…I still came out horrible. :-( Not sure what I’m missing.

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  28. Dr. Dakota Longsuffering

    Cooking any bread without yeast is best due to us creating and living in a body of fungus. Its good to substitute yeast bread with this one to maintain optimal Ph balanced health. Also, this type of no yeast bread is always better if you toast it before eating it at a medium brown setting. It helps it to stick together and have a better texture! Dr. Dakota Longsuffering

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  29. Just made some homemade vegetable noodle soup and was out of bread. Found this recipe because I was out of yeast… I cut recipe in 1/2 and used half whole wheat and 1/2 all purpose flour and added 1/4 cup of honey. Remember, the dough needs to be more moist than you think before putting into baking pan. Crunchy like a biscuit on the outside but moist on the inside. I topped it with honey and… oh man! Good stuff! Oh, and the soup was awesome!

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  30. Can i use loaf pans?

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    • Boy, I’m not sure. It’s a flat bread so it doesn’t rise much with baking. I’d factor that into my decision. I’d probably mold it on a cookie sheet before I tossed it into a loaf pan.

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  31. Mine came out really salty >_< maybe I put in the wrong measurements. I'm not sure.

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  32. Mine is browning and its on the last 5 minutes should I leave it in the oven longer

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  33. isn’t browning lol

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  34. This is great put a ton of pepperoni in it am so stoked to try it

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  35. Easy, tasty, no-nonsense recipe. I don’t think i will be making breads with yeast again.. :-) love it.. thanks

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  36. Can i add peanut butter to it

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  37. Brittany Summerlin

    Super tastey! Other commenters are right, it is a bit biscuit like but I love it. I used double acting baking powder in the hopes it would rise a bit more to hit sandwich height but no dice. Super easy and super delish with rosemary and thyme then dipped in olive oil! Now if I could only figure out the nutritional information..Thanks for this!

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  38. Didn’t have enough flour so had to use about a half a cup of quick oats, coconut oil replaced evoo, and added about 4 cloves of fresh grated garlic and a tbs of dried parsley! It’s baking in the oven right now so hopefully my modifications didn’t make it a disaster…. Can’t wait to see :)

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  39. My last comment deleted itself -_- I also do not have foil! Anyone else bake it this way??? Didn’t see responses on how it came out, from the others w/o foil.

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  40. mine didn’t really rise & I agree with the comments saying it was more like a biscuit than bread.. but it was alright

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  41. i baked it this evening and it taste really good. One question though was it supposed to be hard on the outside but when you break the bread it was soft?

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  42. Baking right now. Mixed by hand. Added a salt-free dried herb blend and some shredded parmesan. Can’t wait to try it with the veggie soup I have simmering. Will update after dinner!

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  43. So I am baking the bread right now. I just added a bit of cheese. Lets see how it turns out!!!

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  44. I am so happy I came across this, I have no food in and my closest shop is that awful Co-operative which is extortionate. Thank-you Adrienne, I shall be giving this a go! :D

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  45. i did it the normal way….and it came out bad
    the salt was tooo much, so i threw out the whole thing

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  46. Another option – use a large tub of plain yoghurt and a heaped teaspoon of bicarb (these 2 make the bread rise) with 450 gms of flour (any kind – I use spelt). teaspoon of salt too. mix together into a ball and cook on medium oven for 10 mins, then turn down to low heat and cook for 30 mins. Check cooked and give it another 5 mins if needed but do not overcook. This is the best yeast free bread ever!

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  47. hi adrienne, i tried ur recipe with regu lar sunflower oil and used all purpose flour instead of the wheat flour, has risen up, but not to the extent of how the breads in the market do…..does ur bread fluff up as high as the regular one’s found in the store? or its just doubles the height of the batter? any suggestions?

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  48. I made this bread with no mixer, only by hand. Had to add an extra 2 tablespoons of water.
    I sprinkled rosemary, garlic, olive oil, salt and Parmesan cheese on the top for the last 10 minutes! It’s pretty darn good! Thanks for this! :)

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  49. I just made this I used self rising flour veg oil I added some garlic salt but not as much as called for i baked it then added cheese to it for the last 20 min. I baked in a loaf pan and it came out great it did kind of have a biscuit texture to it but we added butter and garlic for home made garlic bread to go with supper. it is awesome

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  50. Terrible threw it out.

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  51. Darlene Harper

    okay, making bread, ran out and have no yeast…….I put honey, it’s in the oven, if good, I will make more

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  52. I put crushed garlic and fresh chopped rosemary in mine. Fantastic with a glass of classico Chiati.

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  53. Just a quick update on above. I did the same recipe last night with only the chopped fresh rosemary in as an accompaniment to a veggie spaghetti bolognese.Before I served it in warm pieces I lightly brushed them with a little crushed garlic mixed with Nistisimo (vegan spread). A big winner with dinner guests (including a Tuscan) – bravo. And yes there is an n in Chianti.

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  54. Okay, I found this recipe and just made it. No processor, so my hands and a spatula did the trick. I didnt have quite enough EVOO, so I used a bit of vegetable oil, then added some of sugar to make it a bit sweet. Its been in the oven and I have 25 to 30 minutes to go all together…I will probably do savory next time, but just wanted to see how this works first. It should be a nice accompaniment to my stew. Smells good already!!

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