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Emergency Yeast Free Bread
Emergency Yeast Free Bread
- 500 g plain flour (regular cake or all purpose flour)
- 2 tsp baking powder (aluminium free)
- 1 tsp salt
- 310 ml milk (or water with a spoon of oil or melted butter)
- Test the baking powder is still good by putting a teaspoon in a small dish and pouring boiling water over. It should immediately bubble and fizz vigorously.
Heat the oven to 190°C Fan (210°C regular). Place a baking stone or heavy baking sheet in the oven to heat.
- Mix the dry ingredients. Stir in the milk, and stir the ingredients until the milk is mixed with with flour and forms a dough. It’s easiest to do this with your hands rather than a wooden spoon.
- Turn the dough out onto your work surface and knead briefly until the dough has a uniform consistency.
Shape the dough into a round disc, about 3 cm thick. Score the top deeply with an X. This is important! Don't make a round ball of dough as it won't cook in the middle.
- Bake on the hot stone or baking sheet for about 35 minutes until pale brown. (This loaf won’t turn a deep gold so don’t wait too long to check it.) When ready, it should sound hollow when tapped on the bottom.
Important! We cannot stress enough that the dough needs to be a flat pancake – not more than 1.5″ (3 cm) deep when it goes into the oven, or it will not cook properly in the middle.
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