There is nothing like the smell of warm homemade bread that has just come out of the oven. It has a happy, cozy feeling attached to it. Which I think we could all use more of.
Traditional homemade bread uses yeast but if you don't have it or the stores are all sold out, don't fear! This delicious yeast-free bread is made using baking powder!
This bread is more like a crusty country bread than a light and fluffy sandwich bread. Of course, you can and absolutely should make sandwiches with it! And toast slathered in butter (oh my, so good.)
Sasko Corn Jeqe (steamed Bread)
Make sure your baking powder is still active! To test it, add a teaspoon of baking powder to a bowl, then pour ½ cup of very hot water over it. If it bubbles heavily, the baking powder is good to go! If not, open a new can of baking powder or make a DIY version if you're in a pinch!
The best part of this bread is how easy it is to make! With no yeast, there is no need to let the bread rise, and there is very little kneading necessary.
If you'd like to prep a few loaves ahead of time, you can freeze this bread dough for up to 3 months. Form into a disc, then wrap the dough in plastic wrap and place in an airtight freezer bag or container.
Sweet Milk Bread Recipe
Because homemade bread does not contain preservatives, it won't last very long if left on the counter at room temperature. I typically only leave my bread out for a day. After that, store in the fridge or freezer.
Note that the bread won't be very crusty after the first day. You can stick the loaf back in the oven at 350 degrees Fahrenheit for about 10 minutes to get that crusty top back.
Calories: 137 kcal Carbohydrates: 27 g Protein: 4 g Fat: 1 g Saturated Fat: 1 g Sodium: 210 mg Potassium: 179 mg Fiber: 1 g Sugar: 1 g Vitamin A: 116 IU Vitamin C: 2 mg Calcium: 90 mg Iron: 2 mg
Self Raising Flour Bread. An Easy Recipe For Beginners!
Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...I’m so happy to share with you these super easy Chinese steamed buns (mantou) that are so soft, fluffy, airy and incredibly easy without using yeast. The results are very comparable to regular steamed buns with yeast.
I’m feeling giddy just typing up this recipe for no yeast Chinese steamed buns. I know yeasts, whether they are instant, quick-acting, or active dry yeast, are hard to find these days. So I was tinkering at the kitchen and use my trusted basic soft and fluffy steamed buns recipe I have been using the whole time and tweaked it and I couldn’t be happier with the result.
The family is impressed! I was blown away by how soft and airy they were. The family couldn’t tell that I made them without any yeast
Getting Steamy And Teared Up With Deeply Delicious Dombolo
At first, I thought this recipe might be good for an emergency time when you can’t find any yeast or have any yeast in stock, but I might make my steamed buns this way from now on because it’s incredibly easy and straightforward to make
Working with yeast can be a bit tricky sometimes. With this no-yeast steamed buns, you don’t have to worry about over proofing the dough (or dough not proofed at all!)
This is a basic steamed buns recipe with no filling (which I love to munch just like that), but they can be filled with any sweet or savory filling or shape into whatever shape you like.
Fluffy Steamed Lemon Yeast Bread (vegan)
This is my favorite combination as the steamed buns are soft. Chinese wheat starch is not easy to find, so using potato starch as a substitute is very acceptable. You can use cornstarch too but I found that cornstarch gives a “stickier” texture when you eat. The family says it sticks to your teeth a bit more compared to others
Milk gives a nice subtle aroma to the steamed buns but you can substitute with water if you prefer. I usually use 1% or 2% milk
I won’t recommend omitting the oil. The recipe doesn’t call for an excessive amount of oil, but we need it to keep the steamed buns moist or you will get dry steamed buns
Steamed Sweetcorn Bread Without Yeast Recipe By Thulani Makhoba
This guy is the STAR ingredient in this recipe. Since we don’t have yeast, we count on baking powder or baking soda (not both) 100% as a leavening agent and it does a wonderful job as that. If you worry that the steamed buns might have that after-taste, I can tell you, they don’t. Like I’ve said, no one in the family knew I didn’t use yeast until I told them. Just make sure you use some sort of acid (distilled vinegar, lemon juice, or apple cider vinegar) to react with baking soda if you choose to use baking soda.
The amount of sugar you can definitely tweak here. The amount I wrote in the recipe gives that hint of sweetness and really nice when it comes to plain steamed buns.
A bit of salt really kicks it up a notch and brings out the flavor of the finished steamed buns. I love it! You can omit it if you are watching sodium intake.
Ingredient Microwave Bread (cooks In 30 Seconds; No Yeast, Eggs, Oil Or Sugar)
If you use a stand mixer: Mix all ingredients, except for the liquid in a mixing bowl. Use a dough hook attachment. Turn the mixer on medium speed and gradually add the liquid, start with the lowest amount of liquid and then add as necessary until a dough is formed. Don’t dump all the liquid all at once. You can stop kneading when the dough is no longer sticky and smooth. You don’t have to knead until the window-pane stage
If you use hands: Mix all ingredients, except for the liquid in a mixing bowl. Knead with your hands until you get a dough that is no longer sticky to touch and add liquid gradually
It’s important to rest the dough after all the kneading. This part is to relax the gluten. Cover and rest the dough for at least 15 minutes. Your steamed buns will be softer too.
No Oven Bread Rolls
Lightly dust your work surface with a bit of all-purpose flour. Divide the dough into 8 equal portions (depends on how big or small you want the buns). Keep them covered and work with one dough at a time
Roll into a round ball. Flatten with your palm and then use a rolling pin to roll it into an oval shape. Fold the dough over and place it on parchment paper. You can place a piece of parchment paper before folding, but it’s not necessary. Repeat with the rest.
Roll into a round ball. Pull and tuck the dough from top to bottom so the seams are at the bottom and the surface is relatively smooth
Skillet Bread Recipe
Roll the dough into a smooth round ball in between the palm of your hand REALLY make sure the dough is smooth. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming. Place on a piece of parchment paper
Place the steamed buns in the steamer, giving about 1-inch space in between. Steam over high heat for 10 minutes for small to medium size buns and 15 minutes for larger buns
When they are done steaming, turn off the heat and let them sit for 2-3 minutes in the steamer before opening the lid
Air Fryer Bread
Remove the steamed buns from the steamer and place them on a cooling rack. This will prevent the bottom of the steamed buns of being wet and soggy
I prefer to freeze cooked steamed buns in the freezer and reheat whatever amount I want to serve on the day I want to serve them. Here’s how:
STEAMER: If you freeze the steamed buns, they can go from frozen to steamer and steam for 10 minutes or so until it’s heated through
No Yeast Bread Recipe (6 Ingredients)
MICROWAVE: Wet a clean cloth or an absorbent paper towel and cover the steamed buns with it or mist the steamed buns with some water and microwave on high on a minute increment until they are heated through
The steamed buns broke into sections (like huat kueh) but the surface is still smooth and not “wrinkly”. I tried to steam them over low heat and the buns are denser. It behaves differently with regular yeasted steamed buns that need to be steamed over medium heat to get a smooth surface. Yeasted buns have been leavened prior to steaming whereas this no-yeast steamed buns need the high heat for the baking powder or baking soda to leaven the buns.
I think it tastes like regular steamed buns. It could be my mentality (or perhaps yours too) that I’ve been making steamed buns with yeast all these years and that “picky” ness in
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