NO YEAST SANDWICH BREAD!! PANTRY COOKING!!

Today we are sharing this awesome alternative to a yeast sandwich bread. No yeast sandwich bread is like a quick bread. It is very simple to make with pantry staple ingredients and its a great way to get some bread on the table should you either have run out of yeast or find your yeast has died or you simply cannot find yeast. This is a substantial loaf and it's a bit heavier than a yeasted version of sandwich bread but it is no less delicious! This is a great way to dip your toe into bread making if you have been reluctant or overwhelmed at the idea of trying to bake bread on your own. There is no time like the present to give this a try!

This no yeast version of sandwich bread is technically a quick bread. Very reminiscent of Irish Soda bread but it is much softer, with a much tigher crumb and it has a bit of sweetness to it. Perfect for toasting or just making a delicious sandwich. This is going to be right at home next to your over easy eggs as it is for your tuna salad sandwich. It's also a great option to have in your recipe box for times when we are looking at limited resources.

This is a batter bread and it mixes up as you might expect, like a batter. All purpose flour, blended with salt, sugar and lots of baking powder! Not baking soda. Baking powder is our leavening agent here and it does the job nicely. Milk and oil are used as our liquids. You can choose to use refrigerated milk or any type of milk you like, canned milk such as evaporated milk that has been cut with water to the recommended rations will work fine here, just as any type of plant or nut milk, will do the trick. I have used sunflower oil but you can choose any type of oil such as olive, avocado or canola.

Everything gets put in the bowl and mixed up well. I am using my mixer today but you can easily do this by hand. It may take a bit longer to achieve that smooth consistency to the batter than it would with the mixer but still it can be done without much extra effor. A hand mixer might also work well here.

I prepared a standard, 9x5 inch loaf pan with cooking spray and lined it with some parchment that extended over both long sides as a way to later assist with getting the finished loaf out of the pan after it is baked. I also sprayed the parchment.

The batter is poured into the prepared pan and evenly distributed. I like to tap the top of the batter with a silicone spatula to be sure to smooth it down as best as I can this will help to give the top a nice finish. Into a 375 degree oven for between 40 and 55 minutes. Mine baked for 20 minutes at which point I checked it and it was nicely browned on top. So I placed a piece of foil on the loaf and returned it to the oven for the remainder of the cooking time. At the 40 minute mark I tested the loaf with a skewer and it was still a bit wet so I returned it to the oven for an additional 10 to 15 minutes. Once done, I tested it and removed it from the oven and left it in the pan on a cooling rack for 10 minutes. I removed the loaf from the pan and removed the parchment from the loaf and allowed it to cool for a hour before slicing with a serrated knife. This will slice very well once completely cooled, but it sliced just fine when it was a little bit warm.

We toasted a couple slices after we finished the video and it was delicious with some butter on it. This bread will be great used for sandwiches, next to eggs for breakfast or as French Toast or even a PB&J anytime.

I hope you give this no yeast sandwich bread a try sometime soon and I hope you love it!

Happy eating!

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