No Yeast Bread

I didn't have any yeast at home, neither bread. So I searched around for some wasy bread recipes and found so many good and interesting ideas to bake DIY-Bread

No Yeast Bread No1 (SODA BREAD)

"If you need, or want, to remove yeast from your diet, but can't stand the thought of giving up bread, this recipe gives you an alternative. The Irish gave us this one, out of necessity when yeast was unavailable to them, but I've made a couple of refinements. The vinegar is essential because baking soda requires an acidic component to do its work. You could also use buttermilk, or milk with 2 tsp of cider vinegar added. This recipe makes a 2 lb. round loaf that looks like the graphic above. Use a pizza pan for baking, preferably one of the silvertone no-stick type. Otherwise you will need to flour the bottom where the bread rests to keep it from sticking.

Preheat oven to 400ºF.
Ingredients
4 cups flour
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp baking soda
1½ cups water
2 tsp vinegar (cider or white)

Combine dry ingredients and mix. Combine water and vinegar. Add wet ingredients to dry and mix. Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it). Shape into a round (about 1½ to 2 inches high), then place on pan. Dip a sharp knife into flour and cut an 'X' into the top of the loaf. Bake 40 minutes. Remove, and while hot, glaze with 1 tbsp melted or softened butter."
---> recipe SOURCE

Soda Bread no. 2!

Series: Hugh Fearnley-Whittingstall recipes
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Use your loaf

Bread baking requires a certain amount of dedication and time. But some doughs almost make themselves, with no yeast and no hassle. Honest.

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Hugh Fearnley-Whittingstall
The Guardian, Saturday 4 October 2008
Article history

Food feature - Soda bread
Photographs by Colin Campbell

There's something hypnotically appealing about spending a few hours in the kitchen nurturing a dough - kneading, waiting, watching, prodding, sniffing. Or even tending a bubbling, frothing live starter with as much tender-ness as some people bestow on a beloved family pet.

But sometimes even I long for instant gratification in the bread department, something quick, warm and delicious to devour with hot soup, plunge into a soft-boiled egg or lay down and take your raspberry jam like a man. And that's what today's yeast-free bread recipes are all about. They are impatient. They don't keep, but then, they don't have to - the smell of them, warm from the oven or pan, would tempt even the most ascetic soul into slicing, ripping or dipping with promiscuous haste.

And for the nervous baker, they're a gift. They're simple. No extensive kneading, no temperamental yeasts, no fickle reaction to atmosphere - just speedily combined flour or oatmeal, water and a little salt, perhaps some fat, a few seeds, a little bicarb. No fuss, no fear. A slogan writer's dream, in fact.

Rotis are bread at its most basic - and flat. But they're none the worse for that. Almost every culture has its own version, from Mexican tortillas to eastern European blintzes. They're perfect for scooping up dhals or curries, dipping into stews or rolling up into tasty burritos.

Bannocks are the Hibernian version. Historically, a bannock is a simple mixture of barley flour or oatmeal, water or buttermilk and suet or lard, gently moulded into a sort of hefty pancake and then cooked on a griddle or in a frying pan. Today, they are still the perfect accompaniment to a few eggs and a rasher or two of bacon on a cold weekend morning.

Soda bread, meanwhile, has been a staple of the Irish table since the development of bicarbonate of soda in the 19th century. Traditionally, a cross is cut into the top of the dough. Superstitious types insist that this is to ensure even baking and to make it easy to quarter when cooked, but we all know the real reason is to "let the devil out". Though lovely in its pure form, soda bread begs to be customised - with a variety of seeds as here, or with the addition of some dried fruit, fried onions or grated cheese.

Fresh from the oven, with plenty of good butter melting into their still-warm crumb, these breads are proof, if proof were needed, that though patience may generally be a virtue, it can, on occasion, go to hell.
Six-seed soda bread

Soda bread is so easy to make. Once you've mastered the recipe here, I'm sure you'll be keen to experiment with your own customisation. Makes two loaves.

500g wholemeal self-raising flour, plus extra for dusting
10g salt
1 tbsp each linseeds, sunflower, pumpkin, sesame and poppy seeds
1 tsp fennel seeds
300ml buttermilk, or milk, or 50:50 milk and yogurt

Preheat the oven to 200C/400F/gas mark 6. Tip the dry ingredients into a bowl and whisk together to blend. Make a well in the middle and pour in the buttermilk, stirring with a wooden spoon to combine, then knead briefly on a lightly floured surface until you have a smooth dough. Divide into two, then shape into rough rounds. Pat them down to about 5cm high, flour all over and lay on a baking tray.

Cut a cross in the top of each dough round, almost down to the bottom. Bake for about 20 minutes, and leave to cool for a few minutes on a wire rack before eating.

Bannocks

A great addition to a fry-up, or to serve alongside a bowl of thick soup. You can make them in advance and warm them up later, but they're so much more delicious served straight away. Makes two.

125g medium oatmeal, plus extra for dusting.
1 small pinch salt
1 slightly bigger pinch baking powder
About 2 tsp melted bacon fat, lard, butter or oil, plus a little extra for the pan
3-4 tbsp hot water

Put a heavy-based frying pan on a medium heat. In a bowl, mix the oatmeal, salt and baking powder, then pour in the melted fat, along with enough water to make a stiff paste. Dust a worktop with oatmeal and scrape the mixture on to it. Cover with more oatmeal, divide in two, and roll each half to a little less than 1cm thick - work fast, though: this dough stiffens as it cools. Cut each piece into quarters.

Add a little fat to the hot pan, and cook the bannocks one (that is, four quarters) at a time, for a couple of minutes on each side. Serve hot.

Rotis
Food feature - Roti

These are great with dhal, or spread with butter while still warm and served alongside soups or curries. Makes six.

100g strong brown flour, plus extra for rolling out
1 small pinch salt
60ml water
1 large knob butter, melted

In a bowl, mix together the flour, salt and water, then knead on a lightly floured surface for a few minutes until smooth. Divide into six pieces and roll into balls.

Place a heavy-based frying pan on a medium heat. Using plenty of flour, roll each ball out to a thin circle about 15cm across. When the pan is hot, lay in the first roti. After half a minute or so, a few bubbles should appear on the surface. Flip it over - the cooked side should be slightly browned, with the odd dark spot. Cook the other side for another half-minute - the bubbles should get bigger. Flip again, and the whole thing should puff up beautifully. Turn a couple more times, if you want a bit more colour, then remove and brush with melted butter. Keep warm, wrapped in a tea towel, while you make the rest.


http://www.guardian.co.uk/lifeandstyle/2008/oct/04/baking.british