I'm going to make salmon with mushrooms and pasta for dinner tonight. But I think that I need a bread. I am hopeless with yeast! Besides, I wouldn't have time.
Does anyone have a good recipe that doesn't call for yeast? Of course, it could have cheese.... that just goes without saying.
Posted 3 years ago by WillowandWindismom #
How about popovers?? They do best if baked in oversized muffin tins, I've found. I usually use the basic recipe from B.C. Here are a few variations.
http://www.bettycrocker.com/search/searchresults.aspx?terms=popovers
Posted 3 years ago by 12PAWZinFL #
Don't know if this one will suit your meal but here goes anyway.
http://www.cuisine.co.nz/index.cfm?pageID=56245&r=6
Posted 3 years ago by Moonshadow_NZ #
Wow, that's a great site, 12PZ - thank you! I do make popovers with ....err... erratic success. Sometimes they do, and sometimes they don't! But I might give those herb popovers a try!
Posted 3 years ago by WillowandWindismom #
Only as a suggestion........ Use the "simple" recipe and add the desired herbs to it, and maybe a little onion powder, if desired. Mine always turn out light and puffy.
Posted 3 years ago by 12PAWZinFL #
wow, that walnut loaf sounds amazing! But I am missing most of the ingredients. Do you think that would make a difference? :-)
When my popovers fail to pop I always blame it on the fact that I live in the desert. That's my story and I'm sticking to it!
Posted 3 years ago by WillowandWindismom #
Or, you could blame it on the turtles!!!! Tho, I've found greater success when baking if the humidity is low...... Which is only about 3 months out of the year here. :(
Posted 3 years ago by 12PAWZinFL #
Sssshhh.... we have NO humidity... Okay, it's my oven!
Posted 3 years ago by WillowandWindismom #
WWM - I've used that pop over receipe many times, and it's wonderful. You could "fill" it with a mixture of marscapone, parmesean and fresh dill.... that would taste wonderful with salmon. Also, I brush mine with olive oil and salt (I know you can- slap me) the outside before baking.... they're great!
Beer Bread
Ingredients
* 3 cups flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1 can of beer (made up to 500 mls with water)
* 1 handful of grated cheese
Method
Preheat oven to 200°C. Quickly mix all ingredients together and spoon into a greased or non-stick loaf tin and top with grated cheese. A large loaf 20 x 10cm tin will take 1 hour but smaller tins 8 x 15cm take 35 - 40 minutes.
Special Instructions: A wonderful "quick bread" that has the texture and taste of a farmhouse loaf - gorgeous yeasty smell and made in a jiff without all that planning for hours, bowls of dough rising in the hot water cupboard, kneading and fiddling about. You don't even have to take off your rings to make this one.
This bread can be made with a variety of flours, wholemeal, mixed grain etc. Allow 1 teaspoon baking powder per cup of flour - and of course it can be topped with other things besides cheese, e.g. sesame seeds, rosemary, flaked salt, paprika and poppy seeds etc. A great idea is to make a stuffed bread using this basic recipe. Place 1/2 the mixture in the loaf tin.
Spoon in a layer of onion marmalade (see recipe) and say a layer of chargrilled peppers, spinach leaves, pitted olives etc. Spoon in the remainder of the dough and bake as per directions.
Good luck WWM and let us know what it's like if you make it.
Posted 3 years ago by Moonshadow_NZ #
Darn, MS - wish I had seen the beer bread before! But I have just finished the dishes. For sure I will save it for future reference!
Posted 3 years ago by WillowandWindismom #
Tomorrow is another day and you have to eat then too.
Posted 3 years ago by Moonshadow_NZ #
ACK!!!! Thanks, MS :-( Actually, I do have tomorrow planned. I am throwing a brisket in the slow cooker. I have a TON of housecleaning to do tomorrow, after taking down all of the Christmas stuff. I have NO idea where all of that dust came from!!!
Posted 3 years ago by WillowandWindismom #
WWM - it blew from East Texas, didn't it? And the beer bread is good! I have made it. Had to sample the beer first to check it was suitable.
Posted 3 years ago by KapitiKats in NZ #
Technically the beer bread still has yeast courtesy of the beer. But what the heck, we'll call it yeast free.
Posted 3 years ago by Moonshadow_NZ #
But this time you will won't you Pika, it's a simple recipe.
Posted 3 years ago by Moonshadow_NZ #
Let me know how it goes, I've not made it yet. If it wasn't so darned hot here at the moment I would give it a try tomorrow but the middle of summer isn't the time to be slaving over making bread. At least it's simpler than making ordinary bread.
Posted 3 years ago by Moonshadow_NZ #
I'll send some of our heat over to you, it will be the glowing parcel with the melting sellotape barely holding it together. Use gloves to open.
Posted 3 years ago by Moonshadow_NZ #
You must log in to post.