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Jul 31, 2009 09:26 PM

Yeast free sandwich bread?

I bought my Mother a special Breadman bread machine (with the gluten free cycle) for her birthday last month because I thought she couldn't have gluten however I accidently had it confused with yeast. She actually can have gluten but she has a sensitivity to yeast. Do any of you have ideas or recipes for making a yeast free sandwich bread in a machine or is this a hopeless cause? I realize that she could make soda bread but I can't picture this for sandwich bread.

Thanks for any help! =)


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  1. try this one - Karina usually has pretty good recipes...

    BTW, they make bread machines with GF settings now? i had no idea!

    1 Reply
    1. re: goodhealthgourmet

      Yes, I actually discovered it on this blog you sent me. =) Anyways, it is a wonderful bread machine and does have a gluten free cycle for some great looking bread but my problem is that my Mom can have gluten but not so much the yeast. You should check out her bread machine tips. She talks about the Breadman bread machine in that section. She has a delicious looking recipe too. They have a great deal on for the bread machine.

    2. Quick breads are usually baked in the same loaf pan as homemade yeast bread. While most quick breads are sweet, muffin like, there are savory recipes. Soda bread is similar, though if baked freeform, has to start with a stiffer dough.

      Biscuits and scones can also be used sandwich like - i.e. with a slice of ham in the middle.

      Sandwich fillings can also be wrapped up in a tortilla, flour or corn.

      But unless the bread machine has a quick bread cycle, it isn't going useful for any of these. Baking soda and baking powder based breads don't need kneeding or rising before baking.

      1 Reply
      1. re: paulj

        I just really want her to be able to utilize the machine I got her without having to compromise and eat yeast like she does occasionally. I know you can buy yeast free sandwich bread but I want her to be able to make her own.

      2. The advantage of using a bread machine is that it kneads and proofs the yeast bread. If you're not using yeast, all it does is mix the dough, like a hand/stand mixer would do. My bread maker comes with a quick bread/cake setting but I've never used it because I get better control doing it by hand and it doesn't save me any time using the machine. I don't think it's a hopeless cause but you're trying to find a way to use something for no real advantage.

        9 Replies
        1. re: chowser

          Its a shame too ... because I seriously thought she could have yeast when I bought it for her. Don't get me wrong, she loves the machine and does occasionally splurge with real bread, but I know it is better for her to stay away from the yeast.

          1. re: DishDelish

            She could use the bread maker and use just a tiny bit of yeast, if that helps. Use on 1/4 tsp of yeast. Don't do the second rise in the bread maker but take it out and let it rise in the refrigerator (overnight would be good but it doesn't have to be that long, just long enough to double the size of the dough). Remove and let it come to room temperature and bake in the oven. It's not nearly as convenient as just pushing the button and having it bake but she'd only need a fraction of the yeast, and the long rise would give her better taste/texture. I rarely bake in the bread maker.

            1. re: chowser

              Interesting. I will suggest this to her. Have you heard of Peter Reinharts methods of making bread with delayed fermentation? My hubby bought me this book a while back. I am sort of waiting to have a larger kitchen before I attempt making my own bread at home though.

              1. re: DishDelish

                I am a relative novice to yeast but my understanding is that the reason it leavens is that the fermentation process is the byproduct of the yeast reproducing. If I'm right, a slow fermentation isn't going to help you as it would mean it's just taking a longer time to reach the same number of yeast organisms.

                1. re: greygarious

                  Sorry, that's a good point. I was thinking of starting with less yeast but didn't think it through w/ what you end up with.

                2. re: DishDelish

                  I've read Peter Reinhart's book Crust and Crumb. The long leavening helps w/ the taste and texture and you use less yeast as a result. When I bake bread, if possible, that is how I do it but don't use the bread machine in that case (I don't use the bread machine often anyway, only when I'm pressed for time). It is possible to use the sponge in the bread maker but I haven't done it. A good book that discusses using the bread maker is Rose Levy Berenbaum's Bread Bible. It covers different methods of bread baking from hand kneading to stand mixer to bread maker. I don't remember any non-yeast recipes for the bread maker in the book but I could easily have just passed them by. For yeast bread, she uses it for the kneaded but not the proofing.

                  But, you don't need a large kitchen to make bread! I'm a novice when it comes to bread baking and experiment a lot. I started a few years ago w/ the no knead bread (which takes almost no space) and ventured from there out to kneaded bread. Give it a try!

                  1. re: chowser

                    My no-knead bread cookbook actually just came in the mail and I am definitely going to give it a try. Does it actually taste similar to regular kneaded bread?

                    1. re: DishDelish

                      Surprisingly, yes. I prefer the Bittman/Lahey one but have tried some of the Artisan bread in 5 minutes.

          2. I'm making peach jam today so at some point I'm going to make popovers. As I was looking at one of my bread books and thought geez what an interesting question you have. Not a common one so just for the heck of it I looked it up and here's what I found.

            If you really want to use the breadmaker perhaps this will work. There is a dough/bread that is an Italian style bread called Biga. And what I've read by cutting out the salt, you can use less yeast, or .5 percent. (and even less if using instant yeast). The flavor of the bread, comes from the grain not the yeast, so this is a good thing.

            Poolish, a coined French term to honor the Polish who taught them this techniquie to improve the bread, is a wet sponge. Made up with equial weights water, flour, no salt, and only .25 yeast to flour, even less than Biga. The wet sponge offers less resistance to fermentation than a firm dough, so the yeast has an easy time converting the available sugars into carbon dioxide and ethanol. For this reason a little yeast goes a long way, and a long fermentation ensues. In the absence of the salt the yeast has restrictions to will digest all available sugar. The point being is that it will take longer because of the short time converting sugar. From what I understand the flavor is not that much different, but the process longer.

            The good news is that the information I have gave methods for mixing versus hand kneading which I think is your concern. You'd love that your mother can use her bread machine. Right?

            With this kind of bread you can use:
            Kitchen Aid
            Food processor
            Magic Mill mixer
            Other mixers such as Rival,Kenwood ( 2- 4lb capacity)
            Any brand of electric bread machine (1-2lb loaves)

            What you should probably find out now is if your mother can handle the small amound of yeast. I mean if she is so allergic that it's detrimental to her health than forget it. Make it by hand. I hope that this information is helpful, interestingly enough I sort of understand this chemistry that they are speaking about. It might take longer but she can do it.
            I hope this helps, in fact I'll be trying it. Not because I have any problems with yeast, but the price for yeast is ridiculous these days!

            Googling I found this, it really looks good!

            And then there is this one that has no yeast at all

            4 Replies
            1. re: chef chicklet

              Wow, these look really good. Thank you so much. I will share these with my mother. The last two look especially interesting for her. I really want to try that poolish bread myself now as I have always loved sourdough. And the last one actually looks like a sandwich bread without yeast from the picture. I wonder if it comes close. We will have to try and see. Since we tend to like higher fiber breads in my family I wonder if whole wheat pastry flour could be substituted for the white flour. I have Clean Eating cookbook by Tosca Reno and she likes to use it as a substitute in her cake recipes. Anyways, I truly appreciate all the great help! Thank you! =)


              1. re: chef chicklet

                As another poster above pointed out, the yeast is alive and reproducing: it doesn't matter how much you START with, it GROWS by feeding off of the starches/sugars in the flour. A low-yeast, long-ferment bread recipe will end up containing just as much yeast, in the end, as a quick-rising loaf that starts off with a larger amount of yeast.

                1. re: Hungry Celeste

                  I will just show her that last recipe w/o the yeast. However I will take advantage of the others myself. =)

                  1. re: DishDelish

                    Oh, and I forgot to suggest biscuits as a bread alternative. No yeast, delicious toasted, and tasty with all sorts of fillings.