"Adrian Weatherley" > wrote in message
...
> Hi Guys
>
> as a baker of longstanding it pains me to ask this.....
>
> but my wife cannot eat yeast so I bought her a cheap bread machine from
Asda
> (UK Wal-Mart), and got some complete Soda Bread mix from a baker's
> sundriesman (Tegral mix from Puratos). This mix is OK, but I would like a
> scratch recipe to play with.
>
> Any suggestions please ?
>
> Weights preferred but I can convert from cups, no good recipe refused.
>
> Thanks
>
> Adrian
>
>

Doing a Google search on "yeastless bread" yielded this result:

OLD-TIME SALT-RISING BREAD
(from http://www.lsj.com/things/foodanddri...4_read_3d.html)


a.. 2 medium potatoes, sliced
b.. 2 tablespoons white cornmeal
c.. 5 tablespoons sugar
d.. 1/2 teaspoon baking soda
e.. 2 cups boiling water
f.. 1 quart milk
g.. Flour
h.. 2 tablespoons salt
i.. 1/2 cup melted shortening

Put potatoes, cornmeal, 2 table-spoons sugar and 1/8 teaspoon baking soda in
a quart jar. Add boiling water. Put top on jar, but do not screw down.

Set in a warm place for 20 hours or until foam forms. Foam should be 1 inch
thick and have a noticeable odor.

Scald milk; add 2 tablespoons sugar and remaining baking soda. Cool to
lukewarm. Add 1 cup of liquid from jar and enough flour to make a medium
dough.

Set in a warm place.

When the mixture has doubled in bulk, add salt, shortening and the remaining
sugar. Knead well. Make into loaves. Place in greased pans and brush with
melted shortening. Let rise about 3 hours in warm oven or until it doubles
in bulk. Bake 1 hour in 350-degree oven. Makes 4 loaves (1 1/2 pounds each).