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

"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

got this from one of my many books, have not used this recipe yet so i
would only try these ammounts to see if it is ok before making larger
quantities.
8oz plain flour
1 teasp of bi-carb
2 teasps cream of tartar
2 teasps salt
12 oz wholemeal flour
1/2 pint of milk
4 tblsps water
plain flour for sprinkling
sift all dry ingrients together and add milk and water to make a soft
dough.knead lightly then shape into a 2 inch deep round. place on
floured sheet, cut a deep cross through centre and sprinkle with
flour. bake in a hot oven at 220c--gas mark 7--for 25-30 mins.
if you try this let me know how it turns out please. at present i buy
one wholemeal soda bread every week from asda. as it only keeps for a
couple of days before going mouldy i usually split it into four lots
and freeze all but one lot which i use over the weekend. it freezes
very well so homemade soda bread should do as well.if i get around to
trying this i will probably halve the salt as some soda breads tend to
be very salty and i think this ammount is a lot, much more than i put
into normal batch bread making.

paula.

"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).

"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
>

Also found this:
(from http://lowfatcooking.about.com/libra.../blsodabrd.htm)

PAUL'S YEASTLESS SODA BREAD


I went to a conference in Ireland a couple of weeks ago. The most wonderful
soda bread was delivered every day to the conference centre. People broke
off little bits and ate it like peanuts. My bread machine (Proctor-Silex
model 80139) will make "quick bread", so I checked a bunch of soda bread
recipes and tried the following.

3/4 cup sour milk (use buttermilk or put one teaspoon of lemon juice into
the milk and give it one minute in the microwave). Actually, I thought the
dough was too try while mixing and I added a couple of tablespoons of water.
3/4 cup whole wheat flour
1 tablespoon oil
1 teaspoon salt
1 1/2 teaspoons baking soda

Set the machine for quick bread and let it go. The result was dense but very
nutty in flavour. I might try it next time with half whole wheat and half
white flour. I certainly intend to make it again.

"Peggy" > wrote in message >...

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

> 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.

> 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).


I'm pretty sure this is sourdough, ie a yeast recipe.

Regards, NT

"N. Thornton" > wrote
> I'm pretty sure this is sourdough, ie a yeast recipe.
>
> Regards, NT

Perhaps it sounds like sourdough, but the recipe doesn't call for yeast
anywhere.

"Peggy" > wrote in message >...
> "N. Thornton" > wrote
> > I'm pretty sure this is sourdough, ie a yeast recipe.

> Perhaps it sounds like sourdough, but the recipe doesn't call for yeast
> anywhere.


> but my wife cannot eat yeast so

so I dont think a yeast based bread would not be wise for the OP,
whether its packet yeast or a sourdough cultured yeast.


Regards, NT