Weekend dinner featuring chemically leviened bread.
Looks delicious. I have been into chemically leavened bread products lately with my fav bread being a buckwheat-date-walnut breakfast bread. When I make a "plain" sandwich bread, I find that adding a few tablespoons of nutritious yeast flakes improves the flavor. Vegemite works,also,
Thanks so much Clazar.
I am thinking you are not in the USA?
Than being said, this is a Bisquick formula. I don't think this product is available down under. Bisquick is a self rising flour product. I am pretty sure the ingredients includes more than just baking soda/powder. Maybe oil? However I am sure any self rising flour can be substituted. The simple formula follows.
3 cups (360 g) Bisquick
1/2 cup water
2 Tbs neutral flavor oil ( I used canola)
Handle the dough as little as possible to achieve the cohesive elastic dough ball. No need to rest the dough before rolling out the 12'' disk. I rested the dough for a couple of minutes anyway. Thanks again for stopping by.
Ah...I mentioned vegemite. That is why you thought I was from down under. I use it as a flavorant for non-yeasted baked goods.I've been experimenting with the basic Irish Soda Bread recipe to make a sandwich loaf and use vegemite or the yeast flakes to make it taste more yeasty. A long time ago I had a go at making non-dairy "cheese" spread for an dairy-allergic family member and Vegemite is a great flavorant for that,also. I never came up with a good formula, unfortunately.
I am in Minnesota currently but usually in Florida so I am very familiar with Bisquick. Thanks for the response. Looks delicious!