If you need, or want, to remove yeast from your diet, but can’t stand the thought of giving up bread, this recipe gives you an alternative. The Irish gave us this one, out of necessity when yeast was unavailable to them.
The vinegar is essential because baking soda requires an acidic component to do its work. You could also use buttermilk, or milk with 2 tsp of cider vinegar added.
This recipe makes a 2 lb. round loaf. Use a pizza pan for baking, preferably one of the silvertone no-stick type. Otherwise you will need to flour the bottom where the bread rests to keep it from sticking.
Preheat oven to 400ºF.
4 cups flour
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp baking soda
1½ cups water
2 tsp vinegar (cider or white)
Combine dry ingredients and mix. Combine water and vinegar. Add wet ingredients to dry and mix.
Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it).
Shape into a round (about 1½ to 2 inches high), then place on pan. Dip a sharp knife into flour and cut an ‘X’ into the top of the loaf.
Bake 40 minutes. Remove, and while hot, glaze with 1 tbsp melted or softened butter.