The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Najica's picture

Bread whitout Yeast

August 22, 2007 - 6:02am -- Najica

Hello! Anyone that knows an easy 14recipet of a Bread whitout Yeast? couse i don't have yeast at home normally xD would be happy to get a 14recipet whit out "wierd" stuff in it xD couse i live in sweden, so yeah, Hope you know something like that ^.^ (ah,sorry for all the smilyes but i'm used to making them in post so umm..yeah >.<)

xabanga's picture


This is my first posting (although not my first bread). I've been researching an easy campfire bread recipe, and I ended up with a recipe for Australian Damper bread (actually there were several). I tried baking the bread at home, but because it used chemical leveners, I thought it tasted more like a biscuit rather than a bread (it was still good however). I did a little more research and found a recipe for a damper made with yeast (which is not the traditional way to make it). I had planned on baking it the traditional way in campfire ashes this weekend but I ended up baking it in my oven using baking tiles. So here's the recipe:

Australian Damper with Yeast

2 1/4 tsp yeast

2 Tbsp sugar

3 cups bread flour

1 Tbsp baking powder

3/4 tsp salt

1 1/4 cup warm water

1/4 cup melted butter

Mix the dry ingredient in a bowl. Add the melted butter and mix it in the flour mixture. Slowly add the water, knead lightly (about 1 minute), adding more flour as necessary. Let the dough rest in a bowl for 10 minutes. On a lightly floured surface, knead and shape the dough into a boule. Place it in a floured linen-lined proofing bowl and let it rise for 30 minutes.

Meanwhile preheat the oven to 375 degrees F with a baking stone on the middle rack and an old pan on the bottom rack. When the dough is risen, transfer it to parchement paper on an upside down cookie sheet (it helps slidding the dough onto the baking stone). Slash the dough.

Add ~1 cup boiling water to the old pan in the oven and let it steam for 1 minute before slidding the dough onto the baking stone. Bake for 35 minutes then cool on a baking rack. Enjoy!

Next time I'll try the bread on a campfire.

Larry Clark's picture

Mystery yeast

June 21, 2007 - 3:44pm -- Larry Clark

What the hey? The plan was to make a batch of ciabatta bread but even though the bag of yeast from Costco had an expiration date six months from now, when I proofed it, it showed no signs of life. The yeast dissolved just fine but all I got was cloudy water - no "blooms" floating to the surface like I'm used to seeing. I made a poolish from it anyway.

CountryBoy's picture

Life Span of Yeast?

May 16, 2007 - 6:44pm -- CountryBoy

I have a question as to the life span of yeast.  It arose as a result of reading the following recipe listed below.  And my question is that if waiting 24 hours is good for starter whether or not taste is improved by waiting longer than that ? I would think that the yeast would be on the down side by 24 hours; yes? The recipe is from

I am including the whole recipe so as to not quote out of context......

mary ann's picture
mary ann

I have an old receipe that requires cake yeast to be crumbled over dough and worked in.


I cannot find cake yeast anywhere, can I use dry yeast.  And what do I have to do with it.  Can I just sprinkle is over the dough and just work in like the cake yeast or do I have to do something to it.  Help


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