Easy No-Yeast Monkey Bread Recipe (2024)

FAQs

Can you raise bread without yeast? ›

Baking Soda

It helps breads rise and gives them their light and airy texture. Unlike yeast, baking soda needs an acid to activate it. By adding an acid to baking soda (such as lemon juice or cream of tartar) a chemical reaction occurs that produces carbon dioxide and fills your bread with air — much like yeast does.

Soda Bread

This sturdy breakfast bread comes together and relies on baking soda as a leavener. You can swap out the walnuts and dried currants with any chopped nuts, seeds and dried fruit you have in your pantry.

You can speed up the rising process by placing the refrigerated monkey bread into a warm oven (not warm enough it will bake the bread! just warm enough to help the rising – I preheat my oven to 170 degrees and then once it reaches temperature, I turn it off but keep the oven light on).

Instead of using yeast to make the bread rise, quick breads rely on other leavening agents like baking soda and baking powder to get height. "Quick breads, like banana bread, zucchini bread, and cornbread are delicious and easy alternatives to yeast-based bread and can satisfy cravings in a pinch," says Tyler Lee.

If you don't use yeast or other leavening in your bread dough, the bread will be dense and will not rise. As others have said, there may well be a subtle taste difference since yeast forms carbon dioxide gas and alcohol. There are many breads that are unleavened and most are flatbreads.

With No Yeast : The Salt Bacteria can make a bread rise and give it a cheesy flavor. That's the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn't have yeast on hand.

In a nutshell, sourdough is slow-fermented bread. It's unique because it does not require commercial yeast in order to rise. Instead, sourdough bread is made with a live fermented culture a sourdough starter, which acts as a natural leavening agent.

The loaves are baked in covered pans to keep the moisture inside, which prevents a discernible crust from forming. For American pumpernickel bread, like this recipe, a combination of milled wheat and rye flour is used, as is commercial yeast, producing a springy loaf with a much more open crumb.

Organic Sprouted Wheat, Filtered Water, Organic Sprouted Barley, Organic Sprouted Millet, Organic Malted Barley, Organic Sprouted Lentils, Organic Sprouted Soybeans, Organic Sprouted Spelt, Yeast, Organic Wheat Gluten, Sea Salt.

Pour the warm caramel over the dough, coating the top of the dough completely. Bake the monkey bread. Bake the monkey bread for 40 to 45 minutes, or until the top of the loaf is golden brown. An instant read thermometer inserted into the center of the loaf should read between 190°F and 200°F.

Why is my monkey bread doughy? ›

If the bottom of the pieces that haven't been exposed is still doughy, the bread needs to bake longer. If it's fully baked and no stretchy dough appears, it's ready.

Too Hot to Survive

Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.

Ener-g, Food For Life, and Hummlinger are brands that offer yeast-free options. You can also make yeast-free bread at home. Soda bread uses baking soda instead of yeast as a raising agent. Another idea is to use unleavened crispbreads, like matzah, Ryvita crackers, or rice cakes.

Other natural ingredients can be added but genuine sourdough bread making does not involve the use of baker's yeast, chemical raising agents, so-called processing aids or other additives.

The Very Best: Instant Yeast

Instant yeast is the only yeast I ever use in my baking. Always have and always will. The yeast of choice in most restaurant kitchens and commercial bakeries, it's easy and convenient.

In the 19th century, bread bakers obtained their yeast from beer brewers from which they made sweet-fermented bread. This process, known as the Dutch process (because Dutch distillers were the first to sell yeast commercially), spread to Germany, and yeast was sold as cream.

Instead of using a fungus (yeast) to raise their bread, early settlers used bacteria. Yeast was not readily available yet, so they created their own bacteria-based leavening agent with a base of either potato or cornmeal. When warm milk and a little sugar was added, the potato or cornmeal mixture started to ferment.

You can still bake the dough but don't expect the same flavor. But you can bake it. You can,but it will not taste too much like dough ,next time use more yeast,or less salt,that should help although there are a myriad of things you could have done wrong.

Yes. You need to rest dough to allow time for the flour to completely hydrate and to allow the gluten to relax. Otherwise the dough will keep shrinking back when you attempt to roll it out or shape it in some way. Resting the dough, even without yeast, can still be beneficial.