I am so going to try this Noreen! I can’t eat store bought bread anymore. I can taste and smell the chemicals in it!!! Thank you so much for sharing this 💕💕💕
I made this recipe this morning and it was delicious. It almost taste like a biscuit. We put butter and strawberry jam on it..soooo good. I am going to try it in muffin tin to see how it tastes. If it tastes the same I will use it for Thanksgiving
Thank you. i've been making Bannock as my bread replacement b/c its quicker than yeast bread. But thanks to you i can add toast back to breakfast and lunch
Hi Noreen, Do you think this would work with wheat flour and come out just as good, or would you have to do it differently. It looks so wonderful and moist. Thank you for sharing all of your great videos.
Hi Noreen, Thank you for this recipe. This should be in every Prepper’s recipe book. It’s going in mine. Thanks again. Hope you and your family are doing well.
@noreenskitchenchannel I just made this and it really taste nice. I had to put more milk because it was still dry and flourie (1/4 cup and 2 tbls). Only thing I would change is put an egg in next time because when cutting it and handling it, the structure is not strong enough. Otherwise it was lovely. Thanks...💗
I'm wondering if the results would be the same if you substitute self-rising flour for the AP flour and baking powder? I like that this is a simple recipe and no kneading is required.
This has more baking powder than self rising flour contains. Additionally, I do not like self rising flour because how can you actually know if the amount of amendments you need is actually in the measured amount of flour you are using. I cannot guarantee any result using self rising flour. You could certainly try but I do not guarantee it will be the same as my result.
You can give it a try. I cannot guarantee how it will work since I have never made it like that before. The milk acts as a dough amendment and tenderizer due to the lactic acid. If you use water the bread may turn out very crumbly.
Hey Noreen. Been watching your videos for a lot of years. Thanks for all the recipes you've shared. I have a question...can you sub buttermilk for all or part of the milk in this recipe and also can you sub butter rather than oil? TIA and God bless you and your family. Stay well and be safe!
I do not recommend subbing out any of the ingredients. Buttermilk definitely no. You will have a total blow out in your oven. Butter is not shelf stable so I did not use it for the recipe, however you probably could try using melted butter in place of oil if you wanted to but since I have never made it that way I cannot guarantee the final outcome.
You bet! Your bread may be a bit more chewy due to the increased gluten in the bread flour but otherwise you are good to go! Enjoy. Hope you had a great Easter!
Please find a link to the printable version of the recipe in the description box as well as the first pinned comment. You can download and either save or print.
No you should not use self rising flour. It will ooze out onto your oven floor. You should wait until you have the proper ingredients before you try the recipe. All purpose flour and self rising flour are not interchangeable in this recipe
No. I used regular flour. Yeast has nothing to do with gluten. You may be able to sub out a gluten free baking flour blend for the all purpose flour I used but I do not know how that would turn out. Gluten free bread has yeast in it.
You can find a printable version of this recipe here: bit.ly/3GvBQXy
I have been looking for a bread like this forever without yeast hallelujah thank you thank you thank you thank you thank you thank you❤️👍😘😍💯💯💯💯💯💯💯💯
What a great idea for quick bread. Especially no yeast.
Thanks Noreen
Lizzie
I love that this is a quick bread option. It looks delicious.
Thank you for sharing this with us Noreen this looks really good and a really good one to have on hand just in case
Thank you for these videos, your channel is my evening happy place💜
Can't wait to try this! I'm a yeast failure! Lol
It's pretty amazing that the texture can look that good without yeast. Excited to try it!
I'm so glad you posted this recipe Noreen. I'm going to make this tomorrow!! Thanks again for another great recipe.
great tip on putting yeast in the freezer I never knew that Thanks for the tip
Amazing easy recipe, also works great with wheat. Thx so much the taste is a family fav!!
I am so going to try this Noreen! I can’t eat store bought bread anymore. I can taste and smell the chemicals in it!!! Thank you so much for sharing this 💕💕💕
I made this recipe this morning and it was delicious. It almost taste like a biscuit. We put butter and strawberry jam on it..soooo good. I am going to try it in muffin tin to see how it tastes. If it tastes the same I will use it for Thanksgiving
Thank you so much for sharing Noreen! Terrific recipe👍🏻
Thanks for the recipe Noreen and I will try it tomorrow and give you feedback.
Some people who are allergic to mold are advised against eating yeast. Going to try this.
Thank you. i've been making Bannock as my bread replacement b/c its quicker than yeast bread. But thanks to you i can add toast back to breakfast and lunch
Yummy and soft cake recepie shearing
I make yeast bread but this looks delicious and I'll be trying this. 🙂❤
That looks delicious Noreen. Happy Blessed Thanksgiving! Hoping and praying for your wellness! xo
OMG This is just what I've been looking for !!!!!! YAY !!!! Thank You Ma'am & Hava Great Night !!!!
Mine is in the oven as we speak. anxious to see what it is like.
This is a keeper. Thanks for posting. I like the structure. It will be great with soup for example.
Maybe it should have been divided into two baking pans. I will try this recipe and thank you so much for sharing this recipe!
Looks delicious, thanks for sharing 💕💝🙋♀️🇵🇷
Looks delicious.
Awesome. Thanks for sharing. Who knew? Wow.
Thanks dear
Hi Noreen, Do you think this would work with wheat flour and come out just as good, or would you have to do it differently. It looks so wonderful and moist. Thank you for sharing all of your great videos.
Thanks I’m going yeast free to help skin conditions 👍👏🏻👏🏻👏🏻👏🏻
Can i cut recipe in half. I'm only one person, and use only 2 1/2 cups maybe of flour? ty
Hi Noreen,
Thank you for this recipe. This should be in every Prepper’s recipe book. It’s going in mine. Thanks again. Hope you and your family are doing well.
Do you suppose you could substitute whole wheat flour? This is a handy recipe to have. Thanks.
I would only sub out for half. Otherwise it may be very hard and dense.
Could you use whole wheat flour?
This kind of looks to have a cake like crumb, no? I'm really interested in trying this! BTW my family LOVES your pumpkin bread!!
Hi there I don’t want to use yeast and no backing power ?
Oh I bet that would b good as avocado toast too! 🥰
This is awesome!!! Ty!
If an egg is added would it hinder the outcome as far as texture? We have chickens and at times an overload of eggs. Thanks Noreen!
There is no need for an egg here. Addition could make this rubbery and unpleasant. Save the eggs for French Toast
@noreenskitchenchannel I just made this and it really taste nice. I had to put more milk because it was still dry and flourie (1/4 cup and 2 tbls). Only thing I would change is put an egg in next time because when cutting it and handling it, the structure is not strong enough.
Otherwise it was lovely.
Thanks...💗
I'm wondering if the results would be the same if you substitute self-rising flour for the AP flour and baking powder? I like that this is a simple recipe and no kneading is required.
This has more baking powder than self rising flour contains. Additionally, I do not like self rising flour because how can you actually know if the amount of amendments you need is actually in the measured amount of flour you are using. I cannot guarantee any result using self rising flour. You could certainly try but I do not guarantee it will be the same as my result.
Great! Gonna keep and try this one. Would that work with bread flour? I happen to have it
You could try but honestly it may be tough and not as pleasant. Best to use the all purpose here
@@NoreensKitchenOfficial Thanks for the reply. Will get all purpose flour and try it :)
Can I use gluten free flour
Hi, can I use melted butter in place of oil since I just ran out of it? Or I do have coconut oil?
Oh sure, melted butter or coconut oil will work, either one.
Looks great! I'll give it a go! Tysm! peace :)
I made your recipe and it turned out to be a cakey bread😂 it tasted good though!
Can I use water????
Instead of milk
You can give it a try. I cannot guarantee how it will work since I have never made it like that before. The milk acts as a dough amendment and tenderizer due to the lactic acid. If you use water the bread may turn out very crumbly.
Hey Noreen. Been watching your videos for a lot of years. Thanks for all the recipes you've shared. I have a question...can you sub buttermilk for all or part of the milk in this recipe and also can you sub butter rather than oil? TIA and God bless you and your family. Stay well and be safe!
I do not recommend subbing out any of the ingredients. Buttermilk definitely no. You will have a total blow out in your oven. Butter is not shelf stable so I did not use it for the recipe, however you probably could try using melted butter in place of oil if you wanted to but since I have never made it that way I cannot guarantee the final outcome.
Can I mix all these ingredients with hand? Please reply ma’am
You can try. It's going to be very sticky
@@NoreensKitchenOfficial ok thank you ma’am
Dear Noreen - no eggy smells because there no no eggs in it which is great! Thank you so much!
Ma’am can I use gluten free flour instead of all purpose flour?
That should not be a problem.
I am on a keto diet, and I would like to make a gluten-free loaf of bread. Can I substitute gluten-free flour in your recipe?
Probably but that won’t make it keto friendly
Girlfriend. You did it again. I have some bread flour that needs to be used. Will it be okay instead of all-purpose flour. Thank you
You bet! Your bread may be a bit more chewy due to the increased gluten in the bread flour but otherwise you are good to go! Enjoy. Hope you had a great Easter!
Please give cups measurements
Please find a link to the printable version of the recipe in the description box as well as the first pinned comment. You can download and either save or print.
Love❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
It actually looks similar to a madeira cake
Would using self-rising flour be acceptable? It's all I have on hand at the moment of this comment.
No you should not use self rising flour. It will ooze out onto your oven floor. You should wait until you have the proper ingredients before you try the recipe. All purpose flour and self rising flour are not interchangeable in this recipe
@@NoreensKitchenOfficial TY so much for the feedback.
Bruh. I wanted sandwich bread. But then I turned it into a dessert by accident. I'm so bad at baking 💀💀💀
Snazzy music...(!) Seriously, thank you for your wonderful demonstration. It was plenty helpful.
Would this recipe be considered gluten free?
No. I used regular flour. Yeast has nothing to do with gluten. You may be able to sub out a gluten free baking flour blend for the all purpose flour I used but I do not know how that would turn out. Gluten free bread has yeast in it.
💖👼🏻🌺
I have a new oven its temperatures are defeating me. My thermometer says its accurate but recipes say it isn't. Insert a frustrated scream here.