How to make a bread without yeast
When you’re in need of a quick bread without any yeast or crust and you want something that doesn’t need yeast, it’s time to go for coco.
In a perfect world, we’d love to have a whole batch of coco loafs for our breads, but there are just so many of them out there.
The problem is, the only thing we have that works in coco is flour.
So why do we need flour?
Because we’re making breads without yeast.
This is where the internet comes in.
It turns out, there are a lot of people who use the internet to tell you how to make bread without using yeast and a lot more of them who use it to tell me how to not use it.
So, what do you need to make coco without yeast?
Well, if you’re really interested, here are the basics:1.
Get some bread flour and yeast.
You don’t need all that, but you might want to make the recipe so it tastes like bread that’s been sitting in a hot oven for a few hours, like this one.
Make your dough.
If you’re using the dough as a starting point, here’s how to do it.3.
Add water and salt.
You can add more salt to make your dough more sticky.
Turn the dough out onto a floured surface.
Pour your dough into a large bowl.
Take a piece of your dough and wrap it in plastic wrap.
Set your dough aside and place a spoonful of your yeast-free dough in the bowl.
Roll the dough into your desired shape.
Cut your dough out.
Place your dough onto a sheet of wax paper, making sure that the dough is well-coated.
Let the dough sit at room temperature for about 10 minutes, until it’s soft enough to handle.
Remove the dough from the wax paper and let it rest for a minute.
Once it’s cool enough to roll out, place your dough on a flute and cut it out.
Use your fingers to roll the dough around the edges of the bowl, ensuring that it’s completely covered with the dough.
Allow your dough to rest for another 10 minutes.
Now it’s ready to be used in your bread!
How to make coconut flour without yeast:1 Heat some coconut oil in a frying pan over medium heat.
2 Add a pinch of salt, add some coconut flour, and fry for about a minute or two.
3 Transfer the coconut flour to a bowl and add the water.
4 Pulse your mixer for a couple of minutes until the flour is fully incorporated.
5 Add the coconut oil to your dough hook and mix for a second or two until the dough starts to stick.
6 Make sure the dough has a nice, smooth texture.
7 Transfer your dough back to the frying pan and fry until the coconut milk is thick.
8 Allow the coconut to cool slightly before cutting into the shape you want.
9 You’ll need to refrigerate your coconut flour dough for about an hour, or overnight, to let it firm up.
What do you think?
Have you tried using yeast in your coco?
Share your thoughts in the comments.
(P.S. You might want a cup of coffee before you head to bed!)