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Bread

Unfermented Bread

A quick bread made without yeast, using baking soda and muriatic acid as leavening.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Unfermented Bread

Ingredients

Directions

Prepare

  1. Mix baking soda and salt with flour in a large bowl.

  2. In a separate container, combine cold water and muriatic acid.

Mix and bake

  1. Gradually mix the water mixture into the flour mixture to form a thin dough.

  2. Knead the dough as little as possible.

  3. Immediately place the dough in the oven to bake.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Flour
Forms the main structure of the bread as it is mixed with liquid.
Baking soda
Reacts with the acid to release carbon dioxide gas, which makes the bread rise.
Muriatic acid
Reacts with the baking soda to produce the gas that lifts the dough.

The step that matters

Immediately place the dough in the oven to bake.. Once the baking soda and acid meet in the wet dough, they start releasing gas. That gas escapes over time, so waiting weakens the rise. Kneading too much also knocks out the gas, so handle the dough as little as possible.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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