Thursday, November 20, 2008

Dairy Free, Egg Free, Knead Free Bread

Another fantastic recipe from Gayle and!

This breads texture is a cross between focaccia and English muffin bread. It's wonderful toasted and is so easy to make because it requires no kneading.

2 loaves


1 (2 1/4 teaspoon) package active dry yeast
2 cups warm water, divided
4 cups all-purpose flour
2 teaspoons salt
1 tablespoon sugar
1 tablespoon dairy free margarine, melted (or brushed on Parkay Squeeze)

Your choice of topping

poppy seed
garlic bread seasoning
Parmesan cheese (if you're not DF)
cinnamon sugar, mixture(we didn't care for this one with this type of bread, though)
your favorite herbs and spices

I did a combination of celery salt, onion powder, nutritional yeast, and garlic salt that was good, too. I also experimented with some dip mixes from Tastefully Simple that worked out well, too. So many choices!


  1. Dissolve yeast in 1 cup warm water.
  2. In a large bowl, combine flour, salt and sugar.
  3. Add the yeast mixture and remaining 1 cup of warm water; stir until combined.
  4. Cover and let rise in a warm place until doubled. (About 1 hour).
  5. Stir dough down.
  6. Divide in half.
  7. Place each half in a greased 1 quart round casserole or ovenproof bowl.
  8. Brush tops with melted margarine and sprinkle with topping.
  9. Let rise in a warm place until doubled; about 45 minutes.
  10. Bake at 350 degrees for 30 minutes or until top is golden brown.
  11. Remove from pans to cool.

The first time I made this I used a corning ware dish and just a stainless steel bowl. After that I just used the bowls because I liked the looks of it being round. :)

(That's cinnamon on the left loaf.)

1 comment:

Anonymous said...

I tried crushed rosemary and olive oil brushed over the dough...and it was fantastic. Instead of splitting the dough I made mini loafs and tried different toppings like apple pie sugar, garlic salt and parm. cheese.