If you don't regularly bake breads and pastries, you might not have yeast laying around in your kitchen cabinets. An occasional bread recipe doesn't have to warrant a special shopping trip to stock up on yeast. When used properly, baking powder is a viable substitute. Yeast is primarily a leavening agent, vital in making doughs rise. Only a small quantity of leavening agent is needed in dough, and the substance you use barely affects the bread's flavor, giving you natural-tasting bread without yeast.
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Measure enough baking powder to fill half of the yeast requirement called for in your recipe.
Measure powdered vitamin C or a crushed vitamin C nutritional supplement to fill the other half of your yeast need.
Mix the equal parts of baking powder and vitamin C in a small bowl.
Substitute the baking powder mixture for yeast in your recipe. Unlike yeast, chemical leavening agents don't need to sit and rise before baking. You can bake your dough right after adding all the ingredients and it will rise in the oven.
- The Art and Soul of Baking; Maren Caruso, et al.; 2008
- Extraordinary Uses for Ordinary Things; Reader's Digest; 2004