We adapted our regular bread recipe for those with a sensitivity to yeast. This recipe is for the oven.
Yeast-Free Bread in the Oven
We adapted our regular bread recipe for those with a sensitivity to yeast. This recipe is for the oven. To use a bread machine, see our Yeast-Free Bread in a Machine recipe.
3½ cups Pamela’s Bread Mix
- 1½ cups warm water
- ¼ cup oil
- 3 eggs or prepared egg replacer equal to 3 eggs
- 1 TBSP + 2 tsp baking powder
Preheat oven to 350º.
Get everything ready before mixing: grease a 8" by 4" pan, bring eggs to room temperature or have egg replacer prepared, and have oil and water measured out.
Use a HEAVY DUTY STAND MIXER with whisk attachment to combine all ingredients and mix for on medium/high until just combined.
Pour dough into greased pan. If desired, smooth the top with warm water. Bake for 65-70 minutes.
Let cool completely before slicing.
For best results, let the bread cool completely before cutting to prevent the loaf from falling and becoming gummy in the center.