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
NOTE: For best results, let the bread cool completely before cutting to prevent the loaf from falling and becoming gummy in the center.
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.
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