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Yeast-Free Bread in the Oven
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Gluten-Free Dairy-Free Egg-Free Soy-Free Nut-Free Peanut-Free Corn-Free

13 Review(s)/Comment(s) | Add Your Review/Comment

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.

Ingredients
    • 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
Directions

    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.

    © Pamela's Products, Inc.
Overall Average Rating:
1 rating
Comment/Review
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Laurie Quinn 11/307/2016 11/03/2016
Thank you for this yeast-free-bread recipe. It would be nice to have othe
ead recipes i.e. Foccacia etc. that do not have yeast using the bread mix. Now, to find Red Wine without the yeast in it.
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Melanee Warner 02/53/2016 02/23/2016
This recipe is GREAT compared to several other recipes. I have been using unsweetened applesauce in place of some or all of the oil in other recipes; would you please suggest alternative(s) to the oil in this recipe. Thank you for helping me maintain my dietary restrictions!
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    • D. S. DeJesus 12/345/2018 12/12/2018
      I used lard & replaced 1/4C water for apple juice.
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Nelson 08/241/2015 08/30/2015
This was a great version of the "Amazing Bread" recipe that I had to try since I had run out of yeast. It was very good and tasted very similar to the yeast version. I am looking forward to trying some other variations of the bread, such as the Multigrain version (w/molasses) and the 3-seed.
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