One of my college roommates made a tasty bread that didn’t contain yeast. I decided to try and replicate her recipe, using a combination of baking soda and baking powder in place of the yeast in one of my favorite white bread recipes. We proclaimed it a success — especially if you need bread fast. From mixing bowl to table, this recipe takes less than an hour! –Mellyn

• 1/3 cup sugar — (I thought it needed more…next time I’ll try 2/3-1 cup)
•  1/3 cup oil
•  2 teaspoons salt
•  2 1/2 cups water
•  1/2 cup powdered milk
•  3 cups flour
•  1 1/2 teaspoons baking soda
•  2 1/2 teaspoons baking powder
•  5 cups flour — you made not need all of this!

1. Combine sugar, oil, salt and water.
2. Mix powdered milk into 3 cups flour. (This will prevent it from clumping when you add it to the liquid.)
3. Add milk/flour mixture to liquid, along with baking soda and baking powder.
4. Begin adding remaining flour, a cup at a time. You want the dough to be stiff, but not powdery. If you accidentally add too much flour, don’t panic, just add a tablespoon of water at a time, until the extra flour is absorbed.
5. Divide dough into 2 parts and form each part into a circle.
6. Put loaves on a sprayed cookie sheet.
7. Cut slits in the top of each loaf (I made one long slit and then a couple of smaller ones going the other direction)
8. Set oven to 350 degrees (I don’t preheat for this one!)
9. Bake for 40-45 minutes or until the middle is no longer doughy.

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