Tuesday, August 24, 2021

Let's Play - WHAT IF?

 You can not get to a store to buy bread - or the store has none.  You have NO yeast in your pantry.  What do you do for bread?  First, even if you don't normally make bread - you might want to get some yeast and stick it in the freezer.  It lasts a very long time there.  It could be a good bartering item!!!

OK - now back to the question.  I say no problem.  I know many options for making some type of bread to eat with meals, make sandwiches, use as toast, whatever you use it for.

A little lesson about leavening agents.  There is no perfect replacement for yeast.  Nothing gives quite the same taste.
We can come up with some neat replacements.  Baking powder is basically a combo of baking soda and cream of tartar.  Cream of tartar is an acid and baking soda is a base.
You can also mix a 1:1 ratio of baking soda and lemon juice.  1/2 tsp. lemon and 1/2 tsp. baking soda is equal to 1 tsp. yeast.

You can also use a sourdough starter.  That takes a few days to ready but is a decent substitute.  Generally I have been told that you use 1 cup of sourdough starter for 2 tsp. yeast.

Always think about crackers as well - they can be eaten with meals too.
Now on to some fun options - NO YEAST - NO PROBLEM

Cornbread - it is very easy to make and very tasty.  Follow the directions on the cornmeal pack or keep Jiffy mixes on hand.  You can also make corn cakes with cornmeal.  Love them all fried up!  Throw in some chopped zucchini, or chopped onion, or chopped jalapeno - and YUM.

BISCUITS - so easy and so scrumptious (scones)

                                       This makes a lot - it can easily be halved.

BEER BREAD - a tasty hearty and dense bread.  NO it doesn't taste like beer.  I always keep a couple cheap beers in frig for this reason.

Think using PIE CRUST for hand pies or calzones.  Meat, veggie and 'bread' all in one!

These are very tasty and easy to make

These can be used to make breakfast sandwiches or as a side with jelly or honey for any meal.  Use as roll-ups with fruit and jelly.

Great way to use leftovers  - can use 'real' mashed potatoes or prepared instant

                                     Mix together and drop dough into pans.  Makes 5-6 rolls
                                           Bake at 350* for about 15 minutes

TORTILLAS - super easy and cheap to make

2 C self rising flour
1 C buttermilk (or whatever milk yo have)
1/4 C oil
Mix this all together - it is a sticky dough.  Let it set for 5-10 minutes after mixing.  It kind of rises a bit.
Toss out on a floured board and form into a rounded ball.  You could cook it this way - it would take longer.  Best best is to divide into about 8 pieces.  
You need a very heavy bottomed skillet with a lid.  Get it pre-heated - medium.
Place about 4 roll size pieces in skillet (leaving room in between for more rising).
Heat about 5 minutes and then turn them over and heat for 5 more minutes.  Each side should be golden brown.
These make great hamburger rolls or just basic sandwich bread or bread (cut in half) to eat with a meal.
This has been around for centuries.  
I well imagine most every country grandma made this.

I have never tried making English muffins or English muffin type bread.  That is something I might to to research one day soon.
I have each and everyone of these recipes saved in my computer and in my recipe files.
I have tried almost all of them and YES - they are tasty.!!!!!

So never fear - no yeast - no bread - YOU GOT IT COVERED!!!!!

Give these a try.  They just might become a family favorite.  Most are cheap and use basic ingredients in the pantry.


  1. I regularly mix 1 cup plain yogurt with 1-1 1/2 c. Self rising flour. Can make a pizza crust or roll out and heat in cast iron for naan or flat bread. Self rising flour is so easy to make if you don't have any on hand as well. I've also made cornbread with ingredients I had in a pinch. One and a third cup self-rising flour, 2/3 cup cornmeal, pinch of salt, one egg, one can sweeten condensed milk one can water have a stick melted butter or a quarter cup oil. The sweetened condensed milk took care of the sugar and the milk in just one ingredient. It wasn't the same as my go-to cornbread recipe but it worked just fine.

    1. Yum. Oh thanks a bunch for those ideas. I love them.
      We are sure blessed with so many options today. I bet our ancestors would have been amazed!

  2. Interesting post, especially about baking soda, cream of tartar, and lemon. I keep a list of substitutes in my family cookbook and this is not one I had -- will add it, for sure. Also interesting because I just put a batch of zucchini nut bread and muffins into the oven right before sitting down to my laptop. I'm also going to need to do a batch of banana bread soon (or put the bananas in the freezer). If I don't have bread, there are plenty of substitutes here. I've got a beer bread mix that I picked up at a craft fair, and I keep a variety of Jiffy mixes on hand, as well as other muffin mixes (the Martha White and Betty Crocker mixes are sized better for my household than the full-size boxes), and tubes of biscuits and crescent rolls are in the refrig. I think I could survive for 6 months, with the exception of fresh produce and milk. And even then, I've got cans of condensed milk I could always break out.

    1. I didn't even think to list sweet breads. YES!
      I bet your house smells amazing. I always have options too. I have flour for ages and cornmeal. I don't usually keep too many cans of rolls in frig unless around holidays. I could go a long time too. Love having so many options!

    2. I like the mini tubes of crescents and biscuits, since it's just me -- 4 instead of 8, less waste (and less waist). Zucchini and banana breads from scratch, but keep some of the mixes on hand for ease and variety.

  3. My zucchini bread recipe usually makes 2 large loaves or 5-6 small loaves. Wanted some muffins for breakfast, so filled those first and then used the rest to make small loaves. I got 6 jumbo muffins and 2 small loaves in the oven. I reduced the time by 15 minutes and will start checking them. Don't think they'll take the entire hour that the full-sized loaves take.

    1. I do that at times too. I usually get 2 big and 5-6 smaller too.
      YUM - enjoy!

  4. During the pandemic I started making Irish Soda Bread which we enjoy. In it you use vinegar and baking soda. Usually those are in my pantry in good supply.
    I am intrigued with all the ideas! I will have to be branching out. Seems I tend to fix lots of the same things a lot. This prompts me to be a little more adventurous. As I get older, I don't seem to do new things as often....but I'm trying...haha!

    1. Another great idea. I love how you are all giving more ideas and tips.
      With a stocked pantry we can usually do a lot.
      I used to be more adventurous - now it is just me and not a lot of reason to be. I do experiment around the holidays!

  5. Will have to write down the substitute for yeast. Had not heard of this one. I don't eat as much bread as the Urban Farmer but these alternatives are well worth noting. May have to make the no yeast dinner rolls to go with the rest of the soup for lunch. We have made English muffins in the past and they were pretty good. My cornbread recipe calls for 3/4 cup of cornmeal and only 2 T flour. It is yummy as we prefer the crunch of the cornmeal over the cakeiness (spell check doesn't like that word!) of using flour as the primary dry ingredient. We have shelf stable milk and a big container of dry milk that we got at Costco. My daughter works part-time at Pizza King in Avon and she said the gas station at the new Costco is up. We decided that we would not go on opening day. Can you imagine the crowd?

    1. Spell check doesn't like a lot of the words I use!!! LOL
      I like a good 'corny' cornbread as well.
      Shelf stable milk, dry milk, evaporated milk - options.
      I wouldn't want to be any where on opening day!!!!

  6. Judy over at Patchwork Times does sooooo much cooking/baking and has many recipes on her blog. https://patchworktimes.com/2018/07/26/english-muffins-in-a-loaf/

    So many here and you can page back/forward for other references.

    I honestly come here or go to her blog for food ideas via search before going other places :-)

    Happy Tuesday!

    1. Thank you - I will check that out for sure.
      I hope you know you can search the blog by typing in the little white box (upper left) what you are looking for.
      Thanks for the tip.
      Have a great day!

  7. I was allergic to yeast for 20 years and it makes one be very creative. Now we do keep 2-3 pounds of yeast in the freezer at all times.

    1. Oh my. I guess you did get creative. I have a bunch in the freezer too. Just in case!

  8. Many years ago, a friend gave me a Texas Sourdough starter and I baked fresh bread a few times a week when feeding it. After a move I shifted to yeast breads, but also some of the (excellent) recipes you've shared. At the beginning of the pandemic, when bread, yeast and flour were in short supply (or gone from shelves), I used flour in my cupboard to make beer bread. Oddly enough, beer was still being sold! everywhere!

    1. I really like sourdough bread. I made beer bread several times in the last year as well. It really is tasty. Go figure - you can find alcohol every where!

  9. I love biscuits, though don't make them often. I always think of them as an accompaniment to stew because that's how my mom used them.

    Flat breads are great too. I occasionally make bannock which is a fry bread. It uses baking powder as well and was a staple in years past when yeast wasn't as readily available.

    Of course, there are lots of folks who don't eat breads anymore but for me there is nothing better!

    1. I love hot biscuits with butter and jelly! I can make a meal of them (and have). I also like biscuits and gravy.
      Nothing like a good fluffy biscuit.
      I got to a point where I didn't eat a lot of bread - but have started eating it with meals some again.

  10. Cheryl. Great post! All the info in one place, thank you! I am copying now ;)

  11. Lots of options available if we run out of bread. Crackers with butter is a good substitution. Cornbread too. :)

    1. Crackers and butter are my go to for chili. ALWAYS! Mom used to serve them like that and I still love them.

  12. I need to practice making crackers more often, I think I make them too thick.

    Lots of lovely recipes shared. Thanks.

    God bless.

    1. I don't make crackers - another thing I want to try.
      You are welcome!!

  13. Cheryl,

    Love your website and it really helps us Newbies, however, you post such great recipes, do you have a collection somewhere that can be accessed. Please and thank you. Alison

    1. Thank you for your kind words. No I don't - maybe something to think about. I still need to try and sub group this blog. I never could figure it out. That would help a lot.
      I will get back on it and try to come up with something.
      Thank you!

  14. Bread has always been one of my WEAKNESSES ever since I was a little girl. My Dad used to make homemade white bread and would set it on our gas heating stove. He could never (or maybe he could) guess why the bread had these little divets in the dough. It was me taking "tastes" of the bread while it was rising. I still have a yeast fetish today! I've always wanted to try making flat breads. Good post!

    1. Oh how cute is that. I bet he figured it out and just said that so you didn't think so!!!
      I love the smell and taste of fresh yeast bread. My Mom used to make the best yeast rolls - oh my they were good.
      Now is your chance - give it a try!!!