There’s been a run on yeast. Well, there’s been a run on a lot of things. But most things have viable alternatives. No broccoli, get some carrots. No tomato sauce, get diced tomatoes and use a blender. While there are unleavened breads, and breads leavened with baking soda … it’s not yeast bread. I’ve found some recipes using brewing yeast for bread, but I wanted to see how little baking yeast would make bread. Last night’s pizza dough used a quarter teaspoon of yeast. I took a cup of warm water, added about a tablespoon of sugar, and a quarter teaspoon of yeast. That sat until there was activity. Mixed together three cups of whole wheat flour, one cup of white flour, a few tablespoons of vital wheat gluten, and a teaspoon of salt. Added the water/yeast, then added enough water to make a dough. The dough sat overnight to rise. I gently deflated it in the morning, then left it to raise again. Gently deflated it around lunch time, and left it alone until dinner time. Very good crust — great flavor, nice crunchy crust to it. And beautifully leavened.
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons Northwoods seasoning
- 1 cup buttermilk (or put 1 tablespoon of vinegar in measuring cup & fill to 1 cup with milk)
- 1/2 cup unsalted butter, melted
- 1 1/2 cups shredded sharp cheddar cheese
- Optional add-ins like diced scallions, sautéed onions, diced spicy peppers
- Preheat oven to 450 degrees F.
- Mix dry ingredients together in a bowl.
- Combine buttermilk and melted butter, mix well.
- Pour milk/butter into dry ingredients and stir to form a sticky dough.
- Gently stir in cheddar cheese and any optional add-ins
- Divide into sixteen equal pieces, roll and flatten to form biscuit
- Bake for 15-18 minutes, until golden brown and puffy.