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Pandemic Bread
During the COVID-19 pandemic, I found myself drawn, time and time again, to my pantry. The previous day I had made some Strawberry Jalapeño Jam in a desperate attempt to salvage some produce before it spoiled. Now I needed something to spread it on. I wanted bread but I knew I had no yeast so I turned to the web to find a no-yeast version. I affectionately call this Pandemic Bread because apparently everyone is making bread these days. And I tried it with my jam (great!) and with some beef stew (canned…it was okay). The bread tasted blander the next day and I thought maybe some salt would help. Or herbs. Or both. It just depends on what you plan to eat it with I suppose.
Be advised, this bread is no show-stopper or award winner. It’s just bread intended to get you by in a pinch. It’s why I dubbed it Pandemic Bread. But if you use it wisely, I’m sure you’ll appreciate it nonetheless. Don’t serve it as an appetizer but instead use it to bolster your stew. Or, smear it with your favorite jam or fruit preserves as I did. Thanks to its simplicity, it’s hard to get this bread wrong.
Pandemic Bread
Equipment
- pizza stone
Ingredients
- 4 cups all-purpose flour
- 1 tbsp sugar
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1.5 cups water (room temperature)
- 2 tsp white vinegar
- 1 tbsp butter (melted)
Instructions
- Preheat your oven to 400° F.
- In a bowl, mix the flour, sugar, baking powder, and baking soda together and then add the water and vinegar (combined first) and continue stirring until a dough forms.
- Turn the dough out onto a floured surface. Knead for 2-3 minutes. form into a small loaf 1 to 1.5 inches tall. Cut an X (or your preferred shape) into the top of your loaf and place onto your pizza stone.
- Cook in the oven and bake for 30-40 minutes or until the crust has browned.
- Remove the bread and brush with melted butter while it is still hot.
Notes
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