There are several ways to make various kinds of bread without using yeast—however tall, sliced sandwich bread can be a challenge to bake when you don't have any yeast on hand. This recipe uses a couple of tricks to get the bread to rise in the loaf pan even without yeast. The recipe starts by whipping two egg whites with cream of tartar until light and fluffy. Then both apple cider vinegar and baking powder are added to the batter. These two ingredients combine to form a chemical reaction that creates air and volume in a recipe. Finally, just before baking the whipped eggs whites are gently folded into the batter to impart structure and support as well as their light and airy texture to the bread. The result is a delicious sliced bread that can be toasted and slathered in butter or used to create your favorite sandwich.
- 4 egg whites, divided
- 1/4 teaspoon cream of tartar
- 3 cups all-purpose flour
- 1/4 cup nonfat dry milk powder
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups milk
- 6 tablespoons unsalted butter, melted and cooled to room temperature
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
Gather the ingredients. Preheat the oven to 375 F. Line a 9 x 5-inch loaf pan with parchment paper and grease the paper. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat 2 of the egg whites on high until stiff peaks form, adding the cream of tartar about halfway through. Gently move the beaten egg whites into a medium-sized bowl and set aside.
In a separate, medium bowl, combine the all-purpose flour, salt, nonfat dry milk powder, and baking powder.
To the bowl of the stand mixer fitted with the paddle attachment, combine the milk, melted butter, honey, vinegar, and the remaining 2 egg whites.
Add the dry ingredients to the wet ingredients and mix well to combine.
Gently fold the whipped egg whites into the batter until no white streaks remain.
Pour the dough into the prepared loaf pan.
Grease the underside of a piece of aluminum foil and tent the loaf pan with the foil. Place the loaf pan in the center of the preheated oven, and bake for about 50 to 60 minutes.
Remove the foil and continue to bake until the top is brown and a toothpick inserted into the center comes out clean.
Lift the loaf out of the pan and cool on a wire rack before slicing and serving.
- Lining the the loaf pan with parchment paper will help to make sure the bread doesn't stick to the pan and makes lifting the baked loaf out of the pan a breeze.