The majority of us are cooking in quarantine with limited ingredients. I’m proud of y’all for pulling out your pots, pans, crocks, and mixers to try a plethora of pantry friendly recipes. One of our favorites is the cast iron skillet bread and in these times our vegan, no yeast bread is a welcome alternative. This bread is wonderfully dense, light in flavor, and you can whip ‘er up in less than 45 minutes! That’s a quick loaf if I’ve ever heard of one. (I have, it’s this one.) Instead of traditional yeast, baking powder is the leavener here, creating a breakfast-y, biscuit flavor that is absolutely delightful with jam, sunflower seed butter, or anything you can think to spread on.
This is a smaller loaf that bakes up easily on a regular baking sheet or in your crockpot. We’re using non-dairy milk (almond) and apple cider vinegar to create a faux buttermilk that helps the baking powder do its thing. Better rise and a lovely flavor. (Totally ok to use unsweetened vanilla almond milk, that’s what we had on hand!) This bread has a much lighter color than traditional loaves (think biscuit bread) so be mindful to check for doneness after 30-40 minutes, depending on your oven. You’ll be surprised with how simple this bake is and how quickly you eat it. Enjoy!
