I make pizza on Monday nights and tonight I planned to make pizza pockets. Since my honey's still working late and I've been patient for 2 hours and didn't want to wait for the yeast to raise the pizza dough, I thought that I'd try the tip.
OK, so the only thing I changed in the recipe was substitute 1-1/4 t. baking soda and 1 t. cream of tartar for 1-1/4 t. of yeast.
There's definitely a flavor change. It reminded me of baking powder biscuits at first. The bread is still fluffy, tender, and it cooked great! See the pictures... it looks normal, just tastes different. I put spaghetti sauce, ham, mozzarella cheese, and fresh pineapple inside.. drool :) Yep it was delicious. I even have another for lunch tomorrow... although it does look really good and I am still a little hungry.... No, I'll wait and eat it tomorrow. Plus I gotta cook another batch right now cause my Soldier's on his way home :)!!!!
OK, so I made the regular yeast dough recipe for my Soldier and after I made the regual dough... I was able to compare the two :)... it felt the same right after mixing it all up. When I flattened it out to shape it for the pizza pocket, I really noticed a difference. The baking soda version was very airy and squishy and easy to shape. The yeast ones were flat and I needed to be more careful so I didn't make a hole in it. I had to sprinkle flour on the counter for both of them. It was easier to shape the soda one. I only had to wait 10-15 minutes for the yeast bread to be ready to bake. I prefer the yeast one but in a pinch, I'd do the soda one again.... just mentally prepare for it to taste like baking powder biscuits!
I don't know how I'd like it in regular bread because it'd lose that yeasty flavor. Of course I'll have to try a little loaf :) I guess if you want bread in a jiffy and don't want to wait for it to raise...
I'll let ya know what new bread recipes I come up with if they're any good. Then I'll link the new recipes ... HERE... !
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