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Yes - but you cannot just convert yeasted bread recipe by adding baking powder instead of yeast. The method required is different and must be designed to match the raising agent used. Bread made without yeast tends to go stale more quickly and what is not eaten on the first day is better toasted after that.
Here are recipes for Baking Powder Bread and Irish Soda Bread. Both of them are really just like making a batch of scones but without portioning the dough into individual pieces.
Baking Powder Bread
(Purported to be from Katherine Mansfield's mother)
3 cups wholemeal flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon golden syrup
¼ cup hot water
½ cup milk
Combine dry ingredients. Dissolve the syrup in the hot water then add the milk -reserving a little. Make a scone dough, knead lightly and briefly and form into a long loaf slashing the top diagonally. Bake at 170° for 15-30 minutes till hollow when tapped.
Irish Soda Bread
2 cups plain flour
2 cups wholemeal flour
1 tsp salt
2 tsps baking soda
2 cups buttermilk (or plain yoghurt or milk acidulated with vinegar)
Preheat the oven to 200°.
Sift together the flour, salt and baking soda. Make a well and stir in the milk with a wooden spoon, to make a soft but not sticky dough. Turn onto a floured board and knead lightly for a minute till smooth. Shape to a smooth round loaf, place on a floured tray and cut a deep cross in the top from side to side. Bake for 30 minutes till done. Cool on a wire rack.
What else can I help you with?
Why use baking powder?
Baking powder allows the dough to rise, and is often used with salt.
Are yeast and baking powder the same ingredient used in baking?
No, yeast and baking powder are not the same ingredient used in baking. Yeast is a living organism that produces carbon dioxide gas to help dough rise, while baking powder is a chemical leavening agent that also helps dough rise but does not require time to ferment.
Does baking powder or baking soda taste like salt?
Baking powder and baking soda do not taste like salt; they are both primarily used as leavening agents in baking to help dough rise. Baking soda has a slightly salty and alkaline taste, while baking powder is neutral in flavor.
What does baking powder look like and how can I identify it in the store?
Baking powder is a white, powdery substance that is commonly used in baking to help dough rise. It is usually found in the baking aisle of grocery stores, typically in small cans or containers labeled as "baking powder." Look for a white powder in a small container with the words "baking powder" on the label to identify it in the store.
Why sodium bicarbonate is used as a baking powder?
Sodium bicarbonate is used as a baking powder because it reacts with acidic ingredients in the dough to produce carbon dioxide gas, which helps the dough rise and become light and fluffy. Additionally, it helps neutralize any acidic flavors in the batter.
Can you replace baking powder with baking soda in sugar cookies?
Only substitute baking soda for baking powder if the cookie dough will be baked within 30 minutes of mixing. Baking soda begins to lose potency as soon as it gets wet so baking powder is used when the dough will be allowed to sit for a long time before baking.
Why is baking powder important to a recipe?
If baking powder is called for in a recipe, it is essential. The base and acid components in the powder, when wet, create the air bubbles that cause the dough to rise, making the end product soft and allowing it to cook thoroughly. Without the baking powder or baking soda (see below), the result of baking unleavened dough will be just hot dough or perhaps dough dried hard. If you have no baking powder but have baking soda, you can substitute a combination of baking soda plus an acidic ingredient, such as molasses, buttermilk or yogurt, or even a little citrus juice.
What can you substitute for ammonia-bicarbonate?
You can substitute baking powder for ammonia-bicarbonate in a 1:1 ratio. Baking powder is a combination of baking soda, an acid, and a starch. It can provide similar leavening effects in baking recipes.
Does baking powder absorb odors when used in baking?
No, baking powder does not absorb odors when used in baking.
What is the alternative to baking powder that can be used in baking recipes?
Baking soda is an alternative to baking powder that can be used in baking recipes.
What ingredient used in baking causes the dough to rise?
Yeast is the ingredient used in baking that causes the dough to rise.
Why is carbon dioxide used for baking?
Carbon dioxide is used in baking to help baked goods rise and become light and fluffy. When baking soda or baking powder, which both release carbon dioxide when combined with liquids and heat, is added to the batter or dough, the gas forms bubbles that expand and cause the product to rise.
