By Ninna on July 03, 2006
"Made this first when my son Paul was tiny, about 5 years old, that was thirty years ago. He was allergic to yeast and his Allergist gave us this recipe. This was so like the flavour of an Aussie damper, so we often ate this with butter and golden syrup or honey. It isn't anything like 'bread' though."
Serving Size: 1 (557 g)
Servings Per Recipe: 1
"I made this while babysitting my sweet little granddaughter, and couldn't find any yeast! I was amazed at how nicely the loaf rose up in the pan. This bread will go very well with soup in this nice crisp fall weather."
"10 minutes was exaggerating!!! 2 minutes max.!! It's taste and texture are like a southern biscuit. Absolutely delicious. Thanks for the post Ninna, what a great recipe if you forgot to buy rolls for company!! I never have yeast on hand, but I usually have self-rising flour! Great recipe, I will pass it on!!"
"My oldest is yeast sensitive so I am always looking for new bread options. This one was deemed a keeper. I made it today and was pleasantly surprised by the texture which was fluffier than I expected. Can't wait to try this for lunch box sandwiches tomorrow."
"This was a good, nice and quick bread. Although I did not put the mix in a loaf tin, instead I placed it on a cermaic Baking plate, so it turned out a bit like a Cob loaf. My little girl loved it. Thanks for the recipie."
"Made this tonight. The bread has a strong egg taste, crisp cake like crust and soft body inside. Not quite what I was looking for, but will finish off the bread at breakfast with poached eggs."
"Pretty good. It kind of tastes like a really big biscuit, but for a quick bread, it'll serve my devious purposes nicely. :) Thanks for the recipe."