Conference turris::cooks

    Popovers do not have any yeast or sugar in them. I've experimented
    with cinnamon rolls from a baking powder biscuit recipe and it wasn't
    bad, it wasn't a traditional cinnamon roll but it wasn't bad. 
    
    Have you looked into non-bleached white flour available from health food
    stores? It might not have the qualities of white flour that you want
    to stay away from.
    
    Linda
    

    Would Irish Soda bread be something along the lines you are looking
    for?  No yeast, you can always use unbleached flour from a health food
    store in place of AP flour from the supermarket, and some recipes get
    their sweetness only from the raisins, which you could omit if desired.
    There must be a recipe in here for it. If not, and if it sounds like what
    you might need, I'll post one for you.
    

    I put a recipe for Irish soda bread in note 1336.2.  It contains
    one teaspoon of sugar per loaf  - you could try it without even
    that much if you want to be really pristine.  The flour might
    be listed as white, but I have used all sorts of flour with very
    good results.  Even used cornmeal and oat bran and all the good
    stuff - substitute non-flours for up to 1/2 the flour (lots less
    with the oat bran or it'll taste like cardboard!).
    
    --Louise

    
    I make lots of home made yeast breads without sugar.. you can always
    use a bit of fruit juice concentrate to get the yeast working if
    you have no faith.  Also molasses, honey and malt will get that
    yeast going as well.  (a good home made yeast bread is in the kneeding
    more than the sugar I feel)
    
    For quick breads that have no sugar and eggs use fruit juice
    concentrates, dried fruit and malt for sweetness and a teaspoon
    of a good mild vinegar in place of every egg called for.
    
    I make a quick bread every Sunday that has whole wheat flour, dried
    fruit, juice concentrate, soy milk, vinegar and baking powder for
    leavening, spices and nuts.  It is a superb bread and has none of
    the 'not wanted' ingredients.. I'll check for the recipe and get
    back to you.  Takes 40 mins to bake and about 10 minutes to assemble...
    The secret is to mix all the dry and wet separate, combine at the
    last minute 'till just mixed and bake..
    
    
  gailann

For something very different along these lines, take a look at various Indian
breads such as puri or chapati.  They are made with whole wheat flour and no
added sugar.

--PSW

    This is a very easy Wheat Bread from the McDougall cookbook.  It
    promots baking items without all the preservatives,etc that are in most
    foods.  This bread is very most.  Don't put tuna salad on it until your
    ready to eat it--but its very good.
    
    Preparation Time:  1 hr.                Rising Time:   4 hrs.
    Cooking Time:      50 mins. at 325 degree's
    
    2 1/2 cup warm water          6-8 cups whole wheat flour
    2 tpsp. active dry yeast (I used rapid rise)
    
    Pour warm water into large bowl.  Sprinkle yeast on top of the water. 
    After about 3 minutes the yeast will begin to react and produce
    bubbles.  Stir in half of the flour and beat well until dough becomes
    smooth (100 strokes).  Cover; let rise about 1 1/2 hours.  Add the
    remaining flour, one cup at a time, mixing well after each cup.  Knead
    in the bowl until dough does not stick to sides, then turn out onto a
    floured board.  Flour your hands.  Knead, push, and fold, adding flour
    as necessary to prevent the dough from sticking to the boeard. 
    Continue kneading until dough is soft and springy and does not stick to
    hands or board.  Return to bowl.  Cover with a damp towel and set in a
    warm place.  Allow to rise until double in bulk.  Divide dough in half,
    shape into oblongs and place in loaf pans, non-stick.  (Sprinkle pans
    with cornmeal to make removing easier.)  Cover and let rise until
    double.  Place in a preheated overn and bake for 50 minutes at 325
    degrees.
    
    
    This sounds like a big deal, but its not.  Its super easy.
    
    HELPFUL HINTS:  Don't put flour on top of the dough while kneading. 
    Put it on the board, then knead the dough on top of it.  Dough may rise
    in bowl either once or twice.  A lighter loaf is the result of two
    risings.  After first rising, just punch down with fist, cover, and let
    rise again.  Each rising takes about 45 minutes.  After shaping into
    loaves, let rise about 20 minutes.  When bread is done, it should be a
    golden brown and will sound hollow when tapped.  Remove from pans
    immediately.