Best 4 Cajun Bread No Yeast Raw Food Recipes

**Cajun Bread: A Culinary Journey to Louisiana's Rustic Charm**

Hailing from the vibrant heart of Louisiana, Cajun bread stands as a testament to the region's rich culinary heritage. This rustic delight, often referred to as "pain perdu" in French, embodies the essence of simplicity and authenticity. With a captivating golden crust and a soft, chewy interior, Cajun bread tantalizes the taste buds with its captivating blend of spices and flavors.

Our curated collection of Cajun bread recipes unveils a symphony of tastes and textures, catering to diverse preferences and dietary needs. Embark on a culinary journey with our classic Cajun bread recipe, a timeless masterpiece that embodies the spirit of Louisiana's traditional cuisine. Unleash your creativity with our vegan Cajun bread variation, a delightful treat that caters to plant-based diets without compromising on flavor.

For those seeking a gluten-free alternative, our dedicated gluten-free Cajun bread recipe offers a delectable option that doesn't compromise on texture or taste. And for baking enthusiasts seeking an authentic taste of Louisiana, our traditional Cajun bread recipe made with sourdough starter promises an artisanal delight that captures the essence of this iconic bread.

With each recipe meticulously crafted and teeming with detailed instructions, we guide you through the process of creating this culinary masterpiece, ensuring success every time. So, prepare to savor the distinctive flavors of Cajun bread, a testament to Louisiana's culinary legacy.

Here are our top 4 tried and tested recipes!

NO-YEAST WHOLE WHEAT ZA'ATAR BREAD

No-Yeast Whole Wheat Za'atar Bread image

This simple whole wheat bread requires no yeast or rising time, so you can have a freshly baked loaf in practically no time at all! The combination of whole wheat and bread flour imparts subtle nuttiness and extra gluten, resulting in a baked loaf that's both chewy and airy. The generous addition of buttermilk also tenderizes the bread without any detectable tang. Finish the dough off with a decent sprinkle of za'atar and white sesame seeds for a perfectly crisp and flavorful crust.

Provided by Food Network Kitchen

Time 1h15m

Yield Makes 1 loaf

Number Of Ingredients 12

Ingredients

2 1/2 cups whole wheat flour, plus more for dusting (see Cook's Note)
1 cup bread flour (see Cook's Note)
2 tablespoons sugar
1 tablespoon za'atar, plus more for topping
2 teaspoons finely grated lemon zest (from 1 lemon)
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups buttermilk, plus more for brushing
5 tablespoons unsalted butter, melted and cooled slightly
1 large egg
2 teaspoons white sesame seeds

Steps:

Preheat an oven to 375 degrees F. Line a 9-inch round cake pan with a large sheet of parchment, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
Whisk the whole wheat flour, bread flour, sugar, za'atar, lemon zest, salt, baking soda and baking powder together in a large bowl. Whisk the buttermilk, melted butter and egg together in a separate bowl or liquid measuring cup until combined. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk that's about 7-inches in diameter. Place the dough into the prepared pan and cut a cross about 1/2 inch deep into the center of the dough using a sharp knife. Brush the top and sides with more buttermilk, then sprinkle with a few good pinches of za'atar and the sesame seeds.
Bake until the top is puffed and lightly browned and a toothpick inserted in the center comes out clean, about 1 hour. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely.

CAJUN BREAD, NO YEAST (RAW FOOD)

Cajun Bread, No Yeast (Raw Food) image

Make and share this Cajun Bread, No Yeast (Raw Food) recipe from Food.com.

Provided by ThatSouthernBelle

Categories Breads

Time 10h15m

Yield 1 1/2 trays, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups carrots, pulp
1 cup flax powder
1/2 cup chia powder
2 tablespoons hemp oil or 2 tablespoons olive oil
1 1/2 cups carrot juice
1 teaspoon Braggs liquid aminos or 1 teaspoon sea salt
3 tablespoons tan sesame seeds
3 tablespoons cajun spices (onion, garlic, paprika, cayenne, parsley, pepper mix)
1 cup water, filtered

Steps:

Begin by juicing about 4 carrots.
Mix all ingredients well, and spread dough on Teflex sheets on your dehydrator trays. Should fill about a tray and a half.
Dehydrate dough at 104 degrees for 4 hours.
Flip bread, peel away Teflex, and score tray into 9 slices of bread.
Dehydrate another 6 hours, until desired consistency.

CAJUN BREAD (REGULAR LOAF)

Cajun Bread (regular loaf) image

Make and share this Cajun Bread (regular loaf) recipe from Food.com.

Provided by Karen From Colorado

Categories Breads

Time 3h5m

Yield 1 Large Loaf

Number Of Ingredients 11

Ingredients

1 1/8 cups water
3 cups white bread flour
2 tablespoons dry milk
1 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1 1/2 tablespoons brown sugar
1 1/2 tablespoons cajun seasoning (if you use a no salt blend, double the above amount of salt)
1 tablespoon tomato paste
1 teaspoon onion paste or 1/8 teaspoon onion powder
1/2 teaspoon parsley flakes
2 teaspoons fast rise yeast or 3 teaspoons active dry yeast

Steps:

Place all ingredients in your bread maker in the order given.
Set to regular or rapid bake cycle.

Nutrition Facts : Calories 1760, Fat 31.3, SaturatedFat 17.8, Cholesterol 76, Sodium 2698.5, Carbohydrate 318.4, Fiber 12.6, Sugar 28.8, Protein 46.8

PLAIN FLOUR BREAD

Plain flour bread image

This no-yeast bread is made using any plain flour you have at home. It's slightly denser than a yeasted bread, but very satisfying spread with butter or dunked in hot soup

Provided by Esther Clark

Categories Side dish

Time 55m

Yield Cuts into 10 slices

Number Of Ingredients 6

Ingredients

500g plain white flour or wholemeal flour, plus extra
2 tsp bicarbonate of soda
½ tsp fine salt
1 tbsp sugar
350ml-400ml natural yogurt or buttermilk
handful of oats or seeds, optional

Steps:

Heat the oven to 200C/180C fan/gas 6 and line a 900g loaf tin with baking parchment. Put a flat baking sheet in the oven to get really hot.
Mix the flour, bicarb, salt and sugar in a large bowl until evenly distributed. Make a well in the centre and tip in the yogurt. Bring together to make a slightly sticky dough.
Lightly dust the dough with extra flour and form into a fat log, around the same size as the tin. Put in the tin. Dip a wooden spoon in flour and make a line along the centre. Top with a small handful of oats or seeds, if you like.
Bake on the hot baking sheet for 40-45 mins or until golden brown. Leave to cool in the tin then turn out onto a wire rack to cool completely before cutting into slices.

Nutrition Facts : Calories 205 calories, Fat 1 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
Use Quality Ingredients: The quality of your ingredients will greatly impact the taste of your dish. Use fresh, flavorful ingredients whenever possible.
Don't Overmix: When mixing your ingredients, be careful not to overmix. Overmixing can make your bread tough and dense.
Let Your Bread Rise: After you have mixed your ingredients, let your bread rise in a warm place. This will allow the yeast to work and create a light and fluffy loaf of bread.
Bake Your Bread at the Right Temperature: The temperature at which you bake your bread will also affect the final product. Be sure to preheat your oven to the correct temperature before baking.

Conclusion:

With a little planning and effort, you can easily make delicious bread at home. Experiment with different recipes and techniques to find the ones you like best. And don't be afraid to get creative! Bread is a versatile food that can be used in many different ways. Enjoy your homemade bread with your favorite toppings, or use it to make sandwiches, croutons, or stuffing.