Using baking powder instead of yeast in bread will result in a different texture and flavor since yeast and baking powder function differently as leavening agents.
Yeast is a live organism that ferments the dough, producing carbon dioxide gas that causes the bread to rise. This fermentation process contributes to the distinct flavor and texture of yeast-based bread. On the other hand, baking powder is a chemical leavening agent that releases carbon dioxide when it comes into contact with moisture and heat.
When making yeast-free bread, such as quick breads or soda breads, baking powder is typically used as the leavening agent. These breads are typically denser and have a crumblier texture compared to yeast-based breads.
If you want to make a yeast-free bread without compromising on taste and texture, it's best to use a recipe specifically designed for yeast-free breads. These recipes are formulated to work well with baking powder as the leavening agent and will provide the desired texture and flavor.
Additionally, you can experiment with other ingredients to enhance the taste and texture of yeast-free breads. For example, adding ingredients like yogurt, buttermilk, applesauce, or mashed bananas can contribute moisture and richness to the bread. Herbs, spices, and other flavorings can also be incorporated to add more depth of flavor.
Ultimately, while baking powder can be used as a substitute for yeast in yeast-free bread, it's important to understand that the resulting bread will have a different texture and flavor profile compared to traditional yeast-based bread. By following recipes designed for yeast-free breads and incorporating flavorful ingredients, you can still create delicious bread, but it will have its own unique characteristics.