I have a friend who is allergic to yeast. While vacationing in New York City recently, we found yeast free bread that has the taste and texture of yeast bread. We found the bread at Dean & DeLuca. My theory is that this is a high tech process. I think that the dough is kneaded under very high pressure inorder to incorporate air into the dough. When the pressure is rapidly released, the dough rises. It is then flash baked to maintain the rise. Can you provide the process and the recipe?

-- Anonymous, April 04, 2001