The benefits of a yeast bread is that it produces a beautifully brown crunchy crust. When yeast is an issue, however, there are alternatives to getting the bread to rise nicely and our favorite is using equal parts of baking soda and lemon juice.
For this bread, add 2 teaspoons of fresh baking soda to the dry ingredients and 2 teaspoons of freshly squeezed lemon juice to the bread dough at the last minute, after the dough is mixed. Put the dough in a medium sized loaf pan (8.5" x 4.5") and bake at 350º right away. Do not let it rise before baking the bread like you would with yeast.
The rising happens because of a chemical reaction that occurs between the baking soda, which is alkaline (a base) and and the juice of a lemon, which is acidic.
This yeast alternative doesn't produce a crust, but it is delicious and can be used as a sandwich bread none the less.