No Yeast Bread
User Reviews
5
No Yeast Bread
Description
This No Yeast Bread uses a mix of all-purpose flour, sugar, salt, and baking soda combined with buttermilk and melted butter to produce a moist, tender loaf without yeast. The dough is sticky and lightly kneaded before shaping into a round loaf and baking in a preheated cast iron skillet, which helps form a golden crust. Scoring the top with an 'X' allows for expansion, and a brush of buttermilk plus rolled oats adds a decorative rustic touch.
The resulting bread has a sturdy crust with a soft interior, suitable for serving warm alongside meals or for sandwiches. Its lack of yeast considerably shortens preparation time while providing a fresh homemade bread option.
Whole wheat flour can be used as a substitute or blended with all-purpose for a different texture and flavor.
Ingredients
- 3 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 ¼ teaspoons kosher salt
- 1 ¼ teaspoons baking soda
- 1 ½ cups buttermilk
- ¼ cup butter melted, unsalted
- 1 tablespoon rolled oats
Instructions
- Preheat oven to 375 degrees F. Place a 10-inch cast iron skillet or Dutch oven in the oven.
- In a large bowl, combine flour, sugar, salt and baking soda.
- In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula until a wet, sticky dough forms.
- Working on a lightly floured surface, gently knead the dough a few times, shaping the dough into an 8-inch round, about 1-inch thick, adding additional flour as needed.
- Place dough into the prepared skillet. Using a sharp knife or bread lame, cut a 1/2-inch deep “X” into the top of the bread; brush with additional buttermilk and sprinkle with rolled oats.
- Place into oven and bake until golden brown and the bottom of the bread sounds hollow when tapped, about 35 minutes.
- Serve warm.
Notes
- Whole wheat flour or a blend of whole wheat and all-purpose flour can replace all-purpose flour if desired.
User Reviews
Overall Rating
5
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