Quick Bread: No Rest, No Eggs!
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5.0
15 reviews
Excellent
Quick Bread: No Rest, No Eggs!
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This quick bread recipe is a simple soda bread that’s perfect to have on hand for busy weeknights or whenever you’re craving homemade bread in a hurry.No need to wait for the dough to rise—simply mix your ingredients, shape the bread, and bake! Baking soda provides lift, so you can enjoy warm, delicious bread in less than an hour.Serve it with honey butter or jam for breakfast or as a side dish with soups or stews.
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Ingredients
- 400 g all-purpose flour (plus extra for dusting)
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 354 ml (1 ½ cups) buttermilk or homemade buttermilk (see Notes) Add more if needed 1 one tablespoon at a time
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 450°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and salt.
- Make a well in the center of the dry ingredients and pour in the buttermilk and oil. `
- Use a wooden spoon to gently mix the wet and dry ingredients until just combined. The dough should be soft but not wet and sticky.
- Lightly flour a work surface and transfer the dough. Don't knead the dough; instead, flip it over and pat it gently just to bring it together into a round loaf, about 1-½ inches thick. Be careful not to overwork it.
- Place it on the prepared baking sheet. Using a sharp knife, cut a shallow "X" on the top of the loaf (this helps steam escape during baking).
- Bake for 15 minutes, then turn the heat to 400°F (200°C) and bake for 20 to 30 minutes more. The top should be deep golden brown, and the bottom should sound hollow when tapped. Serve warm.
Equipments used:
Notes
- How to Store
- How to Store
- Store leftover bread in an airtight container at room temperature for up to 2 days.
- Store leftover bread in an airtight container at room temperature for up to 2 days.
- How to freeze
- How to freeze
- The bread can be frozen for up to 3 months. Once completely cooled, wrap it securely in plastic wrap and place it in the freezer. To reheat, microwave until heated through or wrap the bread in aluminum foil and warm it in a 350°F (175°C) oven until hot.
- The bread can be frozen for up to 3 months. Once completely cooled, wrap it securely in plastic wrap and place it in the freezer. To reheat, microwave until heated through or wrap the bread in aluminum foil and warm it in a 350°F (175°C) oven until hot.
- Buttermilk Substitution: If you don't have buttermilk, you can make your own by adding 4 teaspoons of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Buttermilk Substitution: If you don't have buttermilk, you can make your own by adding 4 teaspoons of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- If you don't have buttermilk, you can make your own by adding 4 teaspoons of vinegar or lemon juice to 1 cup of milk and letting it sit for
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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