Quick Bread: No Rest, No Eggs!
User Reviews
5
Quick Bread: No Rest, No Eggs!
Description
Quick Bread: No Rest, No Eggs! combines simple pantry ingredients including flour, baking soda, salt, buttermilk, and olive oil. The dough is mixed just until combined, avoiding kneading to keep the texture tender rather than chewy or dense. Baking begins at a high temperature and then lowers to finish, ensuring a deep golden crust and hollow sound upon tapping the bottom, indicating it’s baked through.
The bread features a slightly tangy flavor from the buttermilk and a rustic crumb with a crisp crust. The shallow "X" cut on top allows steam to escape during baking, preventing large cracks and promoting even oven spring. This loaf can be served warm with butter or alongside soups and stews.
Leftover bread should be stored in an airtight container at room temperature for up to two days or frozen for up to three months wrapped in plastic. To thaw frozen bread, microwave briefly or warm in an oven wrapped in foil. Homemade buttermilk can be substituted by adding vinegar or lemon juice to milk, which activates the baking soda in the recipe.
Ingredients
- 400 g all-purpose flour (plus extra for dusting)
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 354 ml buttermilk Add more if needed 1 one tablespoon at a time, 1 ½ cups, or homemade buttermilk
- 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.
Notes
- Store leftover bread in an airtight container at room temperature for up to 2 days to maintain freshness.
- Freeze the bread wrapped in plastic wrap for up to 3 months; reheat in a microwave or oven wrapped in foil.
- If you lack buttermilk, mix 4 teaspoons of vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes as a substitute.
User Reviews
Overall Rating
5
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