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Quick Bread: No Rest, No Eggs!
5 from 15 votes

Quick Bread: No Rest, No Eggs!

This quick bread recipe uses all-purpose flour, baking soda, salt, buttermilk, and olive oil to make a rustic loaf without the need for eggs or rising time. The dough is gently mixed and shaped, then scored before baking to produce a golden crust and soft interior. It’s a straightforward bread ideal for times when you want fresh bread without the wait.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 8
Calories: 241 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat your oven to 450°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, and salt.
  3. Make a well in the center of the dry ingredients and pour in the buttermilk and oil. `
  4. 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.
  5. 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.
  6. 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).
  7. 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.