This is quick, easy bread that does not require yeast. I usually make this bread after I go through a cheese making phase because in cheese making, I use buttermilk to provide the little yeast kick that cheese needs. I only use a little buttermilk in my cheese, which leaves me looking for ways to use the rest. This recipe uses a fair amount of buttermilk, so yeah.
- 4 cups flour (553g)
- 4 TBL sugar (55g)
- 1 tsp baking soda (7g)
- 1 tsp baking powder (5g)
- 1 egg
- 4 oz butter – softened or shortening
- 4 oz butter – melted
- 10 oz buttermilk – separated (8 + 2)
- ½ tsp salt (4g)
- Mise en Place – gather and measure out all your ingredients
- Preheat oven to 350 deg F. fan and 375 deg F (190 deg C) conventional.
- Grease a baking sheet or use a silplat (or parchment paper).
- Mix flour, sugar, baking soda, baking powder, salt and 4 oz softened butter.
- Add 8 oz of buttermilk and egg.
- If using a mixer with a dough hook, run at speed 1 for four minutes to mix the ingredients. Then at speed 4 for four minutes to knead.
- If mixing by hand, work until thoroughly mixed and knead for five minutes.
- Turn dough out onto a lightly floured surface and knead slightly, forming dough into a round semi-sphere. Place on baking sheet.
- Combine melted butter with 2 oz buttermilk; brush loaf with mixture.
- Use a sharp knife to cut an ‘X’ into the top of the loaf. This is so the moisture can vent during baking.
- Bake 30 mins fan and 45 to 50 mins conventional. Check for doneness after 25 mins fan.
- If you have leftover butter mix you can either brush during baking, or after the bread comes out of the oven and is cooling.