No-yeast, no-knead, no-rest quick bread

Ingredients

• 350 ml milk
• 50 ml lemon juice
• 450 g flour (all-purpose)
• 1 tsp baking soda (or baking powder)
• 1 tsp sugar
• 1 tsp salt

Materials

• Rectangular cake mold 12 x 22 cm

Preparation

• First, mix milk and lemon juice and let it rest for about 10-15 minutes. This mixture is called buttermilk and will activate the baking soda, helping our bread rise in the oven.
  As seen in the photo, the milk will curdle.
• In a bowl, mix flour, baking soda, sugar, and salt.
  
• Gradually add the buttermilk while mixing with a spoon, then mix it with your hands.
• Place the dough in a rectangular mold, make some cuts with a knife, and sprinkle a little flour on top.
  
• Bake for 30 minutes at 200°C (390°F) using top and bottom heat (without fan). This is important for achieving the right texture of the bread. If you think your oven heats well, set it to 220°C; the bread will rise better.
  Remove from the mold and enjoy! You can eat it hot, warm, or cold, but especially, eat it freshly made.

Observations

* If you think your oven heats well, set it to 220°C; the bread will rise better.
* Before taking it out of the oven, poke it with a knife or skewer to the bottom. If you notice it’s hard to come out, leave it to bake for 5 more minutes.

Questions

Photos of members who cooked this recipe

Comments