This scrumptious no yeast, no-knead bread is ready to grace your table in just 40 minutes. It’s perfect slathered in butter or dunked right into your favorite soup.
- 450 grams white flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 400 milliliters buttermilk
Step 1: Start by sifting the flour, baking soda, and salt into a large bowl. Make a well in the center and pour in 350 milliliters of the buttermilk. Keep the rest in reserve in case the dough seems too dry.
Step 2: Using your hand shaped into a loose claw, gently mix the ingredients until the dough just comes together. Be careful not to overwork the dough. Place it on a floured work surface, shape it into a circle, and pat it down. It should be roughly about 2 inches thick.
Step 3: Transfer the dough to a lined baking sheet. Score a deep cross into the bread and prick each corner once with a knife. Bake it at 230°C for 10 minutes, then reduce the heat to 200°C and bake for an additional 25 minutes. Once it’s baked, transfer it to a wire rack to cool, and savor every bite.
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