Four simple ingredients – and not a lot of time. This is perfect if you really don’t have the inclination (or skill, apparently!) to make regular bread. I have very little luck with yeasted items and I have yet to get to the bottom of why. Luckily this one doesn’t use a single bit of yeast. FYI: This would be the perfect accompaniment to a big bowl of Irish stew – which is also a simple dish to make. We’re having it with homemade vegetable soup (which we make in batches and freeze).
If you don’t intend to eat the bread within two days, once it’s cooled completely. Wrap it tightly and freeze it for up to 3 months. If you use some but not all, day two is better suited to toasting it, which is my intention right now for lunch with lots of butter 🙂
Edit: This made PERFECT toast! It was delicious.
Ingredients
- 350g Plain flour (don’t bother with bread flour)
- 1 Teaspoon Salt
- 1 Teaspoon Bicarbonate of Soda
- 285ml Buttermilk
Method
- Mix the flour, salt and bicarb together thoroughly.
- Add the buttermilk a little at a time, and stir until everything forms a dough.
- Pull together to form a ball.
- Add a little flour to your intended baking tray to stop it sticking.
- Add the dough to the centre.
- Cut a cross (almost but not quite all the way through the dough).
- Cook in a pre-heated oven on 180 C for 30 minutes.
