Tags

, ,

Bread instills fear in so many of us. Oh! I do not mean looking at bread or eating bread but baking bread.

Even though I have baked a fair number of breads, it still makes me nervous.

Will the yeast work properly? Will it have enough gluten? Will it rise in the oven?

I can breathe a sigh of relief only after the bread is out of the oven.

One thing that I had not been able to do was baking fresh bread for breakfast on a lazy Sunday morning. I cannot manage to wake up at 6am and make the bread dough and give it enough time for proofing and baking, for the bread to be ready for breakfast.

Thus the quick bread.

It uses baking powder and baking soda for rise instead of yeast, it’s basically loaf bread made like a muffin. Just dump in everything together, give it a quick mix, and bake.

Ok don’t expect the texture and taste of the regular yeast bread but it is good quite good. Cut into thick slices, toast and apply your toppings and you will have a more satisfying breakfast than one made with your regular store bought run-of-the-mill bread (the kind we get here).

I made the basic one for the first time but you can play around with the flavours, as it’s just a batter just add in anything you want to incorporate to the batter while folding.

One Hour Bread Recipe

Adapted from The Kitchn

Makes one loaf

Ingredients:

  • All-purpose flour-2 cups
  • Castor sugar-½ cup
  • Baking powder-1 ½ tsp
  • Baking soda- ½ tsp
  • Salt -1 tsp
  • Buttermilk – 1 cup
  • Egg- 1 large (we do not get egg in sizes so I just added two small looking ones)
  • Butter/Olive oil- ¼ cup

Directions:

  1. Preheat the oven to 175°C or 350°F.
  2. Grease a 9×5 bread loaf pan. (I don’t have 9×5 loaf pan so I used a large Pullman loaf pan but that is why my bread loaf was not high enough, did not affect the taste and texture though). You can also line it with parchment paper.
  3. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. Melt the butter and whisk it in a separate bowl with the buttermilk and the egg.
  5. Pour the liquid ingredients over the dry ingredients.
  6. Gently stir and fold the ingredients until the flour gets incorporated and a shaggy, wet batter is formed. Do not over-mix.
  7. Pour the batter into the greased pan and spread into the corners using a spatula.
  8. Bake for 45-50 minutes until domed and golden. A toothpick inserted in the centre will come out clean.
  9. Let the loaf cool in the pan for 15 minutes. Then slice and serve/eat.

Advertisements