This No Knead, No Yeast Bread is wonderfully dense, with a beautiful crunchy exterior. It will fit all your bread needs from sandwiches to dunking in soup. A great recipe to start with if you’ve never made bread before!
Have you been taking this so-called “extra” time to experiment more in the kitchen? Or are you totally maxed out and exhausted from the stress, homeschooling your kiddos and/or working from home? The new routines, schedules and completely new idea of how we need to be living our lives right now is certainly a lot to take in. I am trying my very best to look at the bright side and take advantage of this new found lifestyle. That is, when I am not emotionally exhausted and stressed. I have to remind myself to not read all the terribly negative headlines and go outside instead. Or go into the kitchen. Baking and making quilts are my forms of therapy. And long walks with the family. Basically anything that takes my mind away from going down the rabbit-hole that only our brains can manage. What are you doing to cope?
For me, baking is soothing and wonderfully satisfying. I’ve been trying to create recipes with ingredients that hopefully most people will have on hand. I still have a bunch of recipes I’ve created over the last few months that I will slip in here and there, only because they can’t be missed! For my current baking, I am trying to be careful with what I make with the ingredients I have as well. Flour and yeast are so very hard to come by right now for many.
Enter this bread. It seems many people are trying their hand at bread making because they finally have the time to put into it. This no knead, no yeast bread is incredibly simple and a great place to start with. There is no kneading involved, heck you don’t even have to use a mixer! And, the reaction between baking soda and buttermilk create a lovely rise instead of yeast. (Don’t worry if you don’t have buttermilk, I always create my own.) This bread only takes a few simple ingredients that you will most definitely have on hand. This bread is kind of a spin off of Irish soda bread. Crusty exterior that is soft but chewy, with a dense interior that is perfect for just about everything. Throw in the toaster and slather with butter, dunk in soup, or make a fabulous sandwich or grilled cheese. A wonderfully versatile bread that will fill all your bread needs.
So- speaking of baking during this time, what have you been baking? Have you been attempting new adventures in the kitchen? Are there any recipes you’d like to see on here? Please- let me know! I’d love to hear from you.
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 cup buttermilk*
- 1/2 cup water
- Place a medium sized dutch oven in a middle rack of the oven and preheat the oven to 450ºF. Allow the dutch oven to warm for 30 minutes.
- In a large mixing bowl, whisk together the flour, baking soda and salt. Pour in the buttermilk and water and stir with a wooden spoon until the flour is completely incorporated. You want a barely sticky dough. If the dough is too sticky, add more flour, 1 tablespoon at a time. Or, if the dough is too dry, add more water, 1 tablespoon at a time. Once the flour is incorporated, mix the dough with your hand to form a rough ball. With a sharp knife, slice a 3-inch line on the top of the dough.
- Carefully remove the now hot dutch oven from the oven and place the dough, cut side up, in the dutch oven, taking care not to burn your arms. Place the top on the dutch oven and place back in the oven.
- Bake with the cover on for about 45 minutes, or until golden and the interior temperature is 170ºF. Remove from the oven and let cool on a wire rack before slicing and serving.
- Keep well wrapped at room temperature up to a few days.
*To make buttermilk, place 1 tablespoon of lemon juice in a small glass measuring cup. Pour in milk until it reaches 1 cup. Let sit for about 10 minutes. Use as directed.