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1 Hour No Rise Rustic Bread Loaf

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 26 Feb 2023 21:19:24 -0800
* Exported from MasterCook *

                  Bread, 1 Hour No Rise Rustic Bread Loaf

Recipe By     : Rachel Allen
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Low Fat                         Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2            cup  all-purpose flour -- plus extra for dusting
   1           teaspoon  sugar
   1           teaspoon  baking soda
   1           teaspoon  salt
   1 1/2           cups  buttermilk -- (to 2C)

The quickest, easiest way to create a rustic white loaf perfect to 
eat with butter and jam, or along side a pot of soup or stew. Done in 
under an hour and no yeast or rising required!

Prep: 5 min
Cook: 40 min
Total: 45 min

Preheat the oven to 450F

Place flour, sugar, baking soda, and salt into a large bowl and whisk together.

Make a well in the center and pour in most of the buttermilk, leaving 
about 1/4 cup in the measuring cup. Using a fork, or one hand with 
your fingers outstretched like a claw, bring the flour and liquid 
together, adding more buttermilk, if necessary. Don't knead the 
mixture, or it will become heavy. The dough should be soft, but not 
too wet and sticky.

When the dough comes together, turn it onto a floured work surface 
and bring it together a little more. Pat the dough into a round about 
1 1/2" thick and cut a deep cross in it. Place on a baking sheet.

Bake for 15 minutes. Turn down the heat to 400F and bake for 20 to 30 
minutes more. When done, the loaf will sound slightly hollow when 
tapped on the bottom and be golden in color. One way to check if your 
bread is done is to use a thermometer. Cook until temperature in 
center reaches 195-200F.

Notes: I do prefer to use real buttermilk, but if you don't have any, 
you can add 1 tablespoon fresh lemon juice OR white vinegar to every 
1 cup of milk to replace the buttermilk. Add the lemon juice/vinegar 
to the milk (the higher the fat content the better) and then add it 
to the recipe.

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Per Serving (excluding unknown items): 220 Calories; 1g Fat (3.9% 
calories from fat); 7g Protein; 44g Carbohydrate; 1g Dietary Fiber; 
2mg Cholesterol; 473mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 
Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

NOTES : 2019 - 0112