A true quick bread that requires no yeast, this loaf gets its tender crumb from buttermilk.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell.
|3 1/4 cups bread flour, plus extra for dusting||1 tsp salt|
|2 tsp baking soda||4 tbsp butter or lard, diced|
|2 tsp cream of tartar||1 1/4 cups buttermilk or 1 1/4 cups whole milk mixed with 1 tsp cider vinegar|
Preheat the oven to 425°F (220°C). Dust a baking sheet with flour. Sift the flour, baking soda, cream of tartar, and salt together into a bowl. Add the butter and rub in with your fingertips to form fine crumbs.
Make a well in the center. Pour in the buttermilk and then mix to form a soft dough. Knead briefly on a lightly floured work surface. Shape into a ball, then roll on the work surface to smooth the surface.
Place on the baking sheet, and lightly flatten the top. Using a floured knife, cut into 6 equal wedges, without completely cutting all the way through the dough.
Bake for 30–35 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom. Transfer to a wire rack and let cool.
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