No Yeast Buttermilk Bread Recipe
This easy No Yeast Bread recipe yields a delicious, rustic loaf made without yeast, perfect for those craving homemade bread without the wait. It uses baking soda as a leavening agent and buttermilk for tanginess and moisture, baked in a hot cast iron skillet to create a golden crust and soft interior.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/4 teaspoons kosher salt
- 1 1/4 teaspoons baking soda
Wet Ingredients
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter, melted
Topping
- 1 tablespoon rolled oats
- Additional buttermilk for brushing
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Place a 10-inch cast iron skillet or Dutch oven inside to heat up while you prepare the dough. This ensures a hot baking surface for a crispy crust.
- Mix dry ingredients: In a large bowl, combine the flour, sugar, kosher salt, and baking soda. Stir together thoroughly to distribute the leavening and salt evenly.
- Add wet ingredients: In a separate glass measuring cup or bowl, whisk together the buttermilk and melted butter. Pour this mixture over the dry ingredients, then mix with a rubber spatula until a wet, sticky dough forms.
- Knead dough gently: Lightly flour a work surface and turn out the dough. Knead gently a few times to bring it together and shape it into an 8-inch round about 1 inch thick. Add small amounts of flour as needed to prevent sticking, but do not overwork.
- Prepare dough for baking: Carefully remove the hot skillet from the oven and place the dough inside. Using a sharp knife or bread lame, score a 1/2-inch deep “X” on the top of the dough. Brush the top with additional buttermilk, then sprinkle with rolled oats.
- Bake the bread: Place the skillet back into the oven and bake for about 35 minutes or until the bread turns golden brown and the bottom sounds hollow when tapped.
- Serve warm: Remove the bread from the skillet and let it cool slightly. Serve warm for the best flavor and texture experience.
Notes
- Using a cast iron skillet helps achieve a crispy crust similar to artisan bread.
- Do not over-knead the dough to keep it tender and light.
- The buttermilk can be substituted with a mixture of milk and lemon juice or vinegar if unavailable.
- This bread is best eaten the same day but can be stored wrapped in foil for 1-2 days.
- Add herbs or seeds to the dough for extra flavor variations.
Find it online: https://dishcooks.com/no-yeast-buttermilk-bread-recipe/
