No Yeast Bread - Yes, you can make beautiful homemade rustic bread WITHOUT the yeast, proof, or rise. Made so quickly + easily. AND SO GOOD.

No Yeast Bread

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No Yeast Bread - Yes, you can make beautiful homemade rustic bread WITHOUT the yeast, proof, or rise. Made so quickly + easily. AND SO GOOD.

Yes, you can make beautiful homemade rustic bread WITHOUT the yeast, proof, or rise. Made so quickly + easily. AND SO GOOD.

No Yeast Bread - Yes, you can make beautiful homemade rustic bread WITHOUT the yeast, proof, or rise. Made so quickly + easily. AND SO GOOD.

2020 was the year of yeast shortages (along with toilet paper, hand sanitizer and Lysol wipes). But fear-not. Because if we ever have another shortage of yeast envelopes (or if you simply ran out in your pantry and don’t want to do that emergency grocery run), I have got you guys completely covered.

With a super short ingredient list, this quick bread comes together so so fast. And when I say fast, I mean fast. No rise. No proof. No waiting.

Nope, simply mix, shape, and bake. Let cool, slice and serve with your favorite jams. Or toast them slightly and make your favorite turkey-club sammies.

I prefer the former though, especially when it’s still warm from the oven!

No Yeast Bread - Yes, you can make beautiful homemade rustic bread WITHOUT the yeast, proof, or rise. Made so quickly + easily. AND SO GOOD.

No Yeast Bread

Yes, you can make beautiful homemade rustic bread WITHOUT the yeast, proof, or rise. Made so quickly + easily. AND SO GOOD.

5.00 stars (3 ratings)

20 minutes35 minutes

Ingredients:

  • 3 1/2 cups all-purpose flour*
  • 2 tablespoons sugar
  • 1 1/4 teaspoons kosher salt
  • 1 1/4 teaspoons baking soda
  • 1 1/2 cups buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon rolled oats

Directions:

  1. Preheat oven to 375 degrees F. Place a 10-inch cast iron skillet or Dutch oven in the oven.
  2. In a large bowl, combine flour, sugar, salt and baking soda.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula until a wet, sticky dough forms.
  4. Working on a lightly floured surface, gently knead the dough a few times, shaping the dough into an 8-inch round, about 1-inch thick, adding additional flour as needed.
  5. Place dough into the prepared skillet. Using a sharp knife or bread lame, cut a 1/2-inch deep “X” into the top of the bread; brush with additional buttermilk and sprinkle with rolled oats.
  6. Place into oven and bake until golden brown and the bottom of the bread sounds hollow when tapped, about 35 minutes.
  7. Serve warm.

Notes:

*Whole wheat flour or a combination of all-purpose flour + whole wheat flour can be substituted.

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