Sometimes you just need to wake up to the smell of fresh bread baking in the oven. I found this recipe to make a quick buttermilk bread here. I did a Jalapeno ginger version of it and it was delicious. I am certainly going to try more variations on it – I think cheese being the next one. I will say this mine had a scone texture and toasted really well.
- 2 cups bread flour
- 1 tbsp white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 2 medium jalapenos minced
- 1 cm ginger piece minced
- 3/4 cup yoghurt
- 1/2 cup milk
- 1 large egg
- 1/4 cup olive oil
Heat the oven to 350°F. Grease a standard 9×5 loaf pan. I use a silicone loaf pan so I use a really light coating of butter.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Whisk the yoghurt, milk, egg and olive oil in a separate bowl. Add the Jalapenos and ginger to the dry ingredients.
Pour the wet ingredients over the dry ingredients. Gently mix the ingredients until all the flour has been incorporated. You will have a wet sticky batter. You do not need to knead the dough.
Put your batter into the pan and bake for 45-50 minutes. Your loaf will be domed and a toothpick inserted into the center will come out clean. Cool on a wire rack for 15 minutes before serving.
Chilli Garlic Bread : 2 Green chillies minced (without seeds if you want to reduce the spice) + 4 cloves of garlic sliced