Bread in a Hurry

EMERGENCY “BREAD”

I invented this recipe when we were caught breadless at a time when our village shop was closed. It just so happened that I had a carton of buttermilk in the fridge, so I used a bit of creative thinking and came up with this accompaniment for our soup.

The ingredients couldn’t be simpler:

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450g of self raising flour

1 heaped teaspoon of salt

approximately 375mls of buttermilk

The method is equally simple:

  • preheat the oven to 230°C
  • grease a baking tray
  • measure the flour and salt out into a roomy bowl and stir them together
  • make a well in the flour and then pour in the buttermilk
  • using a wooden spoon, mix everything together
  • when the mixture starts to come together, tip it out onto a lightly floured surface
  • knead the mixture gently for a minute or so and then shape it into a round approximately 4cm deep
  • place the bread onto a baking sheet and cut a deep cross on the top

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  • bake for 15 minutes at 230°C and then 30 minutes at 200°C (turn the bread upside down for the last 5 minutes)
  • put the bread on a wire rack to cool until it is needed

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I suppose this recipe wouldn’t be considered to be bread in the usual sense, but it fulfilled a need when we were caught out and turned out so well that we’ve made it again out of choice. It’s best eaten fresh, but if you wrap it up in a tea towel it easily lasts another day (if there’s any left over that is!). I suppose the recipe would work just as well with wholemeal self raising flour. Now that I think of it, I’m sure there’s a bag of that lurking somewhere in one of the kitchen cupboards……..

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