I have talked about how much I love bread here before and nothing has changed. This one is so easy and straightforward a blind monkey would struggle to fuck it up. There is no yeast, so there is no need to prove it. In fact the longer you leave it after you mix the dough the flatter it becomes. Most of these ingredients you can have in your press and just whip it out whenever you need it. It can be prepped in around 15 minutes and then you are eating freshly baked bread in half an hour. What could be better eh?
The main thing here to learn is to really slow down the mixing process so you don’t add too much liquid. You can always add a little more but you can’t take it away. So I haven’t put a volume down for the buttermilk, as this can vary from batch to batch. What you are looking for is a slightly sticky dough that still forms together when mixed.
450g White self raising flour
1 tsp salt
1 tsp baking powder
100g grated cheddar
2 tbs Pesto
-First sieve your flour, baking powder and salt into a large mixing bowl.
-Next make a claw shape with your hand, this is what you will be using to mix the dough.
-Make a well in the centre of the flour.
-Place the cheese and pesto into the well along with about 100ml of buttermilk.
-Using your claw/bird of prey hand start to mix in the liquid. Very slowly, and always work from the centre, outwards.
-As your dinosaur hand starts stiffen the dough in the centre, add a bit more buttermilk. Little by little until you get the perfect bread consistency.
-Take a bread loaf tin or any tin really, this bread can be cooked in any shape. Line it with butter and the a dusting of flour to ensure a non-stick surface.
-Place the dough into your pan and then into the centre of a pre-heated oven (220 degrees) for 30 minutes.
-This works perfectly for me but everyone’s oven is different so there will be a bit of guesswork.
-The best way to tell if bread is done is turn it out into your hand and knock on the bottom, if it sounds hollow, you’re in business.