NO YEAST 4 INGREDIENT BREAD
- 500 g regular cake or all-purpose flour *
- 2 teaspoon baking powder **
- 1 teaspoon salt
- 310 ml milk***
Heat the oven to 210°C / 375°F
Mix the dry ingredients.
Stir in the milk***, and bring the dough together by stirring the ingredients until the milk is mixed with flour and forms a dough.
The easiest way to mix would be to use your hands and not a wooden spoon, as you will eventually end up using your hands anyway.
Knead the dough briefly until the dough has a uniform consistency.
Shape the dough into a round disc, no more than 1 to 1½” thick and deeply score the top with an X.
*-*Sprinkle some coarse salt over the top and lightly press it into the dough. (I added this as I love coarse salt on freshly baked bread)
DO NOT MAKE IT ANY THICKER AND DO NOT MAKE A DOME, JUST TRUST ME ON THIS ONE.
Bake on a hot baking sheet (a hot stone if you have one) at for about 35 minutes until pale brown and sounding hollow when tapped on the bottom.
Bakers Notes for the next round:
* Use self-raising flour
** Add an additional 1 teaspoon baking powder (if you prefer to use regular flour.
*** Nuke the milk, stir in the baking powder and then add to the dry ingredients.
**** I will place it in a large cake tin and cover the top with a baking tray (to create some steam) for the first ±10 minutes and then remove and continue to bake till done.
This will create an extra fluffy and lighter bread texture.
This to my mind will all help to create a not so dense bread. There is nothing wrong with this one, although I prefer a softer bread. I love the crust and the flavor.
Recipe and photo: Esme Slabs
