Homemade bread is wonderful, but make no mistake, it requires a minimum of planning and time. Fortunately, there are alternatives for almost everything in culinary life, and the espresso bread with baking powder it is a worthy substitute for sourdough and long fermentations.
In less than an hour you can enjoy your own freshly baked bread at home, with cany ordinary and ground flour private label, and using baking powder or chemical booster, from the yeast we use to make sponge cakes. Is it equal to a loaf of bakery? Obviously not, but the result is more than worthy on its own merits.
This formula is just an updated variant of the famous irish soda bread, which is made with baking soda and buttermilk or buttermilk. On this occasion we offer an even simpler and more accessible option, to prepare with ordinary white wheat flour – it does not matter if it is from pastry or strength -, and using the milk we have at home.
You may have to make a little fluid adjustment, because not all flours absorb moisture the same. This mass is less sticky It is more “kneadable” than soda bread, providing a fluffy crumb, without that somewhat odd aftertaste of baking soda combined with buttermilk.
When using white flour we could have a very pale bread; Beware of overbaking it for a darker crust. One trick is to add a tablespoon of brown or molasses sugar a la masa, or even agave, maple or panela syrup. We could also add a part of whole wheat flour -adding an extra splash of milk-, or fine rolled oats.
More ideas for flavor: dried herbs, tomato dehydrated in oil, cheese, seeds or nuts, spices, caramelized onion or roasted garlic … It can be cut while it is still slightly warm – something that you should never do with a bread of true-, but, if not consumed in 24 hours, it is best to cut everything into slices and freeze them individually for toasting.
Preheat the oven to 190ºC with a fan and prepare a tray with baking paper. Mix the flour with the baking powder and the salt in a bowl, using a hand whisk or a fork. Add the milk and mix everything well with a spatula.
Pour onto a clean work surface and knead a little with your hands until you have a homogeneous dough; It shouldn’t be too wet. Form a ball,crush it a bit (leaving it thick, like a fat pancake) and put on the tray.
Sprinkle with a little sifted flour if desired, make a not too deep cross-shaped cut, and bake at medium height for about 35-40 minutes. Let cool on a rack.
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With what to accompany the express bread
East quick yeast bread, in its basic recipe, it is very neutral and adapts to many dishes and complements. The good crumb is perfect for dipping sauces and stews, but it will also serve as a base for toasts and toasts, or sandwiches. Freshly made the crust remains somewhat crunchy; After hours we can put it through the toaster or the iron to revitalize it. It is so rich with sweet accompaniments -butter and honey or jam- as well as salty-olive oil, avocado, tomato and ham, cheese, etc.-. It is a wild bread.
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