Our Ohio temperatures have again painfully dropped. Monday I think it was in the glorious upper 40 degree range and since that time the wind chills have dropped down into the single digits! Ugghhh. As a matter of fact, there is a weather advisory for another winter blast coming through this evening. I had to throw this yummy no-knead bread recipe your direction...just in case you get stuck inside and need something to warm your soul while the wind and ice blows through tonight.
I don't know if you are like me, but I often find myself purchasing a quart of buttermilk that I need for a recipe that I am making....and then wonder what in the heck to do with the rest! Well, this week I have experimented with one of those quarts of buttermilk and this bread recipe is a winner. It somewhat reminds me of the beer bread recipe that we have all tried and loved. And better yet, it mixes quickly and is in the oven...soon to be filling your home with the aromas of good things ahead.
No-Knead Buttermilk Bread*
In a large mixing bowl, combine:
1 1/2 cups of unbleached white flour
1/2 cup of unbleached wheat flour
1/2 cup of raw sugar
1 1/2 tsp. aluminum-free baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
In a small bowl, whisk the following:
1 cup low fat buttermilk
1 large egg
1/4 cup olive oil
*Always use organic ingredients when possible.
Pour the wet ingredients over the dry ingredients, and stir gently...just until combined. Spoon into a loaf pan that has been lightly greased with coconut oil or any other oil that you may have on hand. (Greasing your pans with coconut oil, gives your baked goods a lovely crunchy exterior.)
Bake at 350 degrees for approximately 45 minutes. Let the bread rest in the pan for at least 15 minutes before removing to a cooling rack. Slice and enjoy while you listen to the winter winds howling outside your window!