No kneading, no yeast, no fuss. A good crusty bread.
This bread is made in the food processor but can be made by hand using a large mixing bowl.
3 ¾- 4 cups all-purpose flour
1/2 cup quick cooking oats
1 1/4 teaspoon baking soda
1 teaspoon garlic powder (optional)
1 cup shredded cheddar cheese
1/3 cup chives, finely chopped
Preheat the oven to 375ºF (180C fan-forced).
Line a Dutch oven or a 9-inch baking pan with a sheet of parchment paper.
Whisk egg and buttermilk together in a jug with a fork.
Put all the dry ingredients into the bowl of food processor. Using the dough blade, pulse for four times to lighten and mix.
Add the cold butter. Process for 2 minutes in medium speed.
Add cheese and chives. Process for 30 seconds in medium speed.
Set the food processor in low setting, with the machine running, slowly pour in egg mixture. Increase the speed to medium. The dough will form about 30 seconds. If the dough clings to the sides of the bowl, it’s too wet. Add 1 tablespoon flour at a time. Make sure not over adding the flour. Poke your finger into the dough, it should be sticky but not stick to your finger. Do not over overmix the dough. It should be just under a minute.
Use the rubber spatula to remove the dough from the mixer bowl. Dust your hand in flour, form the dough into a round loaf.
Place the dough into prepared pan. Cut a large X into the top, about ½ way through.
Bake in the middle of the oven for 50 minutes – 1 hour or until the bread is cooked.
How to make your own buttermilk
1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup.
Stir the mixture well, then set aside for 5-10 minutes before using in your recipe.