This is a simple, quick and easy, no-yeast bread that comes together and fresh out of the oven in less than 1 hour total! No need for buttermilk. Also, if you want to add a variation of sweetness (I didn't in this recipe), you can add 2 Tbsp of sugar or 1/4 + cup of raisins to suit your taste.
INGREDIENTS:
4 cups all purpose flour
1 1/2 tsp baking soda
1 tsp salt
1 3/4 cups fat free milk
2 Tbsp distilled vinegar
DIRECTIONS:
Preheat oven to 425°
Grease a round 9 inch pan with non-stick spray and
use another 9 inch pan to invert as a cover.
In a 2 cup measure, add 1 3/4 cups milk and the vinegar. Stir briefly and set aside for 10 minutes. This is our substitute for buttermilk.
In the meantime, combine the dry ingredients in a large bowl.
Gradually add the milk mixture that was put aside and combine as best you can with a rubber spatula or spoon. The dough will be very sticky.
Put no more than an additional 1/4 cup of flour down on your countertop and place the sticky bread dough on top, kneading and folding over about a dozen times. Roll dough into a ball that will fit into the greased 9 inch pan, pressing down slightly in the pan. It does NOT need to touch the edges of the pan.
Cut a large "+" in the center of the dough with a sharp knife about 1/2 way through to the bottom. This allows steam to escape so that the bread bakes evenly. Cover with the 2nd pan and bake for 30 minutes.
After 30 minutes, remove cover and bake for 15 minutes more or until the bread appears as a deep golden brown.
Remove from oven and carefully invert on to a cooling rack for 15 minutes before slicing.
For storing remainder, use a paper bag or wrap in parchment paper to keep the crust crisp and the bread fresh for the next few days.
Enjoy with a hearty bowl of soup or make your favorite sandwich. SO GOOD!!!