I’m back again with a “NO YEAST BREAD”
Yes you heard it right. I’ve been thinking to bake a no yeast bread since a long time and I guess this was the right time to experiment and I’m absolutely happy with the result.

This bread does not require any yeast and also you don’t need to wait the dough to proof. It’s an instant bread.

The bread came out absolutely moist and soft.
Here, I’ve add flavours for variation. You can totally skip the flavours and bake a normal bread according to your taste.

Stay home – stay safe everyone.

INGREDIENTS –

All purpose flour – 1 cup
WhoLewheat flour – 1 cup
Milk powder – 1 1/2 tbsp
Salt – 1 tsp
Sugar – 1 tbsp
Baking soda – 1/2 tsp
Baking powder – 1 tsp
Yogurt – 4 tbsp
Butter – 4 tsp
Milk – 3/4 cup
Vinegar – 1/2 tsp

FLAVOURS I ADDED (totally optional)

Oregano – 2 tbsp
Chilli flakes – 1 tbsp
Cheese cube – 1

METHOD –

Add vinegar to warm milk and keep aside for 10 minutes. Your buttermilk will be ready.

Grease a loaf pan and line with parchment paper.

Preheat your oven at 180c.

Sift the dry ingredients, flours, milk powder, salt, sugar, baking soda and baking powder in a bowl.

Add oregano, chilli flakes and grated cheese.

Now add butter and yogurt to the dry mix.
Mix well with a spatula.

Now add buttermilk and knead till the dough comes together.

The dough will be quite sticky.

Transfer to the loaf pan. Sprinkle some sesame seeds.

Bake at 180c for 25-30 minutes.

Once out of the oven, brush some butter.

Cover with a damn cloth for 2-3 hours.
Slice and serve according to your preference.

NOTES –

Do not add any additional flour or milk to the dough.

The dough will be on the sticky side.

You can skip the flavours or add any other flavours to the cake.

Shape according to your preference.

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