Onion and Buttermilk Quick Bread |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Have fresh bread in under an hour. This is great buttered, still warm and served with home-made soup. Eat on day of making as these go stale quickly. My instructions are for 4 small loaves (1-2 people). You could easily make 6 or 8 smaller rolls. Australian measurements used. Ingredients:
375 g self raising flour |
35 g french onion soup mix |
2 tablespoons chives, snipped |
435 ml buttermilk |
buttermilk, extra |
Directions:
1. Preheat oven to 180 deg C, 350 deg F, Gas mark 4.
2. Sift flour into a large mixing bowl then stir in soup mix and chives.
3. Use a flat-bladed knife, and a cutting action, to mix in the buttermilk. This should form a soft dough. Use the extra buttermilk to achieve this consistency, if too dry.
4. Lightly flour your work surface. Turn out dough and quickly knead into a smooth ball. Divide into 4 even pieces. Shape each piece into a ball.
5. Place balls onto a floured baking tray. Allow room for each to rise. Sift a little flour over the top and make a slash, with a sharp knife, across each loaf.
6. Bake for 25-30 minutes, or until golden and cooked through.
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