Ingredients
| 2 cups whole milk | |
| 2 tablespoons vinegar | |
| 2 teaspoons salt | |
| 600–700 g self-raising flour, plus extra for rolling |
When I first started baking, the idea of cooking with yeast was mildly terrifying. I still don’t understand how yeast is ‘alive’. When I headed down to Dunedin to study, like a lot of people in the pandemic I began to enjoy baking bread – but I lived in a flat with an internal temperature of zero degrees in winter, and there was a serious shortage of yeast. That aside, I also believe that one of my worst qualities is that I am incredibly impatient. If I’m hungry and hormonal I don’t want to have to knead bread for 15 minutes, then cover it, then proof it, and then bake it! This no-pressure bread solves all these issues. Is it the greatest, most refined bread on the planet? No. Is it a proper flatbread or pizza bread? No. Is it tasty and quick and foolproof? Yes! Different recipes serve different purposes, and this recipe is for the days that you want tasty bread on the table fast. It’s made with a base of whole-fat milk and vinegar, which essentially creates a buttermilk without having to buy buttermilk. Buying buttermilk is (a) annoying and (b) overpriced. I’ve always made my own and it works. Self-raising flour gives it the rise. Because everyone’s environment and flour is slightly different, the measurement for flour can vary, so use touch and look to tell.
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Instructions
| 1. | In a bowl, combine the milk and vinegar and set aside for 5 minutes. |
| 2. | Add the salt and 600g flour and combine. |
| 3. | Slowly add enough extra flour to form a dough that is just no longer sticky and can be rolled out. |
| 4. | Cover and rest for 5 minutes. |
| 5. | Generously flour your benchtop and roll and cook as desired (see Notes). |
Images and text from Alice
in Cakeland by Alice Taylor,
photography by Lottie
Hedley and Melanie Jenkins
(Flash Studios), published by
Allen and Unwin NZ, RRP $45.