Quick Garlic and Onion Bread (No yeast)

PREP TIME 10

COOK TIME 35

TOTAL TIME 45

12 slices

Garlic and Onion bread is an incredibly delicious and super-simple type of quick bread that requires no yeast!

Ingredients

For the onion and garlic mix

1 Tablespoon oil (either canola, olive or sunflower oil should work well)
1 medium onion, chopped (not too fine)
2 - 3 garlic cloves, minced or finely chopped

For the dough

4 cups cake or all purpose flour (see note 1)
1 level teaspoon baking soda / bicarbonate of soda (ensure that you are using baking soda - NOT Baking powder)
½ teaspoon salt
¼ cup cold butter, cubed
1 ½ cups buttermilk OR plain unflavored yogurt (see note 2 for alternative)

Instructions

Onion and garlic mix

In a small pot, heat the oil over medium low heat. Add onion and cook for one minute.
Add garlic, cook for 10 seconds longer. Do not cook garlic for more than 10 seconds, particularly if it has been minced. Overcooking it can cause a bitter taste.
Remove from heat and set aside to cool.

Dough

Preheat the oven to 350°F /180°C ( 160°C fan oven). Line an 8x4 inch (20x10 cm) loaf pan with parchment (baking paper) and set aside.(See note 3)
In a large bowl, mix together the flour, salt and baking soda. Use your fingertips or pastry cutter to incorporate the butter into the flour, until it resembles a breadcrumb like appearance.
Stir the cooled onion and garlic into the flour mixture.
Pour the buttermilk into the flour mixture, using a spatula or wooden spoon to form a sticky dough.
Transfer the dough to the baking pan.
Bake for 35 - 40 minutes, until golden brown.
Remove the baked bread from the oven, but leave in the pan for about 10 minutes before turning out onto a cooling rack.
Allow to cool for about 15 to 20 more minutes before slicing. See note 4

Storage

Best enjoyed fresh or a few days after baking. However if you still do have a few slices left over, here's how to store.
At room temperature: In an airtight container for up to 2 days
In the refrigerator: In an airtight container for up to 5 days.
In the freezer: In an airtight container for up to 2 months.

Recipe Notes

1. Avoid adding more flour than mentioned in this recipe. Because we are not kneading this dough, it's fine if it's sticky. So don't be tempted to add additional flour.

2. Buttermilk or yogurt alternative/substitute:

1 ¼ cups (300ml) milk
1 Tablespoon (15ml) freshly squeezed lemon juice or vinegar.
Mix together and set aside for 10 minutes to curdle and thicken.
Use in place of the buttermilk or yogurt
You will notice that the volume of milk is just under 1 ½ cups of buttermilk - since this replacement is thinner, you'll need to use a little less to prevent the dough from becoming too runny or wet.

3. Baking pans: Can be baked in a 9 inch (23cm) greased cast-iron skillet or 9 inch (23cm) round baking pan ( Same baking time and temperature applies as in the recipe)

4.Please allow the bread to cool for at least 15 to 20 minutes before slicing. Some of that steam to escape or else your slices might be doughy. It's best cooled until only slightly warm before slicing as the texture and flavor are still developing.

Nutrition