One of the first breads I baked and still one that I love. I have a dear (and very entertaining) Irish friend who once told me my loaf comes close to his mothers, and that is good enough for me.
You can impress anyone by just quickly whipping up this delicious bread as it requires no rising time, a fail-safe for those days when you realise too late that the bread bin is empty!
Best eaten straight from the oven but leftover bread makes good toast the following day and lovely croutons too.
Makes 1 a smallish loaf – recipe can easily be doubled for a larger loaf (as pictured)
Getting Ahead: When on holiday, I pre-measure all the dry ingredients together into plastic bags, ready to add the butter and buttermilk. I can rustle up a fresh loaf in no time!
Swaps: No Buttermilk? Just add 2 tablespoons of lemon juice or white wine vinegar to milk and leave for 15 minutes.