Yes, yes, I know, you’ve probably run out of flour or are tired of seeing bread recipes during this period of confinement. Yet here is the recipe for two-in-one bread: bread and cake at the same time, very soft and with delicious Provençal flavours. I have to admit that I ate half of this bread like cake, plain. However, it goes very well with fresh goat’s cheeses. Don’t deprive yourself, it would be a shame!
This bread is called “quick bread” or “soda dread” in the Anglo-Saxon world and the principle of the recipe is based on soda bread Irish – like this bread already on the blog. What makes this bread so light and soft is the use of fermented milk – I put a note at the bottom of the recipe to substitute it. This fairly acidic milk reacts with the bicarbonate, creating air and making the crumb very soft. If you want to vary the flour, spelled flour is fine. Corn and oat flours will not suffice as a complete substitute as they have a different strength and you may end up with a drier and very crumbly bread.
I have already prepared this bread several times, even with sweeter variations. Don’t hesitate to share your creations of this bread with me – more are already arriving on the blog! 😉
Print the recipe
Soft and quick bread with olives and green onions
The perfect bread for an aperitif: plain or topped with fresh cheese, the softness and flavors of this bread will be a sensation!
| Preparation time | 20 minutes |
| Cooking time | 50 minutes |
Instructions
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Preheat the oven to 180°C,
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Grease a 15-20cm baking tray or cake tin – you can also use baking paper,
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In a large bowl mix the dry ingredients: flour, sugar, baking powder, bicarbonate of soda and salt,
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In a separate bowl, mix the liquid ingredients: buttermilk, olive oil and egg,
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Pour the liquid mixture into the dry ingredients and gently incorporate until you obtain a fairly homogeneous and moist mixture,
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Chop the green onions and olives,
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Incorporate the green onions, olives and thyme into the preparation. Be careful not to over mix to keep the bread soft.
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Transfer to the cake or cake tin,
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Sprinkle black and white sesame seeds as desired,
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Bake for 45-50 minutes until the bread is risen and golden.
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Leave to cool in the tin for 1 minute, then turn out and leave to cool completely on a wire rack before cutting into slices.
Notes
- The bread will keep very well wrapped in film or in any other packaging protected from the air.
- Buttermilk, buttermilk or fermented air can be found in the fresh or halal section in France. You can replace it with liquid yogurt or, better yet, milk mixed with a spoonful of lemon juice. It is the acidity of this milk that allows the bread to rise correctly by reacting with the bicarbonate: don’t ignore an acidic agent 😉
Yes, I know, you’ve seen so many bread recipes these days that you don’t want one more… but come on in, this one will rock your world! This bread is almost like a cake and is somewhat inspired by traditional Irish soda bread. Super moist, I revisited traditional seed bread with black olives, thyme and spring onions. Let’s just say that it’s as if the South of France were knocking on your door and tempting you with an “aperitif”. You can eat it as is or use it on toast with fresh goat cheese or other fresh cheeses.
This bread is called “quick bread” or “soda dread” as it does not use yeast as a leavening agent but baking soda, hence the name. Buttermilk, or any other creamy ingredient – milk with lemon juice, yogurt, will react with the baking soda and form nice flavorful bubbles, giving it a very nice, moist texture. You can use part all-purpose flour and part spelled flour, but avoid using corn or oat flour because their strengths are not the same and you may end up with a very crumbly texture.
I have already made this bread several times, savory or sweet, so let me know if you try any variations, I will be very happy to see your breads! Stay tuned for more quick breads 😉
Print the recipe
Quick bread with spring onion and olives
A quick, tasty and easy bread that all your guests will love! As is or with some good creamy fresh cheese!
| Preparation time | 20 minutes |
| Cooking time | 50 minutes |
Instructions
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Preheat the oven to 180°C (350°F),
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Grease a standard baking pan or small cake pan and set aside,
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
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In a separate bowl, combine the liquids: buttermilk, canola olive oil and egg,
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Pour the liquid ingredients over the dry ones and mix gently until all the flour is incorporated and a wet batter forms,
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Chop the green onions and olives,
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Combine the green onions, olives, and thyme into the batter, being careful not to overmix.
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Transfer the dough to the prepared pan,
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Sprinkle sesame seeds over the dough,
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Bake for 45-50 minutes until golden and domed,
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Allow the bread to cool in the pan for 10 minutes before setting aside on a wire rack to cool.
Notes
The loaf will keep wrapped in paper wrap or whatever method you have – just make sure it’s airtight to keep it moist.
