Onion and Buttermilk Quick Bread

READY IN: 45mins
Recipe by auntchelle

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.

Top Review by LARavenscroft

This was very tasty. Mine was still a little doughy on the inside, but I believe that is because I converted it to gluten free and it is sometimes tricky to get bread of this nature right ~ it can take a couple of tries so that is what I will do. Thanks for posting this. Made for Zaar Cookbooks Tag.

Ingredients Nutrition

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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