Cookbook author Jennifer Lee has shared a "shortcut" bread recipe that requires just two ingredients and 10 minutes of preparation, claiming the finished loaf is better than sourdough. The bread, made with self-raising flour and plain kefir, comes out of the oven crusty on the outside and soft, chewy, and tangy on the inside, according to Lee.
Lee, a three-time cookbook author and creator of the recipe blog Kirbie's Cravings, devised the recipe as an alternative to traditional bread-making, which typically involves kneading, proofing, and letting the dough rise twice. Her method eliminates the need to feed or maintain a sourdough starter for days or weeks.
What You Need for Two-Ingredient Bread
The recipe calls for self-raising flour, which is premixed with baking powder and salt. The baking powder provides the rise, replacing yeast. If self-raising flour is unavailable, approximately 530g of plain flour can be mixed with two teaspoons of baking powder and two teaspoons of salt.
The other key ingredient is plain kefir, a fermented milk drink with a consistency similar to thin yoghurt and a tangy flavour. Lee prefers low-fat plain kefir, though full-fat works equally well. Kefir is "the key to this bread tasting like sourdough," as it contains many of the same ingredients used in a sourdough starter, helping to ferment the dough and produce a sourdough flavour.
How to Make the Bread
To make the bread, combine 530g of self-raising flour and 473ml of plain kefir in a large glass mixing bowl. Mix thoroughly with a spatula until a dough forms; it will be sticky and wet. Seal the bowl tightly with cling film and place it in the fridge, allowing the dough to rest and prove for four to six hours, up to 12 hours. The longer the dough rests, the more developed the flavour, but the dough will become wetter and more difficult to handle if left too long.
About 30 minutes before baking, preheat the oven to 230C/210C Fan/Gas Mark 8. Place a large Dutch oven with its lid on inside the oven as it heats up. Lee emphasised that "this is important," as "the Dutch oven needs to preheat before adding the bread."
Once the dough has rested, dampen your hands with water. Stretch one side of the dough upwards and fold it over the centre, repeating from all eight sides. Lightly dust a work surface with self-raising flour, turn the dough out seam side down, and use a bench scraper or floured hands to rotate and drag the dough until it forms a round, tight ball.
Place the shaped dough seam side down on baking paper, then transfer it into the preheated Dutch oven. Replace the lid and bake covered for 30 minutes. After that, remove the lid and bake for a further 15 to 20 minutes, until the surface is browned and produces a hollow sound when tapped on the bottom. Allow the bread to cool completely before slicing and serving.
