The 5 Simple Ingredients
Makes 1 round loaf
Makes 1 round loaf
Ingredients
3 cups all-purpose flour (spooned and leveled)
1 tablespoon baking powder (fresh)
1 teaspoon salt
¼ cup (½ stick) cold lard or butter, cut into small pieces
1¼ cups room temperature milk
3 cups all-purpose flour (spooned and leveled)
1 tablespoon baking powder (fresh)
1 teaspoon salt
¼ cup (½ stick) cold lard or butter, cut into small pieces
1¼ cups room temperature milk
Instructions
1. Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Whisk dry ingredients
In a large bowl, whisk together the flour, baking powder, and salt.
3. Cut in the fat
Add the cold lard or butter to the flour mixture. Use a pastry blender, two forks, or your fingertips to cut it in until the mixture resembles coarse crumbs with pea-sized pieces.
4. Add milk
Pour in the milk and stir with a fork or wooden spoon until the dough just comes together. The dough will be shaggy and sticky – do not overmix.
5. Shape
Turn the dough onto a lightly floured surface. Gently bring it together with your hands, then pat into a round loaf about 6–7 inches across. Do not knead.
6. Score
Place the loaf on the prepared baking sheet. Use a sharp knife to cut a shallow "X" or a few slashes across the top.
7. Bake
Bake for 20–25 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom.
8. Cool and serve
Let cool on a wire rack for at least 10 minutes before slicing. Serve warm with butter, jam, or alongside soup and stew.
1. Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Whisk dry ingredients
In a large bowl, whisk together the flour, baking powder, and salt.
3. Cut in the fat
Add the cold lard or butter to the flour mixture. Use a pastry blender, two forks, or your fingertips to cut it in until the mixture resembles coarse crumbs with pea-sized pieces.
4. Add milk
Pour in the milk and stir with a fork or wooden spoon until the dough just comes together. The dough will be shaggy and sticky – do not overmix.
5. Shape
Turn the dough onto a lightly floured surface. Gently bring it together with your hands, then pat into a round loaf about 6–7 inches across. Do not knead.
6. Score
Place the loaf on the prepared baking sheet. Use a sharp knife to cut a shallow "X" or a few slashes across the top.
7. Bake
Bake for 20–25 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom.
8. Cool and serve
Let cool on a wire rack for at least 10 minutes before slicing. Serve warm with butter, jam, or alongside soup and stew.
You Must Know
No overmixing – stirring just until combined keeps the bread tender.
No kneading – this is a quick bread, not a yeast bread.
Fresh baking powder – essential for proper rise.
No overmixing – stirring just until combined keeps the bread tender.
No kneading – this is a quick bread, not a yeast bread.
Fresh baking powder – essential for proper rise.
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