Uploaded January 2026 | Updated September 2026, 2 weeks ago
A brilliantly simple breakfast bread requiring no yeast, no kneading and no proving. Ready in an hour!
Ingredients
500 g (4 cups + 2 tbsp) plain (all-purpose) flour plus a little extra for sprinkling the baking sheet
100 g (1/2 cup) caster sugar
2 tsp baking powder
1 tsp baking soda
200 g (1 cup) juicy raisins or other dried fruit if you prefer
¼ tsp salt
2 large eggs
250 ml (1 cup + 2 tsp) buttermilk
50 g (3 tbsp + 1 tsp) melted butter just melted – not boiling hot – as this will scramble the eggs
Instructions
✅Preheat your oven to 175C/350F (fan). Take a baking sheet and sprinkle with a small handful of flour.
✅In a large bowl, combing the flour, caster sugar, baking powder, baking soda, raisins, and salt. Give everything a mix. This is your dry mix.
✅Break the eggs into a cup and whisk gently with a fork for a few seconds. Pour all but 1 tbsp. of the egg into a separate bowl. Add in the buttermilk and melted butter and mix. This is your wet mix.
✅Pour your wet mix into your dry mix and stir until you get a nice sticky dough. Don’t overmix or you’ll end up with tough bread. If you don’t mind getting a bit sticky, you can do this stage with your hands. Form the dough into a rough cob or ball shape and place on your prepared baking sheet.
✅Using a sharp knife, make a large cross in the middle – cutting about 1 inch into the bread. Using a pastry brush, give the whole loaf an egg wash using the reserved egg. Place in the preheated oven and cook for 40-45 minutes until the bread looks golden.
✅Take out of the oven and leave to cool for 10 minutes before cutting up and serving with butter, or toasting and serving with butter.
A brilliantly simple breakfast bread requiring no yeast, no kneading and no proving. Ready in an hour!
Ingredients
500 g (4 cups + 2 tbsp) plain (all-purpose) flour plus a little extra for sprinkling the baking sheet
100 g (1/2 cup) caster sugar
2 tsp baking powder
1 tsp baking soda
200 g (1 cup) juicy raisins or other dried fruit if you prefer
¼ tsp salt
2 large eggs
250 ml (1 cup + 2 tsp) buttermilk
50 g (3 tbsp + 1 tsp) melted butter just melted – not boiling hot – as this will scramble the eggs
Instructions
✅Preheat your oven to 175C/350F (fan). Take a baking sheet and sprinkle with a small handful of flour.
✅In a large bowl, combing the flour, caster sugar, baking powder, baking soda, raisins, and salt. Give everything a mix. This is your dry mix.
✅Break the eggs into a cup and whisk gently with a fork for a few seconds. Pour all but 1 tbsp. of the egg into a separate bowl. Add in the buttermilk and melted butter and mix. This is your wet mix.
✅Pour your wet mix into your dry mix and stir until you get a nice sticky dough. Don’t overmix or you’ll end up with tough bread. If you don’t mind getting a bit sticky, you can do this stage with your hands. Form the dough into a rough cob or ball shape and place on your prepared baking sheet.
✅Using a sharp knife, make a large cross in the middle – cutting about 1 inch into the bread. Using a pastry brush, give the whole loaf an egg wash using the reserved egg. Place in the preheated oven and cook for 40-45 minutes until the bread looks golden.
✅Take out of the oven and leave to cool for 10 minutes before cutting up and serving with butter, or toasting and serving with butter.
