Roti Cepat Saji Tanpa Diuleni & Tanpa Ragi (Quick Bread-No Knead & No Yeast)
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
280 gr Terigu serbaguna, 1 sm Baking powder
2 Telur ukuran besar, ½ st Garam, 1 sm Gula
360 ml Buttermilk, 120 ml Mentega cair/Olive oil
Bahan pilihan-versi manis:
1-1½ sm Kismis/Sukade, 2 sm Madu
1 st Ekstrak Pandan (opsional)
Bahan pilihan-versi gurih:
½ sm Wijen/Jintan sangrai
½ sm Bawang merah cincang kering
Cara membuat
Panaskan oven 180° C, taruh rak oven di bagian tengah. Taruh pan dari metal berisi air di bagian paling bawah oven. Minyaki sebuah pan roti ukuran 25X11 cm atau 23X13 cm & alasi dasar pan dng kertas perkamen, minyaki juga kertas tsb. Sisihkan.
Di mangkuk, aduk terigu, baking powder & garam (juga bahan utk versi gurih atau kismis/sukade utk versi manis jika mau memakainya). Di mangkuk lain, campur buttermilk (simpan ± 1 sm utk ulasan), telur, minyak/mentega & gula (juga madu & ekstrak pandan jika mau membuat versi manis). Aduk hingga gula (& madu) tercampur. Tuang masuk adonan ini ke terigu, aduk perlahan saja utk mencampurnya dng baik. Jangan diaduk terlalu banyak, adonan memang harus berbentuk sangat basah.
Tuang adonan ke pan, ratakan permukaannya. Panggang ± 15 mnt, bila permukaannya terlihat sedikit berkulit, keluarkan sejenak & kerat permukaannya. Ulas buttermilk & mskkan segera ke oven (langkah pilihan-tidak harus). Panggang lagi 30-35 mnt. Total lama pemanggangan 45-50 mnt. Angkat dari oven & pan, taruh di rak kawat. Biarkan mendingin seblm dipotong. Roti dpt disimpan tertutup, ditaruh di suhu ruang sampai 2 hari & di kulkas sampai seminggu.
Ingredients
280 gr All purpose Flour, 360 ml Buttermilk
2 large Eggs, 1 tbsp Baking powder, ½ tsp Salt
120 ml melted Butter/Olive oil, 1 tbsp Sugar
Optional Ingredients-sweet version:
1-1½ tbsp Raisins/Succade, 2 tbsp Honey
1 tsp Pandan extract (optional)
Optional Ingredients-savoury version:
½ tbsp toasted Sesame-/Cumin seeds
½ tbsp dried chopped Onion
Instructions
Preheat the oven to 180° C, put the oven rack in the middle of the oven shelf. Put a shallow metal pan filled with water on the oven bottom rack. Grease a 25X11 cm or 23X13 cm loaf pan & line the bottom with a parchment paper; grease it too. Set aside.
In a bowl mix the flour, baking powder & salt (add also the ingredients for savoury version or raisin/succade for sweet version if you’re using it). In another bowl, combine the buttermilk (save ~ 1 tbsp for brushing), eggs, oil/butter & sugar (add also honey & pandan extract if you will make a sweet version) together; whisk just until the sugar (& honey) dissolved. Pour this mixture into the flour; stir gently to combine the dough well. Don’t over mix the dough, it should be a really wet dough.
Pour the dough into the loaf pan & smooth out the dough surface. Bake for ~ 15 min; when the surface starts to harden a bit (like it forms a smooth skin), take it out just for a moment. Score the dough in the middle & then brush the surface with some buttermilk (optional step). Put it right away back into the oven & bake for 30-35 min. Total baking time 45-50 minutes. Remove the bread from the oven & pan; place it on a wire rack to cool down before you slice it. Cover & store leftover bread at room temperature for up to 2 days or in the fridge for up to 1 week.