Roti Cepat Saji-Tanpa Diuleni & Tanpa Ragi (Quick Bread-No Knead & No Yeast)

Roti Tawar Cepat Saji (Quick White Bread)

Roti Tawar Cepat Saji (Quick White Bread)

Roti Gurih Cepat Saji (Quick Savoury White Bread)

Roti Manis Cepat Saji (Quick Sweet Bread)

Roti Manis Cepat Saji (Quick Sweet Bread)

 

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 (opsional)

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.