1 hour · One small loaf
Quick 'Unfermented' Bread
The recipe that started it all. Borwick's was first advertised in the 1840s for making 'celebrated unfermented bread instead of yeast' — a loaf mixed and baked within the hour.
In the spirit of Borwick's earliest advertisements, London, 1848.
Ingredients
- 450g plain flour
- 3 tsp Borwick's Baking Powder
- 1 tsp fine salt
- 25g butter
- 300ml milk, plus extra to glaze
Method
- 1
Heat the oven to 200°C (180°C fan). Flour a baking sheet.
- 2
Mix the flour, Borwick's and salt, then rub in the butter.
- 3
Add the milk and bring together quickly into a soft dough.
- 4
Shape into a round, cut a deep cross in the top, and brush with milk.
- 5
Bake 35–40 minutes until the loaf sounds hollow when tapped underneath.
- 6
Cool under a cloth for a soft crust. Best eaten the day it's baked, thickly buttered.
A tip from Borwick's
No proving, no waiting — the Victorian selling point holds true today.