A quick no yeast buttermilk bread with a tender crumb and a golden crust. Ready in under an hour and made with simple pantry ingredients.

2 cups all purpose flour

2 teaspoons baking powder

1 half teaspoon baking soda

3 quarters teaspoon salt

1 tablespoon sugar

1 cup buttermilk

1 third cup sour cream

2 tablespoons sesame seeds or any seed topping

1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

2. Mix flour, baking powder, baking soda, salt, and sugar in a large bowl.

3. Stir buttermilk and sour cream together in another bowl.

4. Add the wet mixture to the dry mixture and stir until combined to form a soft dough.

5. Transfer dough onto the lined sheet and shape into a round or oval loaf.

6. Sprinkle seeds over the top.

7. Bake at 400 degrees Fahrenheit for ten minutes.

8. Reduce heat to 350 degrees and bake for twenty five minutes until golden and firm.

9. Cool for five minutes before slicing.

The dough should be slightly sticky and soft.

Avoid overmixing to prevent a dense texture.

Let the bread cool before cutting to maintain a structured crumb.

This bread freezes well and reheats nicely in the oven.