| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Irish |
Bread |
8 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 3/4 |
ts |
Salt |
| 1/2 |
c |
Margarine |
| 1 1/3 |
c |
Buttermilk |
| 1/2 |
c |
Currants or raisins (optional for breakfast bread) |
INSTRUCTIONS
Preheat oven to 350°. Combine dry ingredients in a large bowl. Cut in
margarine until mixture resembles coarse crumbs. Add buttermilk, mixing
just long enough to moisten. Shape dough into a ball and knead on floured
surface 10 times. Place on a greased baking sheet. Shape into a round loaf
2-1/2 inches thick and cut a 1/2 inch deep cross on top. Bake at 350° for 1
hour and serve warm. (May also be shaped into small 3x5 loaves and baked 20
to 25 minutes.) Yield: 1 large loaf.
ALICE LYNN OVERBEY
(MRS. THOMAS L.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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