| 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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