| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Irish | Bread | 8 | Servings |
INGREDIENTS
| 4 | Mugs plain flour | |
| 3 | Mugs wholemeal flour (the coarsest you can get) | |
| 1 | Mug bran | |
| 2 | ts | (heaping) baking soda |
| 2 | ts | (level) salt |
| 1 1/2 | pt | (852 ml) buttermilk (we can't get buttermilk here; so I've used ordinary milk with 2 or 3 capfuls of vinegar added; and I've also used a 1/2 and 1/2 milk and homemade yoghourt mix) |
| 1 | oz | (28g) margarine |
| Note: one "mug" appears to be about 9 oz (250 ml) |
INSTRUCTIONS
From: ads93@aber.ac.uk (Adrian Shaw) Date: 17 Feb 1995 15:21:31 -0600 Here's a genuine Irish recipe for soda bread, picked up from an Irish Farmer's wifenear Kilkenny last Summer. She uses the "mug" as a measuring unit. One mug seems to beabout 9 fluid ounces (250 ml). Mix dry ingredients well. Rub in margarine. Mix in buttermilk to sticky dough. Pour into loaf tin and bake at 220 C for 40 minutes (I find it needs an hour, so test it first). It's probably best to use 2 2lb (1Kg) tins, although I've only used 1 larger tin (we've just bought 2 smaller tins so that I can do it properly!). Note the measurements used are imperial. This means that 1 pint = 20 fl. oz (568 ml). REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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