| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Irish |
Irish, Foods |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
All-purpose flour, or Soda bread flour |
| 1 |
ts |
Bicarbonate of soda |
| 12 |
oz |
Wholemeal flour, plus extra |
| 1 |
pn |
Salt |
| 2 |
ts |
Brown sugar |
| 15 |
|
F Buttermilk |
| 1/2 |
oz |
Butter, for greasing |
INSTRUCTIONS
Preheat oven to 200°C/400°F/Gas 6. Sift the soda flour and bicarbonate of
soda into a large mixing bowl. Stir in the wholemeal flour, salt and sugar,
until blended. Make a well in the centre and pour in almost all of the
buttermilk, stirring with a round-bladed knife or wooden spoon to form a
loose dough.
Butter a 2 lb loaf tin. Turn the dough into the tin, leaving the surface
rough. Sprinkle with a little extra wholemeal flour to give a nutty
surface. Set the tin on a baking sheet and bake for 30 mins, then reduce
the temperature to 150°C/300°F/Gas 2; cook for a further 30 mins until the
bread is well risen, brown and crusty on top. The bread is cooked when a
skewer inserted into the centre comes out clean. Remove from oven, turn
out the loaf and wrap in a clean cloth; cool completely on a wire rack.
Recipe by: =20
Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@juno.com
(angie c Valencia) on Mar 8, 1997.
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