| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Irish |
Bread |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Sugar (optional) |
| 2 |
c |
Buttermilk |
INSTRUCTIONS
From: Anne Elizabeth Callery <callery@leland.Stanford.edu>
Date: Fri, 14 Oct 1994 00:18:04 -0400 (EDT)
Mix dry ingredients. Add enough buttermilk to make a soft dough. Knead
the dough lightly. Form a round loaf about as thick as your fist. Place it
on a lightly-floured baking sheet and cut a cross in the top with a floured
knife. Bake near the top of a preheated 450 degree oven for 30-45 minutes.
Tip: wrap baked bread in a tea towel to keep the crust from getting too
hard.
From "A Little Irish Cookbook" by John Murphy Chronicle Books, 1986 (ISBN:
0-87701-400-0)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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