| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cklive04 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Unbleached flour -; (3 1/4 cups) |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Bread-soda (baking soda); sifted |
| 3 |
oz |
Raisins or currants -; (to 4 oz) |
| 1 1/4 |
c |
Buttermilk -; (approx) |
| 1 |
lg |
Egg; (optional) |
|
|
(you will not need all the milk if you |
|
|
Use the egg) |
INSTRUCTIONS
Preheat oven to 425 degrees. In a large bowl sift together the flour,
sugar, salt and soda and then mix in the raisins or currents. Make a well
in the center and pour most of the milk in at once. Using one hand, mix in
the flour from the sides of the bowl, adding more milk, if necessary. The
dough should be softish, not too wet and sticky. When it all comes
together, turn it out onto a floured board, knead lightly for a few
seconds, just enough to tidy it up. Pat the dough into a round about 1 1/2
inches deep and cut a deep cross on it. Bake in a hot oven for 15 minutes,
then turn down the oven to 400 degrees and bake for another 30 minutes or
until cooked. If you are in doubt, tap the bottom; if it is cooked it will
sound hollow. Serve freshly baked, cut into thick slices and smeared with
butter. This recipe yields 1 loaf.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Darina
Allen of Ballymaloe Cookery School From the TV FOOD NETWORK - (Show #
CL-8842 broadcast 03-17-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-30-1998
Recipe by: Darina Allen
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