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)
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,
Yields
8 Servings
