4 c Flour
1 ts Salt
1 ts Baking soda
1 ts Sugar (optional)
2 c Buttermilk
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,
Yields
8 Servings
