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3 c Flour (my stepmom uses half
-white and half whole wheat;
-I use all whole wheat)
1/2 c Bran
1/2 c Wheat germ
1 ts (heaping) baking soda
1 -(up to)
2 tb Butter
2 c Buttermilk; about
From: Norman Danner ndanner@guava.ucs.indiana.edu
Date: 23 Feb 1994 15:18:09 -0500
My stepmom’s Irish Soda bread recipe (quickbread):
Mix together 3 cups of flour (my stepmom uses half white and half whole
wheat, I use all whole wheat), 1/2 c. bran, 1/2 c. wheat germ, and one
heaping teaspoon baking soda. Cut in 1-2 tablespoons of butter. Pour in
about 2 cups of buttermilk and knead into a dough (add in more flour as
necessary). Shape the dough into whatever you plan to bake the bread in (I
use a heavy cast-iron pan, and so shape it into roughly a circular shape).
Put a couple of cuts in the top so that the crust doesn’t crack when it is
baking, and bake for about 50 minutes at 425 F. All the measurements are
approximate–my stepmom & I cook according to the “put in enough and cook
until done” school. The entire process (except baking, but including
clean-up) takes about 20 minutes.
My dad & I have been known to eat two loaves of this stuff in a sitting,
just as soon as they’re cool enough to eat!
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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