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1 tb Butter; softened
4 c All-purpose flour
1 ts Baking soda
1 ts Salt
1 -(up to)
1 1/2 c Buttermilk
From: esh2@po.CWRU.Edu (Evelyn S. Hlabse)
Date: 4 Apr 1994 00:02:34 -0400
Preheat the oven to 425. With a pastry brush coat a baking sheet evenly
with the tablespoon of softened butter. Sift the flour, soda and salt
together into a deep mixing bowl. Gradually add 1 cup of the buttermilk,
beating constantly with a large spoon until the dough is firm enough to be
gathered into a ball . If the dough crumbles, beat up to 1/2 cup more
buttermilk into it by the tablespoon until the particles adhere.
Place the dough on a lightly floured board and pat and shape it into a flat
circular loaf about 8″ in diameter and 1 1/2 ” thick. Set he loaf on the
baking sheet. Then with the tip of a small knife cut a 1/2″ deep X into
the dough,dividing the top of the loaf into quarters.
Bake the brad int the middle of the oven for about 45 minutes or until the
top is golden brown.
There are a couple of variations on this. You can add 1 cup currants or
raisins with the flour. Also you can sprinkle the top of the loaf with
caraway seeds.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
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