Popular throughout Ireland, this bread is frequently made fresh for breakfast or afternoon tea.
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Ingredients:
4 cups plain flour (traditional wheat flour may be substituted)
1 teaspoon salt
1 teaspoon baking soda
14 ounces buttermilk
Directions:
Preheat oven to 425ºF (215ºC).
Mix all the dry ingredients in a large bowl. Gradually add the buttermilk just to the point where you have a sticky dough. Working quickly, knead the dough lightly for two to four minutes—don’t over-knead, as that will cause the bread to be tough.
Form a round low loaf, and place it on a lightly floured baking sheet. Traditionally, you would cut a cross in the top with a floured knife. Do not leave it to rise—put it on a high shelf in the oven, and bake for 30-45 minutes.
When finished, the loaf will sound hollow when tapped on the bottom with your knuckles. Wrap immediately in a clean tea towel to prevent the crust from hardening too much.
Servings: Creates one loaf.
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