A friend provided this recipe; I have not tried it yet. She was on a trip to Ireland a few years ago and said she very much enjoyed eating this with breakfast at the B&B's they stayed in.
Irish Brown Bread 1 cup all-purpose flour 2 cups whole wheat flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 1/2 cups buttermilk 1 tbs. melted butter
Preheat oven to 350F. Grease a cookie sheet. Whisk all dry ingredients together thoroughly. Add buttermilk and mix with fork until just moistened. Turn out on floured surface, and knead gently until smooth - about 1 minute. Shape dough into a ball and place on cookie sheet. Flatten into a 7 inch circle about 1 1/2" thick. Cut through center with floured knife almost to the bottom. Cut through again at right angles to form a cross. Bake 35-40 minutes, or until top is golden and bread sounds hollow when tapped. Remove from oven, brush with butter, cool.
She adds 2 Tbs brown sugar to the dry ingredients and does not use the butter; I'll use the butter since it forms such a nice glaze on freshly baked bread.
jmcquown <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
... She adds 2 Tbs brown sugar to the dry ingredients and does not use the butter; I'll use the butter since it forms such a nice glaze on freshly baked bread.
Try brushing a little of the buttermilk on the top just before you put the loaf in the oven.
Incidentally, two more cuts and you can call them 'scones.'
jmcquown <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
... She adds 2 Tbs brown sugar to the dry ingredients and does not use the butter; I'll use the butter since it forms such a nice glaze on freshly baked bread.
Try brushing a little of the buttermilk on the top just before you put the loaf in the oven.
Incidentally, two more cuts and you can call them 'scones.'
Thanks for the suggestion! What I call 'scones' are made with cream of tarter, patted out, cut into triangles and baked on a cast iron griddle. At least, that's how my Scottish grandmother made them 🙂 I inherited that griddle.
jmcquown <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Dunter Powries said:
jmcquown <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
... She adds 2 Tbs brown sugar to the dry ingredients and does not use the butter; I'll use the butter since it forms such a nice glaze on freshly baked bread.
Try brushing a little of the buttermilk on the top just before you put the loaf in the oven.
Incidentally, two more cuts and you can call them 'scones.'
Thanks for the suggestion! What I call 'scones' are made with cream of tarter, patted out, cut into triangles and baked on a cast iron griddle.
At
Quoted message said:
least, that's how my Scottish grandmother made them 🙂 I inherited that griddle.
I THINK that what our Scottish grandmothers called scones was more properly 'bannock.' I'm probably just muddled by current usage, but I think of bannocks and saps being made on the griddle and scones and baps being made in the oven, a 'scone' being much the same as a biscuit - aside from the traditional shape. On the other hand, my grandmother was just as likely to serve me toasted WonderBread® as a homemade scone.
Dunty Porteous
-- It tastes like burning..... waaaaa!!!!" -Ralph Wiggum
jmcquown <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Dunter Powries said:
jmcquown <[email hidden]> wrote in message "]news:[email hidden]... > ... She adds 2 Tbs brown sugar to the dry ingredients > and does not use the butter; I'll use the butter since > it forms such a nice glaze on freshly baked bread.
Try brushing a little of the buttermilk on the top just before you put the loaf in the oven.
Incidentally, two more cuts and you can call them 'scones.'
Thanks for the suggestion! What I call 'scones' are made with cream of tarter, patted out, cut into triangles and baked on a cast iron griddle. At least, that's how my Scottish grandmother made them 🙂 I inherited that griddle.
I THINK that what our Scottish grandmothers called scones was more properly 'bannock.' I'm probably just muddled by current usage
No, you're probably correct. And there has been a lot of discussion here lately about "current usage" vs. proper usage in terms of food; see the SHRIMP SCAMPI thread :o)
Quoted message said:
I think of bannocks and saps being made on the griddle and scones and baps being made in the oven, a 'scone' being much the same as a biscuit - aside from the traditional shape. On the other hand, my grandmother was just as likely to serve me toasted WonderBread® as a homemade scone.
