A happy party for my office of dedicated promotions people. This will be part of the breakfast with
many other goodies. Pauli
Wayne Boatwright wrote:
>
[email protected] wrote in
news:[email protected]:
>
>
>>I will give it a thorough try before I bake over 100 of them. I do use slivered, chopped almonds
>>and currents. IT is so very good that even this Frenchman can do it. Pauli
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>
> The addition of the almonds sounds good. Curiosity is killing me, though. What on earth are you
> going to do with over 100 of them? Commercial venture? Enjoy!
>
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>
>>Wayne Boatwright wrote:
>>
>>
>>>
[email protected] wrote in
news:[email protected]:
>>>
>>>
>>>
>>>>Thanks that is the recipe. When I saw the buttermilk I recognized it. With St. Patrick's Day
>>>>approaching I know we will be making hundreds of loaves. McRae
>>>
>>>
>>>Hundreds? Wow! I can't imagine attempting that in my kitchen.
>>>
>>>This is a particularly good sounding soda bread recipe and I plan to bake it soon. That said,
>>>however, buttermilk is as common in Irish soda bread as salt is on French fries. In fact, I don't
>>>think I've ever seen a recipe that didn't have it.
>>>
>>>If you don't also recognize most of the other ingredients and the proportions, it's a WAG as to
>>>whether *this* is the recipe you had before. I've no doubt that you'll enjoy this one, though.
>>>
>>>Wayne
>>
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