Yield: 8 Servings
|4||Mugs plain flour|
|3||Mugs wholemeal flour (the coarsest you can get)|
|2 teaspoons||(heaping) baking soda|
|2 teaspoons||(level) salt|
|1½ pint||(852 ml) buttermilk (we can't get buttermilk here; so I've used ordinary milk with 2 or 3 capfuls of vinegar added; and I've also used a 1/2 and 1/2 milk and homemade yoghourt mix)|
|1 ounce||(28g) margarine|
|Note: one "mug" appears to be about 9 oz (250 ml)|
From: ads93@... (Adrian Shaw)
Date: 17 Feb 1995 15:21:31 -0600 Here's a genuine Irish recipe for soda bread, picked up from an Irish Farmer's wifenear Kilkenny last Summer. She uses the "mug" as a measuring unit. One mug seems to beabout 9 fluid ounces (250 ml).
Mix dry ingredients well. Rub in margarine. Mix in buttermilk to sticky dough. Pour into loaf tin and bake at 220 C for 40 minutes (I find it needs an hour, so test it first). It's probably best to use 2 2lb (1Kg) tins, although I've only used 1 larger tin (we've just bought 2 smaller tins so that I can do it properly!).
Note the measurements used are imperial. This means that 1 pint = 20 fl. oz (568 ml).
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .