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IRISH BROWN BREAD ROYAL HIBERNIAN
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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Jim Vorheis
5 c Whole wheat flour
2 1/2 c White flour
1/3 c Sugar
2 ts Sugar
2 ts Soda
2 Eggs
2 1/4 c Buttermilk
1 c Softened butter or margarine
In a large mixing bowl, combine the whole wheat flour,
sugar, soda and salt. In a separate bowl beat eggs
until frothy and add buttermilk. Combine milk mixture
and softened butter with the flour mixture and beat
with an electric mixer for 2 minutes. Add white flour
gradually and turn dough out onto a floured board.
Knead thoroughly. Divide dough in half and shape into
2 round balls. Flatten the tops slightly and, with a
knife, cut an "X" about 1/2 inch deep. Put loaves on a
greased cookie sheet or into 2 9x5-inch loaf pans.
(For loaf pans, cut slash down center lengthwise.)
Bake at 400 F for 50 minutes. Cool before cutting
into thin slices.
Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis
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