 |
---------- Recipe via Meal-Master (tm) v8.05
Title: Ruth Macguire's Soda Bread
Categories: Breads, Crockpot
Yield: 4 servings
1 1/2 c All-purpose flour; sift
1 1/4 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1 1/2 tb Granulated sugar
1 ts Caraway seeds
1/2 c Seedless raisins
2 ts Shortening
1 Egg; slightly beaten
1 c Buttermilk
To Cook: Sift the flour, baking powder, baking soda,
salt, and sugar into a large bowl. Add the caraway seeds
and raisins. Working with your fingers, rub the shortening
into the flour mixture. Or with two knives, cut it into
the flour until it makes a coarse mealy mixture. Add the
egg and buttermilk and stir until you have formed a soft
dough. Flour a board and turn the batter out onto it.
Knead the dough lightly for one minute. Form a round loaf
and make a shallow cross in the center.
Place the dough in a well- floured 2-quart mold and
cover loosely with a plate. Cover the cooker and bake on
High for about 2 hours, or until the bread is crusty on
top and a toothpick inserted in the center comes out clean.
Source: "Clear & Simple Crockery Cooking", by Jacquelin
Heriteau, Grosset& Dunlap, NY, c1975
-----
|
