Irish Soda Bread (Abm)
INGREDIENTS:
4 Mugs plain flour
3 Mugs wholemeal flour (the
-coarsest you can get)
1 Mug bran
2 ts (heaping) baking soda
2 ts (level) salt
1 1/2 pt (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 oz (28g) margarine
Note: one "mug" appears to
-be about 9 oz (250 ml)
4 Mugs plain flour
3 Mugs wholemeal flour (the
-coarsest you can get)
1 Mug bran
2 ts (heaping) baking soda
2 ts (level) salt
1 1/2 pt (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 oz (28g) margarine
Note: one "mug" appears to
-be about 9 oz (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).