For the bread:.
Preheat the oven to
inute without allowing it to brown.
Remove pan from heat
>If substituting for the buttermilk with milk and lemon
Mix ingredients in mixing bowl. Stir in the buttermilk and beaten egg.
Knead sparingly on a floured surface. Shape into a cake and cut a deep cross in the surface.
Bake at 375\u00b0 in preheated oven for 40 minutes. Alternatively, bake in a loaf tin. This recipe also applies to a white loaf made without meal or bran.
/2 cups of the buttermilk (saving the rest for later
lour, salt, soda and sugar (if used).
Add buttermilk and oil
Preheat oven to 350\u00b0.
Mix, but do not sift, the
white flour together with the whole-wheat flour.
Cut margarine into small pieces and rub into the combined flour until it resembles bread crumbs.
Add in and mix all other dry ingredients (including golden raisins), except the further tablespoon of white flour mentioned for kneading.
Slowly add buttermilk to the mixture with gentle mixing until it becomes a soft dough (about 2 cups of buttermilk will be needed).
ogether flour, sugar, salt, baking soda in a large mixing bowl
Sift flours, salt and baking soda together.
Stir in oats. Make a well and pour in buttermilk.
Stir with wooden spoon until soft, moist dough forms.
Turn dough onto lightly floured surface. Form it into an 8-inch rounded disk.
With sharp knife, cut a deep cross through dough, cutting it almost into quarters.
Bake on buttered sheet at 425\u00b0 for 15 minutes.
Reduce to 350\u00b0 and bake 20 to 25 minutes longer or until bread is crusty.
Cool on rack.
he flours, salt and baking soda together into a large bowl
baking powder, salt, and baking soda in a large bowl.
Preheat oven to 400 degrees Fahrenheit.
Grease two loaf pans.
Sift all-purpose flour, whole wheat flour, baking soda and baking powder together into a large bowl.
Add brown sugar and stir well to incorporate, being very careful to break up any lumps of brown sugar.
Add buttermilk and stir well.
Divide the dough between the two prepared loaf pans.
Bake for about 45 minutes or until brown and crunchy.
Cool on wire racks.
whisk together the eggs and buttermilk.
With a wooden spoon
Sift the flours, salt and baking soda into a large bowl. Stir in the oats. Make a well in the center, pour in the buttermilk and stir with a wooden spoon until the mixture comes together to form a soft, moist dough. If the dough seems too dry, add a few more tablespoons buttermilk.
Mix together flour, soda, salt, and sugar.
Add
nd stir well.
Mix buttermilk and eggs together.
Pour
Sift flours, salt and baking soda together into a large bowl. Stir in oats.
Make a well in the center.
Pour in buttermilk and stir with a wooden spoon until mixture comes together to form a soft, moist dough (if dry, add a few tablespoons of buttermilk). Turn dough out onto a lightly floured surface and form it into a large, rounded disk about 8 inches in diameter.
Cut a deep cross through the dough with a sharp knife, cutting the disk almost in quarters.
acon.
Stir in the buttermilk with a fork until the
Sift dry ingredients (*add sugar if using raisins to make the bread or tea bread.
*Raisins are not added to soda bread when used as a main stay bread.)
Cut in shortening with pastry blend until the consistency of cornmeal.
(*Stir in raisins.)
Add buttermilk gradually until you have a dough not dry.
Knead dough for 1 minute or until smooth.
Shape into round loaf.
Brush with milk and cut a deep cross into loaf to prevent splitting.
Bake on greased sheet at 375\u00b0 for 40 to 50 minutes.
Best served warm.
Sift flour, salt, baking powder and sugar into corn meal and mix well in a large bowl.
Combine eggs, cream-style corn and milk in smaller bowl and mix well.
Add to flour mixture together with crackling, oil and baking soda, if using buttermilk, be sure everything is well combined.
Bake in a greased 9 x 9-inch square or round cake pan, at 350\u00b0 for 20 to 25 minutes or until brown and tests done.