Recipe by Buster's friend
One more for the cooks. This recipe found in the Seattle Times is from T.S.McHugh's and the Ballymaloe Cookery School, in Shanagarry, Ireland. Good source, I'd say. Perfect accompaniment for a nice lamb stew on a raw not-quite-spring evening!
- 3 1⁄4 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄2-2 cups buttermilk
Directions See How It's Made
- Preheat oven to 450 degrees F.
- Sift the dry ingredients into a large bowl. Make a well in the center. Pour most of the milk in all at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be soft, but not too wet and sticky.
- When it all comes together, gather the dough onto a floured surface and form into a round loaf about 1 ½-inches thick and cut a deep cross on top and over the sides.
- Transfer to a baking sheet. Reduce oven temperature to 400 degrees and bake 45 minutes, or until cooked though. If you are in doubt, tap the bottom of the bread. If it sounds hollow, it's done.