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the appetizer:

Hargadon's Brown Soda Bread is a typical recipe from The Irish Pub Cookbook by Margaret Johnson.

Cookbook

 

Hargadon's Brown Soda Bread

Makes 1 loaf

  • 3 cups coarse whole-wheat flour, such as Odlums or Howard's brand
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 2 large eggs
  • 1-1/4 cups buttermilk

1. Preheat the oven to 375 degrees F. Butter and flour a 9-by-5-by-3-inch loaf pan.

2. In a large bowl, stir together the dry ingredients. Make a well in the center. In a small bowl, whisk together the eggs and buttermilk. With a wooden spoon, stir the egg mixture into the dry ingredients. Spoon the dough into the prepared pan and smooth the top with a spatula that has been dipped in water or buttermilk.

3. Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean and the bread sounds hollow when tapped on the bottom. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn the bread out onto the rack and let cool, right side up, for about 1 hour to make slicing easier.

 
  • from:
  • The Irish Pub Cookbook
  • by
  • Photographs by Leigh Beisch
  • Chronicle Books
  • 100 color photographs
  • Paperback; $24.95
  • ISBN 0811844854
  • Recipe reprinted with permission.

Buy the Book

 

The Irish Pub Cookbook

 

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This page created March 2007


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