*  Exported from  MasterCook  *
 
                    IRISH BROWN BREAD #2 MONICA SHERIDAN
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Irish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Stone Ground
                         Whole wheat flour
    2       c            White flour
    1 1/2   ts           Salt
    1 1/2   ts           Baking soda
    2       c            Buttermilk or sweet milk
    2       tb           Butter
    2       tb           Sugar
 
   Mix the whole wheat flour throughly with the white
   flour. Rub the butter into the flours. Add the salt,
   and soda.
   
   Make a well in the center and gradually mix in the
   liquid. Stir with a wooden spoon. You may need less,
   or more liquid - it depends on the absorbent quality
   of the flour. the dough should be soft but managable.
   
   Knead the dough into a ball in the mixing bowl with
   your floured hands.
   
   Put in on a lightly floured baking sheet and with the
   palm of your hand flatten out in a circle 1 1/2 inches
   thick. with a knife dipped in flour, make a cross
   through the center of the bread so that it will easily
   break into quarters when it is baked.
   
   Bake at 425 degrees for 25 minutes, reduce the heat to
   350 degrees and bake a further 15 minutes.
   
   If the crust seems too hard, wrap the baked bread in a
   damp tea cloth. Leave the loaf standing upright until
   it is cool.
   
   The bread should not be cut until it has set - about 6
   hours after it comes out of the oven.
   
   From “The Art of Irish Cooking” by Monica Sheridan
  
 
 
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