Corfu Buttermilk Bread

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. The soda must be well bruised and thoroughly mixed into the buttermilk, and then stirred quickly into the flour.
  2. Shape into buns twice the size of an egg, then put at once into a quick oven and bake a light brown.
  3. This recipe also answers well for making small loaves.
  4. Buttermilk scones, made up size and thickness of a crumpet, are the same mixture baked on a girdle.
  5. Being floured outside they look like untoasted muffins.
Original Text
Corfu Buttermilk Bread. (Mrs. Ellacombe.) This can be made when no yeast is to be got, but requires a very light hand. The proportions are: A small ½ teaspoonful bicarbonate of soda or a whole teaspoonful of common bread soda, mixed with 1 lb. flour and as much buttermilk as will make it a proper consistency for baking. The soda must be well bruised and thoroughly mixed into the buttermilk, and then stirred quickly into the flour. Shape into buns twice the size of an egg, then put at once into a quick oven and bake a light brown. This recipe also answers well for making small loaves. Buttermilk scones, made up size and thickness of a crumpet, are the same mixture baked on a girdle. Being floured outside they look like untoasted muffins.
Notes
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