Threshing Day Barley Bread
Soda-raised dough of wheatflour and barley flour with buttermilk, formed into c2ins rounds, glazed and baked. See also: Barley Bread
This particular receipt cannot date from before the invention of baking powder in the 1850's.
The original source of this receipt isn't known. Can you help? firstname.lastname@example.org
This is a scone-like bread baked on a griddle and made at threshing time in Northumberland. Serves: 4
1 lb Barley flour
4 oz Plain wheat flour
1 Teaspoon Salt
1 Teaspoon Bicarbonate of soda
2 Teaspoon Cream of tartar
1 pint Buttermilk or milk
Set the oven to 475 °F / Gas 9.
In a bowl, mix together the flours, salt, bicarbonate of soda and cream of tartar. Then stir in the buttermilk or milk to form a firm dough. Turn out on to a lightly floured surface and form into a round scone shape about 2 cm thick.
Brush with beaten egg and place on a lightly greased baking sheet. Bake for 15-20 minutes until golden. Serve with butter.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY