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Wednesday, September 8, 2010

Irish Griddle Bread

Cook gently until the surface of the
bread is starting to blacken in places.
As the bread cools, it gives off
the most amazing toasty aromas.

2 cups self-raising flour
1 teaspoon salt or to taste
buttermilk, enough to make dough

Sift the flour and salt into a
large mixing bowl, then add
the buttermilk and mix gently
until you have a soft, wet dough.
Heat a dry frying pan, then lower
the heat low and dust the pan
with plain flour. Wet your hands
then add the doughto the pan.
Gently smooth out the dough to
cover the pan then cook slowly
on both sides until brown
patches start to develop.
This should take at least
8 minutes on each side.
Cool on a wire rack.

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