MILLS INN BROWN SODA BREAD "This recipe dates back to the mid-1800s. It comes from Donal Scannel's Mills Inn in Ballyvourney, County Cork and is made with the traditional combination of brown and white flours." 2 cups coarse whole wheat flour 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoons baking soda 1/2 teaspoon cream of tartar 1/4 cup granulated sugar 4 tablespoons unsalted butter, cold 2 cups buttermilk Preheat oven to 400 degrees F and lightly grease a 9-inch round cake pan. In a large bowl, stir the flours, salt and baking soda, cream of tartar and sugar together. With a pastry cutter, two knives, or your fingers, cut or work the butter into the dry ingredients to the texture of coarse crumbs. Make a well in the center and add the buttermilk. With a wooden spoon, mix until a soft dough is formed. Turn the dough out onto a floured board and knead lightly, just enough to form a large ball. (Flour your hands if necessary for easier handling.) flatten slightly. With a sharp knife, make a cross on the top. Place the dough in the prepared pan. Bake until the bread is lightly browned and sounds hollow when tapped, 35 to 40 minutes. Makes 1 loaf Source: The Irish Heritage Cookbook by Margaret Johnson
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