"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for IRISH BROWN BREAD, by Kitty Gomez, is from Italian-American Cuisine ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups self-rising flour 1 cup whole wheat flour 3 cups buttermilk 1 tspn. baking soda 2 tspns. baking powder 1 tspn. salt 2 Tblspns. sugar
Mix last four ingredients together on a plate to make sure all lumps are out of soda. Then mix all together. Add buttermilk and knead gently. Form into a ball and flatten on a well-floured cookie sheet until it is about 2 inches high.
Make a cross with a knife on the top and bake in oven at 400 degrees for 10 minutes, then reduce heat to 350 degrees and bake for another 45 minutes to an hour.
Bread will sound hollow when baked. Can be frozen but best on the day of baking.
Enough for 12 people
1 hour and 10 mins.
I remember spending many holidays with the Gomez's with my children and theirs. We had the best times. Later, when my mom came to live with us, she always enjoyed going. Irish brown bread was always served on holidays and many other times throughout the year at the Gomez house. My mom really loved it. I tried making it once or twice, but it was never as good as Kitty's. I haven't given up yet! I advise you to keep practicing to perfect the technique.
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