Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Northumberland Threshing Day Barley Brea




Source of Recipe


THE WEB


Recipe Introduction


This is a scone-like bread baked on a griddle and made when the harvest is being threshed.




List of Ingredients




Barley flour - 450g (1 lb)
Plain flour - 110g (4 oz)
Salt - 1 tsp
Bicarbonate of soda - 1 tsp
Cream of tartar - 2 tsp
Buttermilk or milk - 600 ml (1 pint)
Beaten egg - a little



Recipe



Set the oven to 240 °C / 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 (¾ inch) thick.

Brush with beaten egg and place on a lightly greased baking sheet. Bake for 15-20 minutes until golden.

Serve with butter.

Seves 4.