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Aran spiosrai (irish spice bread)
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Irish, Pastry, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 10
| oz | Flour | | 2
| tsp | Baking powder | | 1/2
| tsp | Baking soda | | 1
| tsp | Mixed spice * | | 1/2
| tsp | Ginger, ground | | 4
| oz | Sugar, brown, light | | 2
| oz | Citron, candied, chopped | | 6
| oz | Raisins, plain or golden | | 4
| oz | Butter | | 6
| oz | Golden syrup ** | | 1
| large | Egg, beaten | | 4
| tbsp | Milk |
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Procedures:
| 1 | * equal parts of cinnamon, nutmeg and allspice. | | 2 | ** lyons" golden syrup, carried in some fancy groceries. | | 3 | If you can"t find it, use karo light corn syrup. | | 4 | Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. | | 5 | Make a well in the center. | | 6 | Melt the butter with the syrup over low heat, then pour into the well in the mixture. | | 7 | Add the beaten egg and milk and mix very well. | | 8 | Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325°F for 40-50 minutes, or until it tests done. | | 9 | This bread will keep moist for several days, and actually improves somewhat during this period. | | 10 | Per diane duane fidonet cooking ech |
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