Mary's Menu
Ingredients:
- 500g of white flour
- 250g of coarse wholemeal
- 1 teaspoon of salt
- 1 teaspoon of bread soda
- 50g of cooking flora
- 700ml of buttermilk
- Beaten egg to glaze
Ballindrum Farm Brown Bread
Step One:
Sift flour, bread soda and salt into a mixing bowl.
Step Two:
Rub the flora into the dry ingredients incorporating plenty of air.
Step Three:
Bind the ingredients together with enough of the buttermilk to form a dough.
Step Four:
Knead the dough and shape into a circular cake.
Step Five:
Cut a cross on the top of the cake. And glaze with the beaten egg.
Step Six:
Place in a hot oven at 200C and cook for 50 minutes. Cool on a wire tray and cover with a tea towel to keep crust soft.
Ballindrum Farm Banana Bread
Ingredients:
- 225g of plain flour
- 1 level teaspoon of cinnamon
- 1/2 teaspoon of bread soda
- 150g of caster sugar
- 50g of butter at room temperature
- 2 eggs
- Vanilla essence
- 2 ripe bananas mashed
Step One:
Preheat the oven to 180C. Lightly grease and base line a 900g loaf tin.
Step Two:
Put sugar butter and eggs into a bowl and beat until creamy.
Step Three:
Add the bananas and vanilla essence and beat together.
Step Four:
Sieve the flour, cinnamon and bread soda into the mixture and stir until just mixted.
Step Five:
Transfer to the prepared tin and bake for about 40 - 50 minutes until risen and golden brown.
Step Six:
Cool in the tin for 10 minutes then transfer to a wire tray. Serve with butter or jam.
Ballindrum Farm Scones
Ingredients:
- 450g of self-raising flour
- 100g of caster sugar
- 100g of sultanas
- 230ml of fresh milk
- 50g of cooking flora
- Beaten egg to glaze
Step One:
Sieve the flour into a mixting bowl and add caster sugar.
Step Two:
Rub in the flora incorporating plenty of air.
Step Three:
Rub in the sultanas.
Step Four:
Bind the ingredients with the milk.
Step Five:
Knead the dough and roll out to 2cm in thickness. Use a cutter to shape scones.
Step Six:
Glaze scones with the beaten egg and cook for 20 - 25 minutes in a hot oven 200C. Cool on a wire tray.