This
old-fashioned bread is quickly made and has a
crisp crunchy texture. Try it some morning
when you are serving sausages for
breakfast. My Dad loved it with scrapple and
eggs that Mom would make him.
2 1/2 cups
flour 2 teaspoons baking powder 1
teaspoon salt 1/2 teaspoon soda 1
teaspoon warm water 1 cup
buttermilk
Sift together
flour, baking powder and salt. Dissolve soda
in 1 teaspoon warm water and add to buttermilk.
Stir buttermilk into flour mixture.
Knead dough well and put in greased round
layer-cake pan. With a sharp knife, make
light cuts in a criss-cross pattern across
the top of bread.
Bake for 20 to
30 minutes in a 425-degree oven. (I didn't
forget the shortening -- the recipe doesn't call
for any.)
Recipe From: Olivet Cook Book
committee Olivet Episcopal Church, Franconia,
Virginia
