Gigha Bread RecipeOrigin: Scottish Period: Traditional |
|
This is a traditional Scottish version of a steamed soda bread that, traditionally, used to be packed into a dried milk tin whose lid was pierced. The lid was replaced on the tin and the entire construct was baked in an oven. I've modernized the instructions a little, whilst keeping true to the original. I've made this in a Dutch Oven in Africa using a large coffee tin. But the recipe below also works well. Ingredients:
280g plain flour 
Gigha Bread Preparation:Method:Sift the flour into a bowl along with the salt, baking soda and cream of tartar. Cube the butter and rub into the mixture until it resembles fine breadcrumbs. Add the syrup and egg and just enough milk to make a fairly soft dough (it must not bee too stiff for this to work). Pack the dough into a tin (an old 500g tin of peas, marmalade or whatever, would be best, but you could use a loaf tin). Cover the tin in a double layer of kitchen foil then using a skewer or knitting needle pierce several small holes in the top. Place in an oven pre-heated to 160°C and bake for an hour. By this time the bread should have risen to a golden peak. Remove the foil, allow to cool in the tin for 10 minutes then turn onto a wire rack. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Gigha Bread to your online bookmark site: 
|
|
More Scottish recipes... More Welsh recipes... More English recipes... More British recipes... More European recipes... More recipes for breads, cakes and pastries... More recipes for Cakes... More recipes for Bread... More recipes for Eggs... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with flour and eggs as primary ingredients: Irish Soda Farls Greengage Shortcake Old-fashioned Seed Cake Haddock Omelette Maize Flour Bread Chocolate Fudge Brownie Easter Crown Bread Bara Llechwan Japanese Knotweed Eve's Pudding Prune Kolaches Teisen Frau Gellyg Ffres a Mascarpone Filo/Phyllo Pastry Swazi Cornbread Eierlikoer-Ruehrkuchen Pea Shoots in Egg Sauce Trini Sweet Bread Dornoch Dreams Blackberry Crumble Zimbabwean Malva Pudding Teisen Tincar Angel Biscuits Blackcurrant Syrup Parfait Coconut Lemon Syrup Muffins Dry Pound Cake Mix Wild Marjoram Scones Tipperary Biscuits Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
