Spotted Dog

Recipe Ingredients

1 lb	454g / 16oz	Unbleached flour - (3 1/4 cups)
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Bread-soda (baking soda) - sifted
3 oz	85g	Raisins or currants - (to 4 oz)
1 1/4 cups	296ml	Buttermilk - (approx)
1 cup	198g / 7oz	Egg - (optional) (large)
		(you will not need all the milk if you
		Use the egg)

Recipe Instructions

Preheat oven to 425 degrees.

In a large bowl sift together the flour, sugar, salt and soda and then mix in the raisins or currents. Make a well in the center and pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk, if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a floured board, knead lightly for a few seconds, just enough to tidy it up. Pat the dough into a round about 1 1/2 inches deep and cut a deep cross on it.

Bake in a hot oven for 15 minutes, then turn down the oven to 400 degrees and bake for another 30 minutes or until cooked. If you are in doubt, tap the bottom; if it is cooked it will sound hollow.

Serve freshly baked, cut into thick slices and smeared with butter.

This recipe yields 1 loaf.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Darina Allen of Ballymaloe Cookery School - From the TV FOOD NETWORK - (Show # CL-8842 broadcast 03-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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