- 250 GRAM FLOUR
- 250 GRAM SEMOLINA
- 2 TSP YEAST
- 2 TBSP SUGAR
- 2 TSP SALT
- 2.5 DECILITER MILK
- 1
EGG
- 25 GRAM BUTTER, soft
- 2 TBSP SESAME
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- 450 GRAM FLOUR
- 1 TSP BAKING SODA
- 100 GRAM RAISINS
- 50 GRAM DATES, chopped
- 2 TBSP
PRESERVED GINGER, chopped
- 1
EGG
- 2 DECILITER STRONG TEA
- 50 GRAM
WALNUTS, chopped
- 60 GRAM SUGAR
- 1/2 TSP SALT
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Mix all ingredients (keep some sesame seeds for decoration) and knead firmly
for 15 minutes. Roll out the dough to a rectangular shape with the width of a
bread tin, and roll it up. Put in the bread tin, and sprinkle the top first
with some water and then sesame seed. Leave the bread to rise for one and a
half hour. Bake 35 minutes at 200 degrees Celsius.
The semolina makes the bread nice and firm and gives a
delicious crust. Great for children: normally they will not eat the crust, but
now they will eat the crust first.
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Mix all ingredients. Put the batter in a cake or bread tin. Bake 40 minutes
at 180 degrees Celsius.
On 29
December 1937,
Ireland was blessed
with a new constitution naming it a sovereign state and therefore, the
29th of December is Constitution Day, but not a public holiday.
Click on culinary calendar for
Links between cooking and worldwide history.
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