Tea Bread

Recipe By: Ruth Isabel Ross

350 grams self-raising flour (12 oz/3 cups)
1 tsp salt (1 generous US tsp)
75 grams margarine (3 oz/3/4 stick)
50 grams sugar (2 oz/2 US Tbsp)
1 egg, beaten
200 ml cup milk (7 oz/2/3)

Combine the flour and salt, then rub in the margarine. Add sugar and mix
to a light dough by adding the beaten egg, then the milk. Knead lightly on
a floured board. When the dough is elastic, form it into a loaf. Prick it well
with a fork. Bake at 200 C/400 F/gas 6 for 30-35 minutes

Description: "A light tea bread less solid than ordinary white soda bread
it is both crumbly and sweet."
Source: "The Little Irish Baking Book"
S(mc formatted by): "chef Dave"

Per Serving (excluding unknown items): 807 Calories; 65g Fat (71.7%
calories from fat); 7g Protein; 51g Carbohydrate; 0g Dietary Fiber; 212mg
Cholesterol; 2910mg Sodium. Exchanges: 1 Lean Meat; 12 1/2 Fat; 3 1/2 Other
Carbohydrates.

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