Ingredients
- 4 Cups flour sifted
- 1/4 Cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 Cup butter
- 1 teaspoon nutmeg
- 1 teaspoon almond extract
- 1 large egg lightly beaten
- 1 1/3 Cups buttermilk
- 1 Tablespoon hot water
- 1 1/2 Tablespoon sugar
Servings: Loaf
Instructions
- In a large bowl, sift together first 5 ingredients. Cut in butter with a pastry knife until the mix resembles coarse crumbs. Add the nutmeg and stir slightly.
- In a small bowl mix the buttermilk, egg and almond extract. Add to the dry mix and stir until just moistened.
- You may need to knead the dough in the bowl until it's formed enough to turn out onto a floured surface. It may seem crumbly. Knead again on the surface about 12 times until the dough is elastic enough to stay together nicely.
- To make a traditional loaf: Form the dough into a round or oval loaf and place on a greased or parchment lined tray. You can also place it in a large, greased loaf pan. Bake in a 375 degree oven until golden and a pick comes out clean. Remove from oven and brush with the water & sugar mix.
- To make a clover: Cut off 1/3 of the dough and shape into a 3" stem. Set aside. Shape the remaining dough into a ball and cut into 3 equal wedges. Make a 1" cut into the rounded side of each wedge and separate it slightly creating a heart shape. Place the three wedges on a parchment lined (or greased) baking sheet with the points pressed together to form a shamrock shape. Press the stem into the base. Bake & brush with sugar mix same as above.
- To make biscuits: Pat the dough flat enough to cut with a biscuit cutter. Try not to over work the dough. You can also drop by hand if desired. Place on a parchment lined baking sheet and bake at 375 for about 15-20 minutes or until golden. Brush with sugar mix right from the oven.
- Can serve any variety warm or cool!
- For more traditional bread add 2 Cups raisins and 2 Tablespoons caraway seeds in place of the almond and nutmeg.
