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Scottish Cooking, Gigha Bread

The ingredients are: 2 teacups plain flour, 2 teacups
wheaten flour, a teaspoon each of salt, baking soda, cream of tartar; 1 tablespoonful of syrup, I egg, 1 oz. margarine or butter; 1/2 to 3/4 pint of milk. The method is simplicity itself: Rub the butter or margarine into the flour, add all the other ingredients, making the mixture fairly soft; it must not be too stiff. Now, ideally, find in the attic or larder, an old National (dried) Milk tin, pierce some holes in the lid with a tin-opener or hammer and nail, grease tin and lid well, carefully pack mixture into tin, and bake for one hour in a moderate oven. Of course any baking tin or loaf tin, covered with pierced foil, will serve just as well, but there is something peculiarly satisfying about pressing such an undistinguished vessel into honourable service; and the baked round loaf, risen to a golden peak, is reason enough for extending the search for the appropriate tin.

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