School: Árd Fhionáin (B.)
- Location:
- Ardfinnan, Co. Tipperary
- Teacher: Áine Ní Fhoghludha
Archival Reference
The Schools’ Collection, Volume 0571, Page 246
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- '' Bread - Making''
In days , not so long ago, in this district, there was more Indian meal used in bread, than flour.
Farmers used also keep their own wheaten flour for bread- making, and the wheat was crushed in the local Mills.
There were two flour mills, within easy reach of Ardfinnan, long ago, one at Castlegrace, about two miles from Ardfinnan; and another at Clogheen;- the ruins of both are still to be seen.
The bread at that time was always baked on a griddle, not in an oven -pot, as is generally done at the present.
A griddle was a flat piece of metal, with a handle at each side: this was floured and laid on the fire and the cake laid on it. A cake baked on a griddle took much longer to cook that one made in an over pot.
Griddles are not used in this district now.
