School: Cnoc an Bhile (roll number 14426)
- Location:
- Knockavilla, Co. Tipperary
- Teacher: Edward Cussen
Archival Reference
The Schools’ Collection, Volume 0582, Page 290
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- XML “Bread”
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- (continued from previous page)Bread:-
2. When the top stone was worked to and fro the corn was ground. Then the bran was sifted away and the flour was nearly white.
3. Barm was used as leaven for bread. The barm was mixed with the dough the previous night and put in a gallon to ferment.
The gas of the barm would swell the dough and on the next morning it would have filled the gallon. Then it was taken out of the gallon and needed up rapidly. It was baked immediately in a hot oven. When it was baked it was very light and nice to eat.
Conchubar Ó Riain
Dún Droma
- Collector
- Conchubhar Ó Riain
- Gender
- Male
- Address
- Dundrum, Co. Tipperary
