A Recipe for
Maggie Murphy's Pot Oven Bread
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
This Recipe for Maggie Murphy's Pot Oven Bread is one of thousands in the Recipes-to-go Bread Cookbook.
Food Tip |
If you enjoy this Maggie Murphy's Pot Oven Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
This is a recipe for Maggie Murphy's Pot Oven Bread from the recipe cookbook of Recipes-to-go (Bread)
In Mexico we have a word for sushi: bait. |
| José Simons |
There is no such thing as a little garlic. |
| A. Baer |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Down yonder in one of our big fields is a lovely mysterious ruin
of an old house and grist mill--moss covered stone walls, roof fallen
in over a perfectly arched stone doorway--and at one end of this
relic is a tiny two-room cottage that was once the miller's cottage.
There, almost forescore years ago, Maggie Murphy first saw the light
of day, and there she will live out all the days that are left her.
Spry as a cricket, she bicycles the five miles into the village once
a week and peddles back (uphill most of the way) with whole-wheat
flour among her purchases. She cooks over an open hearth fire and
mixes her soda bread just as in the recipe for Whole Meal Irish Soda
Bread, but she has no oven--just a three-legged iron pot oven. She
sets this right in the red-hot coals on her hearth, rubs it inside
with a bit of fat pork, drops her cake of whole-wheat dough into it,
puts on the cover and then shovels some of the red coals onto the
cover. Heat top and bottom she has, and the bread bakes for an hour
while she sits by the hearth, from time to time turning the handle on
her wheel bellows--which makes a draft of air come up through the
tiny hole under the coals, bring them to life with a golden glow. At
just the right minute she brushes the hot coals off the cover, lowers
the crane to catch the handle of the pot and swings it away from the
fire.
Out comes a perfectly baked, crusty loaf, fragrant and golden
"and good enough for the likes of me," says my dear friend, Maggie
Murphy. SOURCE: Pepperidge Farm Cookbook From the cookbook files of:
Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie
Serves: 1
Maggie Murphy's Pot Oven Bread Recipe brought to you by Recipes To-Go