Makes 1 large or 2 small loaves
574g/ 4 cups (1.25 lbs. plain flour sieved)
1/2 teaspoon bread soda
15 fl oz (1/2 to 3/4 pt buttermilk) or sour milk
1 rounded teaspoon Bextartar (raising agent)
1/2 teaspoon salt
Small drop of fresh milk
Heat the pot/oven and grease with a little lard.
Mix all the dry ingredients in a basin and make a well in the centre.
Pour in nearly all the milk and egg; gather in the flour and mix to a loose dough, adding more milk if necessary.
With floured hands, knead lightly on a floured board or table and flatten out. Cut a cross on top.
Place dough in pot/oven; cover with heated lid. Place hot coals on top to give all round heat.
Alternatively bake in a greased round pyrex dish with lid, pre-heat oven (4250F, 2200C or gas 7 for 40 minutes).
To keep the bread soft, wrap in a clean damp tea towel when it is taken out of the oven.
Half-cup of sultanas are added to the dry ingredients.
Treacle Soda Bread
Make as above, but 2 tablespoons of black treacle (molasses) is heated with the milk and 1 tablespoon of sugar is added to the dry ingredients.
Make as above but use 1 lb. (4 cups) whole-wheat flour and 2 cups (0.5 lb) plain white flour. A little more milk is used to mix the dough.
Place half the dough in pot/oven; add sliced cooked apple and sweeten with sugar. Cover with remaining dough. Press edges together; cover and bake in the same way.