Soda Bread

from
Marjorie's Kitchen

(Makes 1 large or 2 small loaves)

INGREDIENTS

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
1/2 teaspoon salt
1 egg
Small drop of fresh milk
1 rounded teaspoon Bextartar (raising agent)
25g/loz. sugar

METHOD

1. Heat the pot/oven and grease with a little lard.
2. Mix all the dry ingredients in a basin and make a well in the centre.
3. Pour in nearly all the milk and egg; gather in the flour and mix to a loose dough, adding more milk if necessary.
4. With floured hands, knead lightly on a floured board or table and flatten out. Cut a cross on top.
5. 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.

Variations
Sultana Cake:

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.

Brown:

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.

Apple Cake:

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.

The three-legged iron pot is the origin of the term to make "Pot luck" In country districts it is used for roasting, stewing and for making cakes and bread. In Counties Limerick and Cork it is also called a Bastable oven, and the bread made in it a "Bastable Cake". Glowing turf (peat) sods are put on top when baking or roasting is being done to ensure even heat. The pot can be raised or lowered by a chain, and three short feet enable it to stand at the side of the hearth.