This traditional Irish bread is surprisingly quick and easy to prepare. It should be served slightly warm with butter and jam for tea.
1 teaspoon butter
1 lb. flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
8 fl. oz. buttermilk
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
Grease a large baking sheet with the butter and set it aside.
Sift the flour, soda and salt into a large mixing bowl. With a wooden spoon, gradually beat in 4 fluid ounces of buttermilk. The dough should be smooth but firm. If necessary, add more butter-milk.
Transfer the dough to a floured board and shape it into a flat round loaf, approximately 1-inches thick and 8-inches in diameter.
Place the loaf on the baking sheet. With a sharp knife, cut a deep cross on top of the loaf.
Place the loaf in the oven and bake for 30 to 35 minutes, or until the top is golden brown.
Remove the loaf from the oven and allow it to cool. Serve slightly warm.