- 1lb – ½ kg plain flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp sugar (optional)
- 1pt – ½ litre buttermilk or sour milk
Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly – too much handling will toughen it, while too little means it won’t rise properly.
Form a round loaf about as thick as your fist. Place it on a lightly-floured baking sheet and cut a cross in the top with a floured knife. Put at once to bake near the top of a pre-heated oven, gas mark 8, 450°F, 230°C, for 30-45 minutes. When baked, the loaf will sound hollow when rapped on the bottom with your knuckles. Wrap immediately in a clean tea-towel to stop the crust hardening too much.
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