Tea, a drink with jam & bread

Irish Soda Bread, actually, with pomegranate jelly and a cup of Irish Breakfast tea with milk and honey.

White Irish Soda Bread

4 cups (16 oz) of all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk

 

Preheat the oven to 425 F. degrees.  Lightly crease and flour a cake pan. (I used a glass baking dish with a lid and it turned out fine)

In a large bowl sift and combine all the dry ingredients.

Add the buttermilk to form a sticky dough. 

Place on a floured surface and lightly knead (too much allows the gas to escape)

Shape into a flat round shape, place in your baking dish, and cut a cross in the top of the dough. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot).  Remove cover and bake for an additional 15 minutes.

The bottom of the bread will have a hollow sound when tapped so show it is done.

To keep the bread moist cover the bread in a tea towel and lightly sprinkle water on the cloth, but trust me, you can keep your tea towel dry as you watch this bread disappear.

Recipe from the Society for the Preservation of Irish Soda Bread.