The original recipe from the Irish Baking Book is les successful than the one for brown bread, but as modified this way it is delicious. Slather it with butter, jam or both.
- 3 cups self-rising flour
- 1 level teaspoon salt
- 6 oz margarine, cut into thin pats
- 2 Tablespoons sugar
- 1 beaten egg
- ¾ cup, or a little more, milk
Preheat the oven to 400°.
- Mix the flour with the salt.
- Distribute the margarine pats throughout the flour, then cut them into the flour with a wire whisk until the lumps are gone and the mixture feels a little sandy.
- Mix in the sugar, then the egg, then add the milk.
- Knead the dough lightly with your hands: Once it starts to hold together, transfer the dough to a floured board and continue kneading until it holds together and feels a little elastic.
- Form the dough into a ball, then push it into a domed shape and prick it all over with a fork.
- Bake it for 40 – 45 minutes, until a straw or thin skewer draws out of the bread clean.
- Try not to over-knead the bread or the dough will toughen and the texture of the bread will suffer.
- Cooking time for this bread does vary: The original recipe called for 30 – 35 minutes, but that short a cooking time left much of the loaf gluey.