Ballymaloe white soda bread

Preheat the oven to 230’C (425’F), gas mark 8.

Sift the dry ingredients into a large bowl and make a well in the centre. Pour in most of the buttermilk (leaving about 60ml in the measuring jug). Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. Do not knead the mixture or it will become heavy. The dough should be softish, but not too wet and sticky.

When it comes together, turn onto a floured work surface and bring together a little more. Pat the dough into a round about 4cm deep and cut a deep cross in it.

Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200’C (400’F), gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base and be golden in colour. I often turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack.

Alternatively you can cut the dough into scones and top them with lots of grated cheese such as cheddar, or brush the tops with buttermilk or beaten egg and top with seeds. They’ll only take about 12-15 minutes to bake.