Irish Bannock

Method

1. Preheat the oven to 220°C/425°F/gas mark 7.

2. In a large mixing bowl, sieve in the flour and bicarbonate of soda; then add the salt, sugar and sultanas. Mix well by lifting the flour and fruit up in to your hands and then letting them fall back into the bowl through your fingers. This adds more air and therefore more lightness to your finished bread.

3. Make a well in the centre of the flour mixture. Break the egg into the base of a measuring jug and add the buttermilk to the 425ml (14fl oz/1 3/4 cup) line (the egg is part of the liquid measurement). Pour most of this milk and egg mixture into the flour.

4. Using one hand with the fingers open and stiff, mix in a full circle drawing in the flour mixture from the sides of the bowl, adding more milk if necessary. The dough should be softish, but not too wet and sticky.

5. The trick with bannock like all soda breads is not to over-mix the dough. Mix it as quickly and gently as possible, thus keeping it light and airy. When it all comes together, turn it out onto a well-floured worked surface.

6. Wash and dry your hands.

7. Roll around gently with floury hands for a second, just enough to tidy it up. Flip over and flatten slightly to about 2 inches (5cm) approx. Transfer to a baking tray lightly dusted with flour.

8. Cut the surface with a deep cross and once again if you would like 8 wedges. Let the cuts go over the sides of the bread to make sure of this inches) deep.

9. Put into the oven and immediately reduce the temperature to 200°C/400°F/Gas Mark 6. Cook for 35-40 minutes. If you are in doubt about the bread being cooked, tap the bottom: if it is cooked it will sound hollow. This bread is cooked at a lower temperature than soda bread because the egg browns faster at a higher heat.

10. Serve freshly baked, cut into thick slices and smeared with butter and jam.