Soda Bread

Taken from 'Woman's Weekly' cookbook published 1976 - This recipe does not actually use yeast but it makes a good emergency bread - Oven gas mark 7/425F/220C

• Ready In: 40 mins
• Yields: 1 bread

Ingredients

• 1  lb plain flour
• 1⁄2 pint milk
• 1⁄2 teaspoon cream of tartar
• 1  teaspoon salt
• 1⁄2 teaspoon bicarbonate of soda

Directions

1. Dissolve the cream of tartar in the milk, then stir it into the flour with the bicarbonate of soda and the salt to make a soft but not sticky dough. Turn the dough on to a lightly floured surface an knead it until the surface is smooth. Form it into a 6 inch round then place the bread on a lightly greased baking tray and cut a fairly deep cross across the surface.
2. Bake the bread on the cente shelf of a hot oven gas mark 7/5425F/220C for about 35 minutes or until it is a pale brown colour.
3. Cool the bread slightly then serve it with butter and cheese.