Heat oven to 450° F. Sift the flour, sugar, salt, and baking soda into a large bowl. Mix thoroughly; then make a well in the center and pour in about 1¼ cups milk all at once. Using one hand, mix the flour from sides into the center, mixing quickly but gently until the mixture forms into a dough. Add the remaining milk, a tablespoon or two at a time, only if necessary to make a soft dough. It should not be wet or sticky. As soon as everything is mixed, place the dough on a floured board and gently knead it once or twice to shape it into a disc about 1½ to 2 inches thick. Score a cross on top. Bake 15 minutes at 450° F. Reduce the temperature to 400° F, and bake for another 20–25 minutes. To test for doneness, tap the bottom. It should sound hollow. You can also test by inserting a wooden skewer into the center. It should emerge dry. Makes 1 loaf.
3 ¼ cups Irish flour (or substitute all-purpose) ½ teaspoon of sugar ½ teaspoon of salt 1 teaspoon of sieved baking soda 1 ½ - 2 cups sour milk or buttermilk
For an American variation, you can add ¾ cup dried cranberries and ¾ cup chopped pecans or walnuts as soon as the mixture forms a dough.