Put dry ingredients in a deep bowl and stir to mix with a regular dinner knife (do not use a big wooden spoon). Pour in buttermilk, and using the same knife vigorously stir clockwise and quickly till completely mixed.

Turn out onto a board generously sprinkled with flour (about 1/2 cup). You don't want to handle this soft mass too much or it will become tough. So flour your hands, sprinkle dough with flour and knead quickly into a ball. Flatten the ball to about 3/4 inch with your floured hands and then cut as you would a pie, in four pieces.

Have an electric fry pan heated dry to 350 degrees. Sprinkle pan with approximately 2 Tablespoons of flour and put in your bread wedges.

You will cook the bread uncovered for about 30 minutes total, cooking every side of each wedge till they are golden. Ten mins on each large side and then sit them up on their edges, allowing them to rest on each other tepee style or however you can imagine in order that all five edges of each triangle are nicely browned.

Put skewer into center of bread to make sure it is dry before you remove from pan. You may need to extend cooking time ten minutes or so.

Cool on a rack. Split each quarter sideways as you would a layer cake and slather with butter and homemade jam for a real Irish treat.

I was raised on this bread and know it to be an authentic Irish recipe. It is also commonly prepared by frying the cooked and cooled bread (cut as above) in bacon drippings till nicely browned on both sides. Served along with sausage, eggs, and a pot of strong tea, makes a great Saturday night supper.