No!  Daddy did not cook, bake or boil the kettle.  He did eat and this bread was a favourite.
You might know it as:

White Soda Bread
Preheat oven to 180°C – 190°C

1 lb self raising flour (4 Mammy’s handfuls)
Pinch salt
Pinch sugar
1½ ozs butter or margarine
½ egg + buttermilk

Mix the flour, salt and sugar in a bowl and rub in the butter or margarine.  Add the egg and buttermilk reserving a little for brushing the top.  Knead lightly on a floured surface and transfer to tin or baking sheet.  (Mammy always used sandwich tins for her bread to give a uniform shape.
Run a knife across the top of the dough at right angles to form a cross.  Brush with egg and milk.
Bake for 45 minutes.

Once baked (test by tapping on the base of the loaf, it should sound hollow) mammy always wrapped the bread in a clean teatowel and set it on a cooling rack.

* I often cut into the bread while it was still warm,  I was the only one to get away with it!
Warm Daddy’s bread fresh from the oven with home made raspberry jam…. heaven on a plate! 😀

** This bread is best on the day of baking and it is NOT a candidate for freezing.  Perhaps this is why Mammy made one cake of white bread and two brown (wheaten) every day.