1800's American RECIPE: IRISH BREAD

This recipe comes from the times of the influx of the Irish immigrants to these fine shores and actually reminds me of breads served in the North of England in the 50's and 60's.
This is a yeast bread not a soda bread and would have been served in restaurants or on Sundays with a big family dinner/lunch.

Yields 1 bread - 6-8 servings.

1 cup milk (nut milk is fine)
1 packet dried yeast ( 2 1/4 tsp.)
1tsp sugar
2tbsp melted butter/margarine/oil
1 large egg, room temp, well beaten
2 cups all purpose flour OR wholewheat (if using wholewheat add another 1/4 cup milk)
1/2 tsp salt

Softened butter or margarine to serve (this bread is served sliced and buttered warm)

Heat milk to luke warm, remove from heat and add sugar, 20 mins later add the dried yeast, let stand until bubbly/frothy.
Add 2 tbsp melted butter  and the egg and beat well.
Stir in the flour and salt and continue to beat until smooth and elastic.
Pour the batter into a well greased 8inch cast iron skillet or heave gauge(heavy) baking/roasting pan.
Allow to rise at room temp (75-80F)..oven on 200f with door open for approx. 45 mins until doubled in bulk.
BAKE IN PREHEATED 350F OVEN FOR 30 MINS MIDDLE SHELF...
remove from oven, and after 5 mins remove from pan/skillet, onto wire rack.

Cut bread in half horizontally and spread bottom layer with softened butter or margarine.
Cover with top layer and slice into wedges and serve