Servings: 8-10 servings
– 4 cups all-purpose flour, plus extra for dusting
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 3/4 cups buttermilk
1. Preheat your oven to 425°F (220°C). Lightly dust a baking sheet with flour or line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking soda, and salt.
3. Make a well in the center of the dry ingredients and pour in the buttermilk. Using a fork, stir the buttermilk into the flour mixture, mixing until just combined; the dough should be soft but not too wet or sticky.
4. Turn the dough out onto a lightly floured surface. Gently knead it just a few times to bring it together into a round loaf. Be careful not to over-knead, as this will make the bread tough.
5. Place the dough on the prepared baking sheet and use a sharp knife to cut a deep X into the top, about an inch deep. This helps the bread to cook through properly.
6. Bake in the preheated oven for about 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
7. Remove the loaf from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Best served warm.
Variations & Tips:
– For a little extra sweetness, add a couple of tablespoons of sugar to the dry ingredients.
– Feel free to personalize your bread by adding raisins, dried cranberries, or some caraway seeds for an added flavor profile.
– If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 tablespoon of lemon juice or white vinegar into 1 3/4 cups of milk and letting it sit for 5 minutes before using.
– Leftover bread can be stored in an airtight container and is lovely when toasted the next day.
– And remember, this bread doesn’t have to be perfect—it’s all about the homemade charm and the love baked into every bite. Enjoy, my friends!