In a large bowl, whisk together flour, sugar, baking soda and salt. Make a well in the middle of the flour, and add buttermilk all at once.
Use your hands to mix buttermilk into flour to form a soft dough.Turn dough out onto lightly floured surface. Lightly knead the dough a few times forming it into a smooth round disk approximately 2” (5 cm) in height.
Place dough onto a parchment-lined or greased baking sheet. Using a sharp knife score a large 'X' on the top of the dough.
Bake in the center of a 425°F/218°C oven for about 30 - 35 minutes. The loaf is done when golden brown and sounds hollow when tapped on the bottom.
Serve warm.
Raisins or currants can be added to batter [(½ cup)(75g)].
In a large bowl, whisk together flour, sugar, baking soda and salt. Make a well in the middle of the flour, and add buttermilk all at once.
Use your hands to mix buttermilk into flour to form a soft dough.Turn dough out onto lightly floured surface. Lightly knead the dough a few times forming it into a smooth round disk approximately 2” (5 cm) in height.
Place dough onto a parchment-lined or greased baking sheet. Using a sharp knife score a large 'X' on the top of the dough.
Bake in the center of a 425°F/218°C oven for about 30 - 35 minutes. The loaf is done when golden brown and sounds hollow when tapped on the bottom.
Serve warm.
Raisins or currants can be added to batter [(½ cup)(75g)].
