Instructions:
Preheat your oven to 425°F (220°C). Dust a baking sheet with flour or line it with parchment paper.
In a large mixing bowl, combine the flour, baking soda, and salt.
Make a well in the center of the dry ingredients and pour in the buttermilk. Mix with a fork until just combined, forming a soft dough that is neither too sticky nor too dry.
Transfer the dough to a lightly floured surface and gently knead it into a circular loaf shape. Avoid over-kneading to prevent a tough texture.
Place the dough on the prepared baking sheet. Use a sharp knife to score a deep X into the top of the loaf, about an inch deep, to help the bread cook evenly.
Bake in the preheated oven for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Once baked, transfer the loaf to a wire rack and let it cool for 10 minutes before slicing. Serve warm.
Adaptations and Tips:
For a sweeter bread, add a couple of tablespoons of sugar to the dry ingredients.
Customize your bread by incorporating raisins, dried cranberries, or caraway seeds into the dough.
If you don’t have buttermilk, substitute 1 3/4 cups of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Store leftover bread in an airtight container. Toasted slices are delicious the next day.
Remember, the handmade quality and love put into each bite are more important than achieving perfection. Enjoy the process!
