My Irish grandma taught me this recipe, and I swear I make it all year long!

Start by getting your oven ready for 425°F, or 220°C. Use a little dusting of flour or parchment paper to coat a baking sheet.
Measure out and combine the flour, baking soda, and salt in a large mixing basin.
3. Add the buttermilk to the dry ingredients by creating a well in the middle. To make a soft dough that is neither too sticky nor too moist, combine the flour and buttermilk with a fork and whisk until just mixed.
Transfer the dough to a surface that has been lightly dusted with flour. Shape it into a circular loaf by giving it a little knead. The bread will turn up rough if you knead it for too long.
5. Once the baking sheet is ready, lay the dough on top. With a sharp knife, cut a deep X into the top, approximately an inch deep. The bread will cook more evenly this way.
6. After 30–40 minutes of preheating the oven, check that the bread is golden brown and hollow when tapped.
7 After taking the loaf out of the oven, set it on a wire rack to cool for ten minutes. After that, you may slice it. Warm serving is ideal.

Adaptations and Hints: -Combine the dry ingredients with a couple tablespoons of sugar for a touch more sweetness.
– A If you want to make your bread taste more like you, feel free to add raisins, dried cranberries, or caraway seeds.
– A Quickly swap 1 tablespoon of lemon juice or white vinegar with 1 3/4 cups of milk and let it settle for 5 minutes if you don’t have buttermilk on hand.
– A Toasted leftover bread tastes even better the following day, so make sure to preserve it in an airtight container.
– A The handcrafted quality and affection that goes into each mouthful are more important than whether or not the bread is flawless. Have fun, everyone!