Instructions

1. Preheat the oven to 200C/390F/Gas 6
2. In a large bowl mix the bread soda with the flour and salt.
3. Pour in the buttermilk and, using a claw-like action, bring the flour and buttermilk together until everything is combined and forms a wet ball.
4. Turn out onto a floured surface and, using a little more flour, gently shape the dough into a round, then flatten slightly with your hands. The raising agents will already be at work so if you press your thumb into the dough it should leave an impression.
5. Flour a large baking tray and carefully transfer the dough onto it (place your hand under the dough as you lift it to support it). With a large bread knife, cut a cross into the bread ‘to let the fairies out’ or let the dough expand.
6. Bake the bread in the preheated oven for 40-50 minutes until golden and hollow-sounding when the bottom is tapped.
7. Cool the bread by an airy window, or under a damp tea towel until it’s just the right temperature to cut into thick slices and drown with butter. It’s unlikely any will be left to go cold.