The variations on this bread are endless, from cheese to herb to vegetable versions. It is great with cheddar cheese, sundried tomatoes, caramelized onions or olives.
- 3 1/4 c. unbleached white flour
- 1/2 t. salt
- 1/2 t. baking soda
- 12 to 14 oz. buttermilk for mixing
Preheat oven to 450°F.
Mix dry ingredients and make a well at the center of the bowl. Pour most of the milk into the well. Mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be soft - not too wet or sticky. Turn out onto a well-floured work surface. Wash and dry hands before lightly kneading to tidy up the loaf. Form into a round and cut a deep cross from the center to the edges with a knife.
Bake for 8 to 15 minutes, then turn down the oven to 400°F for 30 minutes or until cooked. The bottom of the bread will sound hollow when it is cooked.
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