My Irish grandma passed down this recipe, and I swear I make it all year long!

Instructions:

1. Preheat your oven to 425°F (220°C). Dust a baking sheet with flour or line it with parchment paper.
2. In a large mixing bowl, combine the flour, baking soda, and salt.
3. Make a well in the center of the dry ingredients and pour in the buttermilk. Use a fork to gently mix until just combined, forming a soft dough that is neither too sticky nor too moist.
4. Transfer the dough to a lightly floured surface and shape it into a circular loaf, being careful not to over-knead to avoid a tough texture.
5. 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.
6. After preheating the oven for 30–40 minutes, bake the bread until it is golden brown and sounds hollow when tapped, usually around 30–40 minutes.
7. Once baked, transfer the loaf to a wire rack and let it cool for 10 minutes before slicing. Enjoy warm.

Adaptations and Tips:

• For a touch more sweetness, mix the dry ingredients with a couple of tablespoons of sugar.
• Feel free to customize your bread by adding raisins, dried cranberries, or caraway seeds.
• If you don’t have buttermilk, you can quickly make a substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 3/4 cups of milk and letting it sit for 5 minutes.
• Leftover bread tastes even better toasted the next day, so store it in an airtight container.
• Remember, the handmade quality and love that go into each bite are more important than achieving a perfect-looking loaf. Enjoy the process!