I really enjoyed baking this bread. It is easy, quick and tasty. The downside is that it has to be eaten the same day it is baked - or it gets "hard as the Blarney Stone," according to my Julia Child's Baking book. Basically, this is a giant buttermilk biscuit. If you decide to make this as a bread to have with tea or at breakfast, consider adding dried fruits and nuts (currents are traditional, but raisins work too). 
What you need:
2 Cups Buttermilk
4 Cups Flour
1 1/2 teaspoon Salt
1 teaspoon Baking Soda
Mix and kneed by hand on lightly floured surface. Place dough in a pie plate. Cut an 'x' on top of loaf. I mist the dough with water and sprinkle a bit of Kosher salt on top, but this is optional. Bake your bread in a preheated 375° oven on the center rack for approximately 50 minutes. 
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