- 450 g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 40 g butter or lard, diced
- 300 – 350 ml plain buttermilk , if buttermilk is not available you can use 300 ml fresh milk
- plain flour for dusting
- Heat the oven to 200 C , sift a thin dusting of flour over a baking sheet.
- Sift the flour, bicarbonate of soda and salt into a bowl, then rub in the butter. Make a well in the centre and pour in 300 ml buttermilk. Mix quickly to a soft dough with a fork , adding more buttermilk if necessary.
- With floured hands , gather the dough together, turn out on a floured surface and knead lightly and briefly until smooth. Shape the dough into a round about 18 cm in diameter, then place on the prepared baking sheet.
- Score round into quarters. Bake the bread in the top of the oven for about 30 minutes, until golden brown and the underside sounds hollow when rapped.
- Transfer the bread to a wire rack, cover with a clean tea towel and leave to cool
Nb: To score the dough into quarters, cut a deep cross in the dough with a sharp , floured knife to within 1 cm of edges.