Categories: Breads 
      Yield: 1 8in loaf 
  
      1 tb Butter, softened 
      4 c  All-purpose flour 
      1 ts Baking soda 
      1 ts Salt 
  1 1/2 c  Buttermilk 
  
  Preheat the oven to 425.  With a pastry brush coat a baking sheet evenly 
  with the tablespoon of softened butter. Sift the flour, soda and salt 
  together into a deep mixing bowl.  Gradually add 1 cup of the buttermilk, 
  beating constantly with a large spoon until the dough is firm enough to be 
  gathered into a ball .  If the dough crumbles, beat up to 1/2 cup more 
  buttermilk into it by the tablespoon until the particles adhere. 
   
  Place the dough on a lightly floured board and pat and shape it into a flat 
  circular loaf about 8" in diameter and 1 1/2 " thick.  Set he loaf on the 
  baking sheet.  Then with the tip of a small knife cut a 1/2" deep X into 
  the dough,dividing the top of the loaf into quarters. 
   
  Bake the brad int the middle of the oven for about 45 minutes or until the 
  top is golden brown. 
   
  There are a couple of variations on this.  You can add 1 cup currants or 
  raisins with the flour.  Also you can sprinkle the top of the loaf with 
  caraway seeds.