Irish Buttermilk Bread

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

2 cups unbleached flour

1 tsp sugar

½ tsp baking soda

½ tsp cream of tartar

¼ tsp salt

1 tablespoon butter, room temperature

¾ to 1 cup buttermilk

Combine dry ingredients. Cut in butter using pastry blender, fork or fingers. Slowly add buttermilk until you have a sticky dough, start with ¾ and add more if needed. Weather and altitude will vary this amount. Turn the dough onto a lightly floured surface and knead into about an 8 inch round loaf.

Cut a traditional X in the center of the dough. Bake until golden, about 25 to 30 minutes. Best eaten the same day it is made. Great with stews, soups or just a nice slathering of butter. It is lovely toasted the next day with a bit of butter and jam.