Preheat oven to 375°F. Grease and flour with cornmeal a pie pan. Put flour, baking soda and salt in medium bowl and stir with fork to blend. Add buttermilk (use fresh, powered makes too soft a dough) and stir vigorously till dough just comes together. Turn dough out onto lightly floured work surface and knead gently for a minute. DO NOT OVERWORK DOUGH. Do not add any more flour. It will be soft and malleable.
Place dough in a greased pie pan, sprinkled with corn meal. Pat dough into about 6 or 7 disk, slash an X across top, cutting about half deep and bake for about 50 minutes or until slash has widened and bread is golden brown. Bread should sound hollow when patting on bottom. If not, turn over and back an additional 5 minutes. Place on rack to cool completely before slicing.
Instructions
Preheat oven to 375°F. Grease and flour with cornmeal a pie pan. Put flour, baking soda and salt in medium bowl and stir with fork to blend. Add buttermilk (use fresh, powered makes too soft a dough) and stir vigorously till dough just comes together. Turn dough out onto lightly floured work surface and knead gently for a minute. DO NOT OVERWORK DOUGH. Do not add any more flour. It will be soft and malleable.
Place dough in a greased pie pan, sprinkled with corn meal. Pat dough into about 6 or 7 disk, slash an X across top, cutting about half deep and bake for about 50 minutes or until slash has widened and bread is golden brown. Bread should sound hollow when patting on bottom. If not, turn over and back an additional 5 minutes. Place on rack to cool completely before slicing.
Author's Comments
Best served warm with butter and jelly or jam.
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