Preheat your oven to 425F. Traditionally the bread was baked in a well-greased 8" cast iron pot with a lid. But you can use a skillet or two 8" cake tins. Grease one, the other will serve as a lid.

Mix the flour, salt and baking soda in a large bowl.

Add the buttermilk and mix into a loose dough, adding more flour if the dough is too sticky.

Turn out on to a floured board and knead lightly. Tuck the sides in to make a smooth top or make the bottom smooth and then turn the smooth side up.

Place the bread into your prepared pan. Make a cross on top with a knife. Cover with lid.

Bake for about 40 minutes. If you like a browned top, remove the lid after 25 minutes. It will be done when the X looks baked and the bread sounds hollow when lightly tapped.

Let sit for 10 or 15 minutes and then pop out of the pan. Use a serrated knife to slice and enjoy!

It will keep fresh 2 or 3 days if you keep wrapped in a plastic bread bag. Beyond that, you should wrap and freeze for up to 3 months.