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To make one 8 inch round loaf, you need: 4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 to 1 1/2 cups buttermilk Instructions Preheat the oven to 425 degrees F. Sift the flour, soda and salt together, into a deep mixing bowl. (Just for the record here, my Grandmother taught me most of my cooking knowledge, and yes to this day, we both still sift our flour. You can choose not to, but if chosen not to sift, there is no way for me to tell you how your end result will be as I sift mine always.) Gradually add 1 cup of buttermilk, mixing with a large spoon until the dough is firm enough to be gathered into a ball. If your dough is still crumbly, add more buttermilk 1-Tablespoon at a time, until you are able to gather it in a large ball. Place the dough on a lightly floured surface, and shape into a flat, 8 inch in diameter, circular loaf, about 1 1/2 inches thick. Set the loaf on a floured baking sheet. With the tip of a small knife, cut 1/2 inch deep cross into the dough, dividing the loaf into quarters. Do not cut all the way through. Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden brown. Remove promptly from the oven, and wrap the bread in a clean cloth and let cool on a wire rack for about 20 minutes. Serve warm.