for any occasion

4 1/4 cups of all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
4 tablespoons of butter
1 3/4 cups of buttermilk
Optional: 1/4 cup of finely chopped onion



1.  Preheat oven to 425°F. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.

Using your fingers work the butter into the flour mixture until it resembles coarse meal.

Make a well in the center. Add beaten egg and buttermilk to well. Use a wooden spoon until dough is too stiff to stir.

Dust hands with flour, then gently knead dough in the bowl just long enough to form a rough ball. For sticky dough, add in a little more flour. Don’t over-knead! Transfer dough to a lightly floured surface and shape into a round loaf.

Work the dough just enough so that the flour is just moistened and the dough just barely comes together. If you over-knead, the bread will be tough.

Score with an X: Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. Scoring helps heat get into the center of the dough while it cooks.

Transfer to oven and bake at 425°F until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (cast iron pans may take a little longer). Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done. Hint: If the top is getting too dark while baking, tent the bread with some aluminum foil.

Let cool a few minutes: Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.



• shredded swiss
•shredded chedder
• parmason cheese
• butter
• sour cream
• garlic butter
• onion butter



• whole wheat flour
• reduce the sugar
• add parsley
• margarine
• minced onions
• add sesame seeds
• add fennell seeds


Pair with

• Home made chili
• Potato leek soup
• Beef stew
• Chicken pot pie
• cream cheese
•sliced cheese
• any cream soup

retail products

Retail Products

• Robin Hood All purpose flour
• Arm & Hammer Baking Soda
• Gay Lea butter
• Neilson's Buttermilk
• Your preferred brands

Nutritional value per serving:

Calories per 100 grams 290, Total fat 5 g, Saturated fat 1.1 g, Polyunsaturated fat 1.5 g, Monounsaturated fat 2 g, Cholesteraol 18 mg, Sodium 398 mg, Potassium 266 mg, Total carbs 56 g, Diatary fiber 2.6 g, Protein 7 g, Vitamin A 3%, Calcium 8%, Vitamin B-6 5%, Magnesium 5%, Vitamn C 1%, Iron 15%, Vitamin B 1%.