2 cups flour, unbleached white, whole wheat or any combination
1 1/2 tsp. baking powder
1 teaspoon sugar (optional)
1/2 teaspoon salt
1/2 tsp. baking soda
1 cup buttermilk or yogurt
Optional: raisins, Craisins, citrons or currants, 1/2 cup

Brush a cookie sheet lightly with butter or spray with olive oil spray. Place cookie sheet on middle rack of oven and preheat oven to 350°F for 10 minutes.

Combine flour, baking powder and baking soda. Add buttermilk and stir until well mixed. Knead lightly and form into a ball. Flatten and make an X slash in the top with a sharp knife. This slash is traditionally made in the top of the loaf to "let the devil out", but a more practical purpose is for allowing the excess bubbles and steam to escape while making for a decorative presentation.

Place the loaf on the preheated cookie sheet and bake 30 minutes or until bottom has browned and the bread sounds hollow when tapped.

Note: This bread takes only a few minutes to make and is foolproof and economical. This recipe makes a small batch suitable for everyday. It doesn't keep well; next day use thin slices for French Toast or butter or spread with butter, toast lightly and sprinkle with cinnamon sugar.

Recipe may be doubled to make two small loaves; freeze one loaf for later.

Sunday Version: For a richer version of this recipe, melt 4 tablespoons butter and add this to the buttermilk or yogurt. Cream or half and half may also be substituted for the liquid. Increase flour to 2 1/2 cups.