3 c. unsifted all-purpose flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c. (1/2 stick) butter
Optional ingredients (see NOTE)
1 1/4 c. buttermilk

Heat oven to 375 degrees. Grease baking sheet. In large bowl, combine flour, sugar, baking powder, baking soda, and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. If desired, stir in optional ingredients.

Add buttermilk to dry ingredients; mix lightly with fork until mixture clings together and forms a soft dough. Turn dough out onto lightly floured surface and knead 8-10 times--until dough is smooth.

Shape dough into ball. Place on greased baking sheet. Pat out to make a 7-inch circle. With sharp knife, make 1/2-inch-deep cuts, scoring loaf into quarters.

Bake loaf 45-50 minutes or until loaf is well browned and sounds hollow when tapped on top. Remove to wire rack and cool completely before slicing. For easier slicing, wrap in a damp cloth and store in refrigerator.

NOTE: This firm, moist loaf resembles an uncut round of scones. Except for the addition of baking powder, it would be a version of Irish soda bread. Plain, it's an excellent accompaniment to soups and stews. Add 1/2 cup dark seedless raisins or grated cheddar cheese, or add 1 to 2 teaspoons caraway or poppy seeds to dough and sprinkle some additional seeds on top for variety.