Preheat oven to 425 degrees fahrenheit.
Mix all dry ingredients in a large bowl.
Mound all dry ingredients to a center top point.
Create a depression at the top of the mound with your fingers or a large kitchen spoon.
Slowly add buttermilk in the depression and gently mix with dry ingredients. Do not over mix or knead.
Continue to add buttermilk and mix gently until all ingredients are evenly combined.
Form a very soft ball of dough.
Lightly flour a large cutting board.
Gently roll out dough ball into a large disk, approximately 4-6 inches high, and 12 inches across.
Cook on a flat baking pan, and place in the center of the oven.
Bake for approximately 60 minutes.
To check for complete cooking, turn loaf upside down, and tap the bottom center. It should sound hollow.
Let cook in a lightly damp linen cloth on a wire rack.
Use only enough buttermilk to wet all ingredients. Do not over knead. Cooking time may vary depending on your oven.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 6 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 2mg||1 %|
|Sodium 51.9mg||2 %|
|Potassium 98mg||3 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 18.8g|
|Protein 3.9g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 101
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