Set out the buttermilk to come to room temperature
1¾ cups buttermilk
In a large mixing bowl, sift together dry ingredients; combine well
4 cups flour, 1 tablespoon baking soda, 1 tablespoon salt
Form a well in the center and add buttermilk
1¾ cups buttermilk
Using a wooden spoon, combine until dough is grainy
Sprinkle a clean work surface with a little flour (about two tablespoons)
2 tablespoons flour, all-purpose
Place dough on work surface; Begin to knead the dough until it begins to stick together; this is about 15 turns of the dough; the finished product will be bumpy and lumpy; do not knead the dough until it is smooth or you will create too much gluten and the bread will be mushy
Form a 6" disc or loaf with the dough (about the size of a salad plate); using a knife, score an"X" on the top of the dough with a sharp knife
Place dough on parchment lined baking dish (don't oil the parchment paper) and bake at 400ºF uncovered, until the center temperature reaches 180ºF (40-50 minutes, depending upon your oven) (See Recipe Notes)
Notes
Irish Soda Bread has a rustic-look to it; it is not a smooth bread, like French bread
Bake on the middle rack
If you notice the top getting too brown too fast, place an empty baking sheet on the top rack.
The bread is done when the internal temperature reaches 180°F
Store leftover bread in an air-tight container for up to 3 days