I first made this on St. Patrick's day because...well...it was St. Patrick's Day. I had relatively low expectations but I needed some bread for the meal and it was traditional. I was pleasantly surprised.
This is not my favorite bread ever, but it takes less than an hour from start to finish (not including cooling time) and is better than a white bread that you would buy at the store. As good as White Bread?...nope. But that takes a lot longer. If you need/want fresh bread fast, this is your recipe.
Preheat the oven to 375. Mix all the dry ingredients together. Add the buttermilk and knead 2-3 minutes until smooth and velvety. Form into a ball. I continue to stretch and tuck like making a bread boule until the surface is taut. Traditionally this is made in a dutch oven over coals. So basically anything that will help it hold together works. You want to slash the top surface, traditionally in a cross shape.
Bake for 40 minutes or until the bread is nicely browned and sounds hollow. If you are measuring temperature, it should be at least 190 degrees.