Preheat the oven to 424°F, (218°C) prepare a baking sheet by spraying with cooking oil

Sift the flour salt and baking soda together into a large mixing bowl. Make a well in the center and pour in 1 1/2 cups of the buttermilk, reserving 1/4 cup. Mix the buttermilk into the flour quickly to make a soft dough but not wet and sloppy. Add the reserved quarter cup of buttermilk if needed. Remember to be quick as the rising action has started.

Turn the dough out on a floured surface and give it 4 or 5 quick kneads, forming it into a 6-inch mound. Transfer the dough to the prepared baking sheet and with a sharp knife cut a cross on the top about 1/4 inch deep.

Bake in the preheated oven for 25-30 minutes. Until golden brown. Check for doneness by lifting the loaf off the baking sheet and tapping on the bottom. If it is done it will sound hollow.

Allow the bread to cool for a few minutes on a baking rack, serve warm.