This rustic bread goes well with old-fashioned country cooking - corned beef, lamb stew or hearty soups.

4	C	all-purpose flour
1/4	C	granulated sugar
1	tbsp	baking powder
1-1/2	tsp	salt
1	tsp	baking soda
1/4	C	butter
2		eggs
1-3/4	C	buttermilk

Combine flour, sugar, baking powder, salt and soda; mix thoroughly. Cut in butter until mixture resembles fine crumbs. Beat together eggs and buttermilk. Add to flour mixture all at once, stirring with fork to make soft dough.

Knead lightly on floured surface about 10 times. Form into ball, place on greased baking sheet and flatten into 8-inch round. Cut large "X" about 1/4 inch deep on top of loaf. Bake 350F oven for 1 hour or until golden brown and done in centre. Makes 1 large loaf.