15 ounces (3 cups) self-rising flour
18 ounces (2 1/4 cups) buttermilk
Heat oven to 425. Line an enameled Dutch oven with parchment paper.
In a bowl mix the flour and buttermilk until just combined. Scrape the dough into the Dutch oven and shape into a rough dome. Use a very sharp, wet knife to score an x in the top of the dough.
Put the lid on the Dutch oven and bake for 45 minutes. Remove the lid and continue to bake until the top is nicely browned and the interior reads 205 degrees F, 10 to 15 minutes longer.
Use parchment to lift the loaf out of the pan and cool on a wire rack for a few minutes before serving.
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