Preheat oven to 400 degrees F.
Mix dry ingredients in a large bowl, stirring to combine well.
Make a well in the center and pour in the buttermilk and melted butter.
Bring the dough together with a fork until it is damp and some flour remains in the bottom of the bowl.
Dump the dough and excess flour onto a clean counter and knead together, about 5 to 10 times, until it's a solid mass and holds its shape (It's OK if some flour remains on the counter).
Transfer the dough to a greased sheet tray and cut a cross shape into the dough with your knife.
Place in a 400 degree F oven and bake for 10 minutes.
Rotate pan and turn the oven down to 375 degrees F and continue baking for 30 minutes, or until the outside is nicely browned, it sounds hallow when you tap it, and a cake tester comes out clean.
Let cool on a wire rack for 5 minutes, then slice and serve with rich Irish butter and jam.
This bread is best right out of the oven and will only stay fresh for 2-3 days, perfect for a weekend.
To enjoy the next day, reheat in the oven until warmed through. Or, you can freeze the bread wrapped tightly in plastic then wrapped in foil for up to 3 weeks.