Preheat oven to 425℉.

Grease and flour a 9-inch round cake pan.

In a mixer fitted with the dough hook attachment, combine flour, baking soda and salt.

With the mixer on low, add the sugar than slowly pour in the buttermilk.

Turn the mixer to medium speed and mix until a sticky ball forms.

Continue to mix at medium speed for a minute.

Remove dough from mixer and place into prepared pan.

Press dough so that it cover the bottom of the pan.

Using a sharp knife, cut an X into the dough about 1/4 inch deep.

Cover the pan with another 9-inch cake pan that has been inverted.

Bake, covered, for 30 minutes.

Remove cover and bake for an additional 10-15 minutes, or until the top is golden brown.

Let cool for 5 minutes before removing bread from the cake pan.