Preheat the oven on 375°F /190°C

In a large bowl, mix together flour, salt, and baking soda. Mix an egg and add it to the flour.

Add buttermilk, a cup at the time and mix it with a wooden spoon just enough to bring it together, then dust your working area/countertop, and knead it just until you form a ball. Do not apply too much pressure as you would when you knead a bread. Dust the dough with more flour, if needed. Form a dough ball.

Oil the pan and transfer the dough in the baking pan, cut a cross on top, almost going all the way through.

Bake for 40 minutes, depending on your oven. If you like the crust crunchy leave it in the oven for up to 45-50 minutes. You'd know that is done if you take it out of the oven and hit the bottom or the top of the bread and it sounds almost hollow.

Allow it cool down under a clean kitchen towel, preferably on a cookie rack.  I like it really warm, so I keep it for nearly 10 minutes. If you want a bread for the next day, and softer, after it is cooled down, wrap it in a plastic foil and then cover the bread with the kitchen towel.