SERVES 8 TO 10
If you do not have a cast-iron skillet, the bread can be baked on a baking sheet, although the crust won’t be quite as crunchy. Soda bread is best eaten on the day it is baked but does keep well wrapped in plastic wrap and stored at room temperature for a couple of days, after which time it will become dry. See the sidebars that follow the recipe.
|
3 |
cups (15 ounces) all-purpose flour |
|
1 |
cup (4 ounces) cake flour |
|
2 |
tablespoons sugar |
|
1½ |
teaspoons baking soda |
|
1½ |
teaspoons cream of tartar |
|
1½ |
teaspoons salt |
|
2 |
tablespoons unsalted butter, softened, plus 1 tablespoon melted for brushing loaf |
|
1¾ |
cups buttermilk |
1. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk all-purpose flour, cake flour, sugar, baking soda, cream of tartar, and salt together in large bowl. Add softened butter and use your fingers to rub it into flour until completely incorporated. Make well in center of flour mixture and add 1½ cups buttermilk. Work buttermilk into flour mixture using fork until dough comes together in large clumps and there is no dry flour in bottom of bowl, adding up to ¼ cup more buttermilk, 1 tablespoon at a time, until all loose flour is just moistened. Turn dough onto lightly floured counter and pat together to form 6-inch round; dough will be scrappy and uneven.
2. Place dough in 12-inch cast-iron skillet. Score deep cross, about 5 inches long and ¾ inch deep, on top of loaf and place in oven. Bake until nicely browned and knife inserted in center of loaf comes out clean, 40 to 45 minutes. Remove from oven and brush with melted butter. Let cool at least 30 minutes before serving.