classic irish soda bread
from the america’s test kitchen family baking book
3 cups (15 oz) AP flour
1 cup (4 oz) cake flour
2 tbsp sugar
1.5 tsp baking soda
1.5 tsp cream of tartar
1.5 tsp salt
2 tbsp unsalted butter, softened, plus extra, melted, for brushing
1.5 cups buttermilk
1. adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. line a baking sheet with parchment paper.
2. whisk the flours, sugar, baking soda, cream of tartar, and salt together ina large bowl. work the butter into the dry ingredients with a fork until the texture resembles coarse crumbs. stir in the buttermilk with a fork just until the dough begins to come together.
3. turn the dough out onto a lightly floured counter and knead just until the dough becomes cohesive and bumpy, about 30 seconds (do no knead until smooth). pat the dough into a 6″ round about 2 inches thick, and lay on the prepared baking sheet.
4. cut a large 1/2″ deep X into the top of the loaf using a serrated knife or clean razor blade. bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 40-45 minutes, rotating the pan halfway through baking. (ow! you cut me too deep!)
5. let the loaf cool on a wire rack for at least 1 hour. brush with melted butter before serving. (now i’m kinda ugly cuz you cut me too much… oh well i taste good)
comments: i had some extra buttermilk, so we tried this recipe. it is like super easy and fast to make compared to some other bread-like things. no yeast so you don’t have to wait for it rise, don’t need to cut or shape anything, don’t need a mixer to do any kneading for you. to me, the buttermilk makes it taste kind of like a biscuit, but the texture’s different since it is not loaded with butter. ATK says it is great with soups and stews, and the leftovers make fine toast. i think it tastes good with lots of jam:
anyway, hope i’ll have some time to try some other kinds of breads soon