Rustic Buttermilk Soda Bread

1. Preheat Oven

Begin by adjusting your oven rack to the upper-middle position and preheating the oven to 400°F. This positioning ensures even baking, giving your bread a wonderfully golden crust.

2. Mix Dry Ingredients

In a large bowl, whisk together the bleached all-purpose flour, cake flour, granulated sugar, baking soda, cream of tartar, and table salt. This step not only combines the ingredients but also aerates the flour, resulting in a lighter bread.

3. Mix Butter

Work in the 2 tablespoons of softened butter using a fork or your fingertips until the mixture resembles coarse crumbs. This helps to create a tender texture in the final loaf.

4. Add Buttermilk

Pour the buttermilk into the dry ingredients and stir with a fork until the dough begins to come together. You want it to be shaggy and slightly sticky.

5. Knead Dough

Turn the dough out onto a floured work surface. Knead the dough lightly, about 12 to 14 turns, until it becomes cohesive and bumpy. Be careful not to over-knead, as this can make the bread tough.

6. Shape Dough

Pat the dough into a round shape, about 6 inches in diameter and 2 inches high. Place it on a greased or parchment-lined baking sheet, or in a cast-iron pot for a more rustic look.

7. Score Dough

Using a knife, score a deep cross on the top of the dough. This helps the bread to cook evenly and gives it a traditional appearance.

8. Bake Bread

Bake the bread in your preheated oven for 40 to 45 minutes, until it is golden brown. To check for doneness, insert a skewer into the center; it should come out clean, or you can check for an internal temperature of 180°F.

9. Brush with Butter

As soon as you remove the bread from the oven, brush the top with 1 tablespoon of melted butter. This gives the crust a lovely shine and added flavor.

10. Cool Bread

Allow the bread to cool on a wire rack for 30 to 40 minutes at room temperature before slicing. This cooling period helps the bread to set and makes it easier to cut.