Prep 15 mins
Cook 40 mins
This is your basic soda bread, with no frills. It is exceptional fresh from the oven and makes excellent toast for days after, slathered with butter and strawberry jam. I eat it for every meal until it's gone. You can bake this on a greased or parchment-lined baking sheet if you don't have a cast iron skillet, but the crust won't be as crunchy. I nabbed this from Christopher Kimball's blog.
- 709.77 ml all-purpose flour
- 236.59 ml cake flour
- 7.39 ml baking soda
- 7.39 ml cream of tartar
- 7.39 ml salt
- 29.58 ml sugar
- 29.58 ml unsalted butter, softened
- 354.88 ml low-fat buttermilk
- 14.79 ml melted butter (optional)
- Heat the oven to 400 degrees and adjust a rack to the center position.
- Place the flours, soda, cream of tartar, salt and sugar in a large mixing bowl. Add the butter and rub it into the flour using your fingers until it is completely incorporated and the mixture resembles coarse crumbs.
- Make a well in the center and add the buttermilk. Work the liquid into the flour mixture using a fork until the dough comes together in large clumps. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened. The dough will still be scrappy and uneven.
- Form the dough into a round about 6 to 7 inches in diameter and place in a cast iron skillet. Score a deep cross on top of the loaf and place in the heated oven. Bake until nicely browned and a tester comes out clean when inserted into the center of the loaf, about 40 to 45 minutes.
- Remove from oven and brush with a tablespoon of melted butter if desired. Cool for at least 30 minutes before slicing. Serve slightly warm or at room temperature.
Perhaps had jimc actually read the recipe they might have noticed that it clearly states the recipe was taken from Christopher Kimball's perfectly free and open to anyone blog. That said, this recipe was easy peasy and had a very good flavor. We liked it. Albeit a bit on the crumbly side. That may have been my impatience and not waiting until it was perfectly cool to slice it. It just smelled so dang good.
Does America's Test Kitchen know that you have reprinted their recipe here? This, and many of their other recipes, are behind a pay-wall on their site.