Prep: 20 min
Bake: 50 min
Yield: 1 loaf
Baking soda (bicarbonate of soda), flour and buttermilk are used to create this simple, traditional Irish staple. The bread was originally baked in pots over hearth fires, giving it a dense, crispy crust. Serve it slathered with butter alongside a roast dinner or as breakfast toast.
- 4 1/2 cups Swans Down® Cake Flour
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup buttermilk
- 1 egg
- 1/4 cup unsalted butter, room temperature
- 1/4 cup buttermilk
- Preheat oven to 375℉. Grease a sheet pan or the bottom of a cast-iron skillet. Mix flour, sugar, baking soda, baking powder, salt and butter in the bowl of a standard mixer fitted with dough hook attachment. Add buttermilk and egg. Knead until a dough ball forms.
- Turn dough out onto a lightly floured surface. Lightly knead dough and shape into a round loaf. Place on prepared sheet pan or skillet.
- Make Glaze: Melt the unsalted butter and mix with the buttermilk until combined. Brush the glaze onto the loaf score an “X” on top of the loaf.
- Brush about half of the glaze onto the loaf and score an “X” on top of the loaf.
- Bake for 40 to 50 minutes or until golden brown and a tester inserted into the center comes out clean (internal temperature of 200℉). Halfway through baking, rotate the loaf and brush it with remaining glaze.