CLASSIC IRISH SODA BREAD

3 cups flour
1 cup cake flour
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons salt
2 tablespoons unsalted butter, softened, plus 1 tablespoon melted butter for crust
1 1/2 cups buttermilk

Place oven rack in upper-middle position. Preheat to 400 degrees F. Grease or line baking sheet with parchment paper.

In large bowl, whisk together flours, sugar, baking soda, cream of tartar and salt. Using fork or fingertips, work softened butter into dry ingredients until texture resembles coarse crumbs. Add buttermilk. Stir with fork just until dough begins to come together.

Turn out dough onto flour-coated work surface. Knead 12 to 14 times or just until dough becomes cohesive and bumpy. (Note: Do not knead until dough is smooth, or bread will be tough.) Pat dough into round about 6 inches in diameter and 2 inches high. Place on prepared baking sheet. Score dough by cutting cross shape on top of loaf.

Bake for 40 to 45 minutes or until loaf is golden brown and skewer inserted into center comes out clean or internal temperature reaches 180 degrees. Remove loaf from oven. Brush surface with melted butter. Cool for 30 to 40 minutes or when bread reaches room temperature.

Makes 1 loaf
Source: Baking Illustrated by the editors of Cooks Illustrated