Dutch-Oven Soda Bread
The acid in the buttermilk is what causes the loaf to rise and make air bubbles. If you don’t have buttermilk, substitute plain yogurt that has half a lemon squeezed into it.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 25 minutesDifficulty: Easy
- 3 cups all-purpose flour
- 1 cup cake flour
- 2 Tbsp. sugar
- 1½ tsp. baking soda
- 1½ tsp. cream of tartar
- 2 tsp. salt
- 3 Tbsp. butter, softened
- 1½ cups buttermilk
- Place a rack in the upper third of the oven and preheat to 400°F. Place a Dutch oven on the rack. Whisk together the flours, sugar, baking soda, cream of tartar, and salt. Cut 2 tablespoons of the butter into small bits and use forks or a pastry knife to work the butter into the flour mixture until it’s crumbly and coarse.
- Add the buttermilk and stir with a fork until the dough has just come together. Sprinkle some flour onto a surface and knead the dough until everything sticks together and it is still bumpy.
- Pat the dough into a circle the size of your pan and no more than 2" thick. Cut an X into the top of the dough.
- Place the dough in the Dutch oven, cover, and bake for 20 minutes. Bake, uncovered, for another 20–25 minutes. Rub the remaining butter on top of the crust and let the loaf sit for 30 minutes or until it has cooled.