Ingredients
Equipment
Method
- Start by preheating the oven to 375°F. Place a large cast-iron skillet in the oven. The skillet will heat up alongside the oven.
- Pour the flour into a fine-mesh strainer place over a large bowl. To the flour add the sugar, kosher salt, baking powder, and baking soda. Whisk to combine.
- In a separate bowl whisk to combine the egg and buttermilk. Form a well in the center of the dry ingredients and add the buttermilk mixture to the center. Start working the dry ingredients into the wet using a wooden spoon. Once a loose dough forms, turn it onto the counter and lightly knead it into a cohesive dough. It should be smooth though. It should be lumpy, resist the urge to over mix and/or over knead.
- Take the cast iron skillet out of the oven and carefully line it with a piece of parchment paper. Place the loaf on top of the parchment paper. Score the top of your soda bread with a large X. Make sure it’s at least 1/2 an inch deep. It helps to use a serrated knife for this.
- Place the soda bread in the oven and bake for 45-50 minutes or until golden. Transfer the soda bread to a cooling rack and let cool for at least 10 minutes before slicing and serving. Serve warm with your favorite condiments.
Notes
** You can sub 2 cups of the flour for whole wheat if you wish. I find if you add more than this, the bread does get overly dense, though.