Brown Soda Bread

Yield: 2 pound loaf

12 oz soft winter wheat pastry flour* 4 oz unbleached all-purpose flour* 1-1/4 cup buttermilk 1-1/2 teaspoon of kosher salt* 1-1/2 teaspoon of baking soda

2 ounces unsalted butter, plus more for greasing

Preheat the oven to 425-degrees F.

Lightly butter and flour a 3 or 4 quart Dutch over or 10" round cake pan, set aside.

In a large bowl sift together both flours, salt, and baking soda. Using hands or a pastry cutter*, knead in the butter until flour is a crumb texture. Make a well in the center of the bowl and slowly add most of the buttermilk until a soft dough forms, adding more buttermilk as needed. Turn dough out onto a floured surface and lightly knead until dry flour is no longer visible. Do not, however, over mix or allow too much gas to escape the dough.

Shape dough into a flat round. Place in the bottom of the prepared pan and cut a cross in the top of the dough. Cover the pan with a lid or another pan and bake for 30 minutes. Reduce the oven temperature to 400-degrees F. Remove lid and continue to bake until the bottom of the bread sounds hollow when tapped, about 15 to 20 minutes. Gently remove the bread from the pan. Cover the bread with a clean tea towel and place on a wire rack until cool. Enjoy the day baked and serve with Irish butter.

*available at Surfas Culinary District

Recipes provided by Chef Stacy Horn of Surfas Culinary District.