INGREDIENTS
1 and 3/4 cups (420ml) buttermilk*
1 large egg
4 and 1/4 cups all-purpose
flour (spooned & leveled), plus more for your hands and counter
3 Tablespoons (38g) granulated sugar
buttermilk*
1 teaspoon of salt
5 tablespoons of unsalted butter cold and cubed
Optional one cup of raisins, currants, or similar dried fruit
INSTRUCTIONS
1 Preheat oven & pan . Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
2 Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers until the butter is pea- sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
3 Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score a 1/2 inch deep X into the top. Bake until the bread is golden brown and center appears cooked through, about 45-55 minutes. If bread browning too much on top, loosely tent with foil .
4 Allow bread to rest for 10 minutes, then transfer to a wire rack.
5 Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. Can be frozen for months.
