Skillet Soda Bread (America's Test Kitchen)

• 3 cups all-purpose flour
• 1 cup cake flour
• 1 12 teaspoons baking soda
• 1 12 teaspoons cream of tartar
• 1 12 teaspoons salt
• 2 tablespoons sugar
• 2 tablespoons unsalted butter, softened
• 1 12 cups low-fat buttermilk
• 1 tablespoon melted butter (optional)

1. Heat the oven to 400 degrees and adjust a rack to the center position.
2. Place the flours, soda, cream of tartar, salt and sugar in a large mixing bowl.
3. Add the butter and rub it into the flour using your fingers until it is completely incorporated and the mixture resembles coarse crumbs.
4. Make a well in the center and add the buttermilk.
5. Work the liquid into the flour mixture using a fork until the dough comes together in large clumps.
6. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened.
7. The dough will still be scrappy and uneven.
8. Form the dough into a round about 6 to 7 inches in diameter and place in a cast iron skillet.
9. Score a deep cross on top of the loaf and place in the heated oven.
10. Bake until nicely browned and a tester comes out clean when inserted into the center of the loaf, about 40 to 45 minutes.
11. Remove from oven and brush with a tablespoon of melted butter if desired.
12. Cool for at least 30 minutes before slicing.
13. Serve slightly warm or at room temperature.

allpurpose, cake flour, baking soda, cream of tartar, salt, sugar, unsalted butter, lowfat buttermilk, butter

Taken from www.food.com/recipe/skillet-soda-bread-americas-test-kitchen-404413 (may not work)