Irish Soda Bread

Preheat oven to 425°F.

Sift together the flour, sugar, salt, and baking soda into a large mixing bowl.

Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal.

Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky, sprinkle in a little more flour. Do not overknead! Transfer dough to a lightly floured surface and shape into a round loaf.

Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about ½" deep in an “X” shape. Bake until bread is golden and bottom sounds hollow when tapped with a knife, about 35-45 minutes.

Tip: If the top is getting too dark while baking, tent the bread with some aluminum foil.

Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, or sliced and toasted.

*If you do not have buttermilk on hand, you may use 2 cups of milk with 2 Tbsp white vinegar mixed together and set aside until slightly thickened.