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- 3 cups (425 grams) all-purpose flour
- 1 cup (113 grams) cake flour
- 2 tablespoons granulated sugar
- 1½ teaspoons baking soda
- 1½ teaspoons cream of tartar
- 1½ teaspoons salt
- 2 tablespoons unsalted butter, softened
- 1½ cups (355 ml) buttermilk
- 1 tablespoon unsalted butter, melted
View Full Recipe at Brown Eyed Baker
%3C/p%3E%3Cp%3E4.%20Pat%20the%20dough%20into%20a%20round%20about%206%20inches%20in%20diameter%20and%202%20inches%20high;%20place%20on%20a%20parchment-lined%20baking%20sheet%20or%20in%20a%2012-inch%20cast%20iron%20skillet.%20Score%20the%20dough%20by%20cutting%20a%20cross%20shape%20on%20the%20top%20of%20the%20loaf.%3C/p%3E%3Cp%3E5.%20Bake%20until%20the%20loaf%20is%20golden%20brown%20and%20a%20skewer%20inserted%20into%20the%20center%20comes%20out%20clean,%20or%20the%20internal%20temperature%20reaches%20180%20degrees%20F%20on%20an%20instead-read%20thermometer,%2040%20to%2045%20minutes.%20Remove%20the%20loaf%20from%20the%20oven%20and%20brush%20the%20surface%20with%20the%20melted%20butter.%20Cool%20to%20room%20temperature%20before%20slicing,%20about%2030%20to%2040%20minutes.%20Leftovers%20should%20be%20wrapped%20in%20plastic%20wrap%20and%20stored%20at%20room%20temperature%20for%20up%20to%203%20days.%3C/p%3E%3Cp%3EThis%20recipe%20was%20originally%20published%20on%20March%2018,%202009.%3C/p%3E){kind=link}