Description
Get the luck of the Irish from this bread!
Ingredients
Scale
- 4+ cups flour (add more if needed)
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp baking soda
- 4 tbsp butter
- 1 large egg, lightly beaten
- 1¾ cups buttermilk
- ¼ tsp fennel pollen
Instructions
- Preheat oven to 425°F. Whisk together 4 cups of flour, sugar, salt, and baking soda in a food processor.
- Cut the butter into pieces and add to the processor. Pulse 10-12 times to incorporate into the flour.
- Mix buttermilk and egg; add to processor along with fennel and process until dough comes together and pulls away from sides.
- Turn dough onto well-floured and form a dough mound. Dust hands with a little flour, then gently knead the dough just long enough to form a round loaf. If the dough is too sticky to work with, add a little more flour. Do not over-flour or over-knead!
- Transfer dough to a medium, lightly greased cast-iron skillet. Using a serrated knife, score top of dough about 1½“ deep in an “X” shape.
- Transfer to oven and bake at 425°F until bread is golden and the bottom sounds hollow when tapped about 35-45 minutes. You can check for doneness by listening to the loaf or by inserting a skewer into the center. Best when eaten warm and just baked.