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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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America's Test Kitchen Ingredients:
3 cups all-purpose flour, plus extra for the counter |
1 cup cake flour |
2 tablespoons sugar |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons cream of tartar |
1 1/2 teaspoons salt |
3 tablespoons unsalted butter, softened |
1 1/2 cups buttermilk |
1 cup raisins (optional) or 1 cup currants (optional) |
Directions:
1. Adjust an oven rack to the upper-middle position and preheat oven to 400°.
2. Line a baking sheet with parchment paper or spray generously with vegetable oil spray.
3. Whisk the flours, sugar, baking soda, cream of tartar, and salt together in a large bowl.
4. Work 2 tablespoons of the butter into the dry ingredients with a fork until the texture resembles coarse crumbs.
5. Stir in the buttermilk (and raisins, if using) with a fork just until the dough begins to come together.
6. Turn out onto a lightly floured counter.
7. Knead just until the dough becomes cohesive and bumpy; about 30 seconds (do not knead until smooth).
8. Pat the dough into a 6-inch round about 2 inches thick.
9. Place on the prepared baking sheet.
10. Cut an X into the top of the loaf using a serrated knife or clean razor blade.
11. Bake until the loaf is golden brown and a skewer inserted into the center comes out with just a few crumbs attached, about 40 to 45 minutes.
12. Remove the loaf from the oven and transfer to a wire rack.
13. Melt the remaining 1 tablespoon butter and brush over the top.
14. Let the loaf cool for 1 hour.
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