(Air date: March 15, 2016. Source: Chef John Folse.)
Prep Time: 1 Hour
Yields: 1 Loaf
This traditional quick bread is commonly found on the breakfast, lunch and dinner tables of Catholics in Ireland. It is the perfect accompaniment for Corned Beef and Cabbage, served here in America for the Feast of St. Patrick.
4 cups all-purpose flour, plus more for dusting
1 tsp baking soda
1 tsp salt
14 ounces buttermilk
Preheat oven to 425°F. Lightly grease 2 (2-inch) tall cake pans or a Dutch oven and set aside. In a large mixing bowl, combine all dry ingredients. Stir in buttermilk until fully incorporated. Dust a clean, dry surface with additional all-purpose flour. Transfer dough to floured surface. Lightly knead the dough and shape into prepared pan and cut a cross in the top of the dough. Cover with other prepared pan. Place in oven and cook 30 minutes. Remove cover and bake an additional 15 minutes. Remove and set aside to cool.