3 3/4 cups (450g) War Eagle Mill all-purpose flour
3 Tbsp. Wholesome granulated sugar
1 tsp. Bob’s Red Mill baking soda
1 tsp. Kosher salt
5 Tbsp. Organic Valley unsalted frozen butter, grated
1 1/4 cup Organic Valley buttermilk
1 Happy Egg Co egg, beaten
3 Tbsp. Organic Valley butter, melted
Preheat oven to 400 degrees F. Lightly grease a 6 - 8 inch cast iron pan or Dutch oven. The height of your bread will depend on the width of the pan you use, the wider the pan, the shorter the bread will be.
In a large bowl, sift together flour, sugar, baking soda, and salt. Mix together.
Add the butter, using your fingers, work the butter into the dry mixture until it resembles crumbs/wet sand texture.
Mix your buttermilk and egg together.
Make a well in the center of your flour mixture and add wet mixture. Using a fork, bring mixture together.
Turn dough out onto a lightly floured surface and knead until the dough comes together. Form dough into a round shape and place in greased cast iron.
Using a sharp knife, cut an X into the top of the loaf. You want to go about an inch into the dough, this will also help it rise. Brush liberally with melted butter.
Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45-50 minutes. Turn at the 30 minute mark. Brush the loaf with additional butter at the 30 minute mark, and again when you remove it from the oven.
A skewer inserted into the center comes out clean or the internal temperature reaches 180 degrees.
Cool to room temperature before slicing, about 30-40 minutes. Wrap in plastic wrap and store at room temperature for up to 3 days.