Classic Irish Soda Bread

From Cook’s Illustrated The Best Recipe
3 cups low-protein all-purpose flour, such as Pillsbury, plus more for work surface
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
2 tablespoons unsalted butter, softened, plus 1 tablespoon melted butter for brushing on crust
1 1/2 cups buttermilk

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Whisk flours, sugar, baking soda, cream of tartar, and salt together in large bowl. Work softened butter into dry ingredients with fork or fingertips until texture resembles coarse crumbs.

2. Add buttermilk and stir with a fork just until dough begins to come together. Turn out onto flour-coated work surface; knead until dough just becomes cohesive and bumpy, 12 to 14 turns. Do not knead until dough is smooth, or bread will be tough.

3. Pat dough into a round about 6 inches in diameter and 2 inches high; place on greased or parchment-lined baking sheet. Score dough by cutting cross shape on top of loaf.

4. Bake until golden brown and a skewer inserted into center of loaf comes out clean or internal temperature reaches 180 degrees, 40 to 45 minutes. Remove from oven and brush with melted butter; cool to room temperature, 30 to 40 minutes.



Notes:
1. As with all quick breads, speed is the key. The more quickly you can get it in the oven, the better. Also, the less you stir or otherwise handle the bread, the less tough it will be.
2. Feel free to add herbs to this as you like. Ros