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About 40 years ago, I baked this bread on a regular basis. I am bringing it to Aqiimuk’s Kitchen in recognition of St. Patrick’s Day. My first loaf in 40 years looks a bit rustic but it rose beautifully. This week also marks the 10 year anniversary of Aqiimuk’s Kitchen. I wish to thank all the readers who mention how they enjoy this column and those who try the recipes. Yes, plans are in the works for a cookbook.

Ingredients

Flour, 4 cups, all purpose

Sugar, 4 tbsp

Baking soda, 1 and ½ tsp

Salt, 1 tsp

Unsalted butter, cold, 4 tbsp

Egg, 1 large

Buttermilk, 1 and ¾ cups

Parchment paper

Preparation

Preheat oven to 375 degrees.

Line a Dutch oven with parchment paper.

In a large mixing bowl, add all the dry ingredients.

Use a wire whisk to mix.

Cut the cold butter into small pieces.

Use a pastry cutter to cut the butter into the flour.

In a separate small bowl, whisk the egg.

Before adding the buttermilk, shake well.

Add buttermilk to the egg and whisk.

Now switch mixing techniques.

Add the egg/buttermilk mixture into the flour mixture.

Gently mix with a large rubber spatula.

Do not over mix.

Next add plenty of flour to a smooth surface.

Gather together half of the dough with your hands and place on the floured surface.

Knead just three times.

Set aside.

Repeat with the remaining dough.

Join the two halves of dough together and shape into a rounded loaf.

Push together any cracks in the dough.

Add to the parchment lined Dutch oven.

Round the top further.

Cut an “x” across the top, about an inch deep.

Bake 45 minutes.