Back to 10 servings 4 cups all-purpose flour, plus extra for dusting 1 teaspoon baking soda, sifted 1 teaspoon salt, if using Diamond Crystal kosher salt, use 2 teaspoons; halve for fine salt 1 tablespoon sugar 2 cups buttermilk, cold; see tips for a homemade option 1 cup raisins or dried currants, optional 1 tablespoon butter, melted, for brushing (optional)
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1 Step 1: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or dust it lightly with flour.2 Step 2: Sift the flour, baking soda, salt and sugar together into a large bowl and whisk until well combined.3 Step 3: Make a well in the dry ingredients, pour in the cold buttermilk and stir with a wooden spoon or rubber spatula for about 30 seconds, until a shaggy, slightly sticky dough forms. Add the raisins or currants, if using, and mix for about 10 seconds more.4 Step 4: Turn the dough onto a lightly floured surface and knead briefly, just 3 or 4 turns, until it holds together. Shape into a round loaf about 2 to 3 inches tall and set it on the prepared sheet.5 Step 5: With a sharp or serrated knife, score a deep cross about 1 inch deep across the top. Brush with melted butter if using. Bake right away, without letting the shaped dough rest, for 10 minutes.6 Step 6: Reduce the oven temperature to 375°F (190°C) and bake 30 to 35 more minutes, tenting loosely with foil if the top browns too quickly, until the loaf is deep golden and sounds hollow when the bottom is tapped.7 Step 7: Cool on a wire rack for at least 15 minutes before slicing, so the crumb can set.getsaucepan.com/r/4b017a70-10d4-5020-ad88-29f73563891d
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