Classic Irish Soda Bread
From Baking Illustrated and America's Test Kitchen

3 cups (15 oz) low-protein unbleached all-purpose flour (although I used regular all-purpose flour and it came out okay)
1 cup (4 oz) plain cake flour
2 tbsp sugar
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1 1/2 tsp salt
2 tbsp softened unsalted butter, plus 1 tbps melted butter for crust
1 1/2 cups buttermilk

• Pre-heat oven to 400F.
• Whisk flours, sugar, baking soda, cream of tartar, and salt in a large bowl.
• Work the softened butter into the dry ingredient with a fork or your fingertips. Do this until the texture resembles coarse crumbs.
• Add buttermilk and stir with a fork just until the dough begins to come together.
• Turn the dough out onto a flour-coated work surface. Knead until the dough becomes cohesive and bumpy (12 - 14 turns, do not overknead, you do not want it to be smooth).
• Pat the dough into a round about 6 inches in diameter and 2 inches in height.
• Place on a greased or parchment paper-lined baking sheet.
• Score the dough by cutting a cross shape on the top of the loaf.
• Bake until loaf is golden brown and a skewer inserted into the center comes out clean.
• Remove the loaf from the oven and brush the surface with the melted butter.Ignore this baking pan, I just needed somewhere to set the loaf...
• Cool to room temperature, 30-40 minutes.