4 c. flour plus 2 tsp. to flour the top of the bread
1/4 c. sugar
1 Tbsp. baking powder
1 tsp. baking soda
1 T. caraway seed or 1/2 C. currants, raisons or other dried fruit are optional
1 tsp. salt
1/3 c. butter
1/3 c. sour cream
1 egg, beaten
1 1/4 c. buttermilk
What to do:
Heat the oven to 375 degrees.
Wisk together 4 cups of flour, sugar, baking powder, baking soda, caraway seed or currants if using and salt in a large bowl. Grate in the butter using a box grater, fold grated butter until thoroughly combined. In another bowl mix together the egg, sour cream, and buttermilk and pour into the flour mixture, combine until dough is too stiff to stir, this dough will be sticky.
Pour the dough out onto a floured surface and knead until soft, about 8 times, adding more flour as needed, do not over knead. Form the dough into a 12 inch domed round, place dough into a 9 inch round pan or on a flat cookie sheet (ungreased) and cut a deep x across the top then dust the top with 2 teaspoons flour.
Bake for about 40-45 minutes or until a nice golden brown. To check for doneness, insert a long skewer into the center, if it comes out clean it’s done. Cool at room temperature.