Equipment: Digital Scale (preferred), 1- 9″ Round Cake Pan or Oven Proof Skillet, Mixing Bowl, Whisk, Measuring Spoons & Cups, Fork, Grater, Cooling Rack

Before You Dive In – Prep: Please read!

• Bring egg to room temperature (preferred)
• Move oven rack to upper-middle position (top third)
• Preheat oven to 400 degrees Fahrenheit (200 C)
• Grease or apply non-stick spray to the pan (or try our non-stick baking Goop)

Step 1: Whisk together the dry ingredients in a large bowl.

Step 2: In a small bowl or liquid measuring cup, add the egg to the buttermilk. Whisk and set aside.

Step 3: Grate the butter into the dry mix and distribute with a fork or use your fingers. The mixture will resemble coarse crumbs.

Step 4: Pour the egg mixture into the dry/butter mix. Stir with a fork until the dough starts to come together. Use your hands to knead the dough in the bowl until the dough comes together in a rough ball.

Step 5: Place the dough ball into the prepared cake pan. Use your hands to flatten and shape the dough into a large disk. Leave about 1 inch from the sides of the pan. Score the dough with a large X.

Step 6: Place loaf in a preheated 400 F/200 C oven and bake for about 35-40 minutes. A toothpick inserted in the bread will come out clean.

Step 7: Remove the loaf from the oven and brush with melted butter. Allow to cool in the pan for 5 minutes, then transfer to a cooling rack. Slice or break into chunks when completely cool. Store in cling wrap or an airtight container for up to two days.

Enjoy!