Instructions

• Preheat the oven to 400°F. If your butter is not already melted, melt the 2 tablespoons of butter. Lightly butter a 10-inch cast-iron skillet (or similar baking dish) using a small amount of the melted butter; reserve the rest for the dough.
• In a large bowl, whisk together 4 cups all-purpose flour, 2 teaspoons kosher salt, 1 teaspoon baking soda, and 1 tablespoon granulated sugar.
• In a separate bowl, whisk together 1 and 3/4 cups buttermilk, 1 egg, and the remaining melted butter.
• Pour the wet mixture into the dry mixture. Use a rubber spatula to stir until just combined into a shaggy, slightly sticky dough. Do not overmix.
• Turn the dough out onto a lightly floured surface (use a little of the measured flour to dust the surface). Gently fold and shape the dough into a round loaf by bringing the edges toward the center a few times. If the dough is very sticky, lightly dust your hands with a little flour.
• Transfer the shaped dough to the prepared skillet. Using a sharp knife, score a deep X about 1/2 inch into the top of the loaf.
• Bake for 35–40 minutes, until the loaf is golden brown. To check doneness, tap the bottom of the loaf — it should sound hollow.
• Allow the bread to cool slightly in the skillet for a few minutes, then remove and cool briefly more before slicing.