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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
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preheat the oven to 375 degrees f. line a baking sheet with parchment. in the bowl of a stand mixer fitted with the whisk attachment, mix together the flour, sugar, baking soda, baking powder, and salt. switch to the paddle attachment and add 4 ounces (1 stick) of the softened butter. mix on medium-low speed until the butter is combined. add 1 cup of buttermilk and the egg. replace the paddle attachment with the dough hook and, still on medium-low, knead the dough until well combined. turn the dough out onto your work surface and knead a few more times by hand. form the dough into a round and place on the prepared baking sheet. make the glaze: melt the remaining 2 ounces (1/2 stick) of butter. in a small bowl, combine it with the remaining 1/4 cup of buttermilk and whisk. brush the loaf with this mixture, then use a sharp knife to cut an x into the top of the loaf. bake until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes (check for doneness after 30 minutes). transfer to a cooling rack before slicing.