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Ingredients
- 3 cups unbleached all purpose flour
- 1/2 cup Sugar
- 2 tbsp Sugar
- 2 tsp salt
- 2 tsp Baking Powder
- 1/2 tsp baking soda
- 6 tbsp chilled unsalted butter cut into 1/2-inch cubes
- 6 oz Cholaca Wafers cut into 1/3-inch pieces
- 1 1/4 cups Buttermilk
- 1 large egg
Ingredients
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Instructions
- Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper; butter parchment. Whisk first 5 ingredients in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in wafers. Whisk buttermilk and egg in medium bowl to blend; add to dry ingredients. Stir just until incorporated. Add green dye (optional).
- Turn dough out onto floured work surface and knead gently just until dough comes together, about 5 turns. Form dough into 6 1/2-inch-diameter round, about 2 to 2 1/2 inches high. Transfer to prepared baking sheet. Using sharp knife, cut 1-inch-deep, 3-inch-long slits in top of bread, forming sunburst pattern.
- Bake bread until well browned and very firm when pressed and tester inserted into center comes out clean, turning baking sheet halfway through baking, about 1 hour 10 minutes total. Transfer bread to rack and cool completely, at least 3 hours. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
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