Preparation

1. Preheat oven to 350 degrees

2. To make 1 large loaf, use a 10-12 inch cast iron pan or ovenproof skillet with 2-inch or better sides or to make 2 loaves use 2 smaller cast iron skillets, oven proof pans or 2 cake pans.

3. Cut a big enough circle of parchment paper out to line both the bottom and the sides of your pan(s).

4. Whisk the first 5 ingredients in a large bowl until blended.

5. Add in the butter lime zest, lime juice, buttermilk, heavy cream and egg to the dry ingredients and stir until incorporated – do not over mix.

6. Scrape mixture into pan(s) then ‘let the faeries out’ by making a shallow ‘x’ with a sharp knife in the center of the dough and cook for one hour to 1 hour and 15 minutes or until toothpick or skewer inserted comes out dry. For smaller loaves, check after 45 minutes, however most likely it will take an hour to bake. Once a wooden skewer inserted comes out not ‘wet’ it is done. It can be moist crumbs…just not batter. Cool a bit then flip out of the pan(s), peel off parchment paper and allow the bread to cool on a cooling rack, that is if you don’t just dig right in!