Ok I followed Tas' (http://www.smokingmeatforums.com/t/116214/irish-soda-bread) recipe for Irish soda bread and While the outside crust looked great that was the only thing that went right. I used a enameled cast iron DO as my baking dish and put country crock (didnt have butter but Iv used it in glass pyrex with no problem) in it as directed and it stuck to the bottom of the DO and looked like the vegetable spread scorched in other areas of the DO. I had to add a bit more buttermilk as it didnt seem like though dough was right but then when baked the inside was still raw and doughy. Any help from the experts here would help greatly.
