A traditional Irish soda bread perfect for St. Patrick’s Day dinner. We give this traditional bread a simple twist by using dried cranberries for a hint of sweetness.
Ingredients:
- 3 1/2 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1 teaspoons salt
- 1 1/2 cups low-fat buttermilk, plus 1 tablespoon
- 4 tablespoons melted unsalted butter
- 3/4 cup dried cranberries
- 1 tablespoon caraway seeds
Directions:
Heat oven to 425 degrees F.
Whisk together flour, baking soda and salt together in a large bowl until blended. Switch to a wooden spoon and stir in the buttermilk, butter, cranberries, and caraway seeds until a loose shaggy dough forms.
Dust your work surface lightly with flour. Dump out the dough and knead for about a minute until it comes together. Shape into a round loaf, about 2 inches high. Place on a baking sheet and use a sharp knife to make a 1 inch deep X across the top of the loaf, from edge to edge. Brush the top with the remaining 1 tablespoon buttermilk.
Bake for 30 minutes then lower the heat to 400 degrees F and continue baking for 10 minutes more, until golden brown. Place on a wire rack until completely cooled.
