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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A twist on the typical American soda bread. If you like caraway, you can add it; if you don't, leave it out. Adapted from a recipe by Debbie Currie at Serious Eats. Ingredients:
1 cup dried cranberries (or raisins) |
1/2 cup irish whiskey (or hot water) |
4 cups bread flour |
1 teaspoon baking soda |
1 1/2 teaspoons salt |
2 -4 tablespoons caraway seeds (optional) |
2 tablespoons very cold unsalted butter, cut in small pieces |
2 tablespoons honey |
1 1/2 cups buttermilk |
Directions:
1. Combine the cranberries and whiskey (or hot water). Cover and set aside to rehydrate for at least 30 minutes, or up to 12 hours.
2. Preheat oven to 375°F for at least 30 minutes (while the cranberries soak, if not soaking early) and line a baking sheet with parchment.
3. In a medium bowl, whisk together flour, soda, salt and optional caraway. Cut butter into flour with two knives, a pastry cutter, or your fingertips. Add honey, buttermilk and cranberries (with their liquid). Stir with a wooden spoon until combined.
4. Knead on a lighty-floured work surface until smooth. It will still be sticky; do not add too much flour. Form into a rough boule 6-8 in diameter and 1 1/2 to 1 3/4 thick. Slash an X into the top with a sharp knife, about 1/2 deep.
5. Bake in preheated oven 55-60 minutes until golden brown and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. If you prefer a softer crust, cover with a kitchen towel while cooling.
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