CRANBERRY SODA BREAD

Cranberry Soda Bread image

Provided by DrGaellon

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

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

Steps:

Combine the cranberries and whiskey (or hot water). Cover and set aside to rehydrate for at least 30 minutes, or up to 12 hours.
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.
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.
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.
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.