Food recipes
Cranberry Soda Bread
Cranberry Soda Bread Ingredients: cranberries, dried, sweetened alcoholic beverage, distilled, whiskey, 86 proof wheat flours, bread, unenriched leavening agents, baking soda salt, table spices, caraway seed butter, w...
Cranberry Soda Bread
Ingredients:
cranberries, dried, sweetened
alcoholic beverage, distilled, whiskey, 86 proof
wheat flours, bread, unenriched
leavening agents, baking soda
salt, table
spices, caraway seed
butter, without salt
honey
milk, buttermilk, fluid, cultured, lowfat
Directions:
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 375F 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.
Ingredients:
cranberries, dried, sweetened
alcoholic beverage, distilled, whiskey, 86 proof
wheat flours, bread, unenriched
leavening agents, baking soda
salt, table
spices, caraway seed
butter, without salt
honey
milk, buttermilk, fluid, cultured, lowfat
Directions:
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 375F 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.