~BREAD! 6 Easy Steps!~

But first, enjoy my funny little story with a “pearl of history!”

A couple of months ago, Alex mentioned he had a craving for homemade bread. Instantly, our minds indulged in imaginary steaming aromas of freshly baked bread. YUM! Unfortunately, the blissful fairytale came to a blistering halt! I was faced with scary questions:

How in the world do I make homemade bread? Do I have to use yeast? Most importantly, how am I going to impress my husband?

I began researching “easy bread recipes.” Suddenly, a delightful solution presented itself. Not all bread require yeast. Some recipes use Baking Soda!

Moreover, soda bread provides a simple yet delicious backdrop for fun flavors. I opted for trying something new: cranberries and rosemary! 

Success!! Alex and I have thoroughly enjoyed this easy recipe! He will eat this all day every day if I made it that often!

We highly recommend pairing the bread with homemade honey butter or top it off with butter and sprinkle salt atop. It’s a delightful treat that will have you coming back for more!

~The History of Soda Bread~

Interestingly, soda bread does not call Ireland home. In fact, soda bread was first recorded in the Americas. 

Early colonialists, used a precursor of modern baking soda called “potash” or “pearl ash.” Pearlash was created by soaking the ash of maple trees in a pot of water.  After evaporation, a white powder remained. PEARLASH! (There’s a “pearl” of history for you!)

In 1796, an American woman by the name of Amelia Simmons was first to publish pearl ash recipes.  In the spirit of independence, Simmons published the first known American cookbook. She named it American Cookery.  

“Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution – a culinary revolution – occurred with the publication of a cookbook by an American for Americans.”

Jan Longone curator of American Culinary History author of “Feeding American: The Historic American Cookbook Project.”

Can you believe this cookbook is from 1796!?

The Cranberry & Rosemary Soda Bread Recipe: 

INGREDIENTS

• 4 1/2 Cups of Flour 
• 1 tsp Baking Soda
• 1 1/2 tsp Salt
• 2 tbsp Sugar
• 4 tbsp Unsalted Butter
• 1 3/4 Cups of Buttermilk 
• 1 Large Eggs
• 1 1/2 Cups of Dried Cranberries 
• 6 Sprigs of Fresh Rosemary 

DIRECTIONS 

1. Preheat the oven to 375ºF. Line your baking sheet with parchment paper. 
2. In an electric mixer, combine the flour, sugar, baking soda, and salt. Slowly add the cubed cold butter and mix thoroughly. 
3. In a separate bowl, lightly whisk the egg and buttermilk. Still, on low speed, mix the egg and buttermilk into the flour.  
4. Strip the Rosemary sprigs and finely chop. (Feel free to add more or subtract if you desire!) I love using fresh Rosemary, nevertheless, you can definitely use dried. Add the flour-coated cranberries and chopped rosemary to the flour mixture. 
5. On a well-floured piece of parchment paper, knead the dough only a couple times. (The parchment paper makes for very easy clean up! I also use latex gloves to keep my hands dough-free!)
6. Place the round loaf on the baking sheet and cut an X on the top of the dough. Bake for 45-55 minutes. The bread will have a hollow sound when tapped on the base. (Get ready, it’s going to look so pretty!)
7. Best served warm or toasted with butter and a dash of coarse salt or with honey butter! Enjoy! 

Please share your own bread recipes in the comments below, or feel free to send them directly to me! I’d love to hear from you!

Cranberry & Rosemary Soda Bread

Miss Olivia Buchmann

Delicious homemade soda bread with the sweetness of cranberries and the savory delight of rosemary! 

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Side Dish

Cuisine American

Servings 2 small loafs

Calories 111 kcal

Ingredients

  

• 4 to 4 1/2 cups flour add a little to a small bowl for the cranberries
• 1 tsp baking soda
• 1 1/2 tsp salt
• 3 tbsp sugar
• 4 tbsp unsalted butter cold and diced, do not melt
• 1 3/4 cups buttermilk keep cold and be sure to shake
• 1 egg lightly beaten
• 1½ cups dried cranberries Before adding, mix with a little flour
• 5 sprigs rosemary stripped and finely chopped

Instructions

 

• Preheat the oven to 375ºF. Prepare your baking sheet with parchment paper. 
• In an electric mixer, combine the flour, sugar, baking soda, and salt. Slowly add the cubed butter and mix thoroughly. 
• In a separate bowl, lightly whisk the egg and buttermilk. Still on low speed, mix the egg and buttermilk into the flour.  
• Strip the Rosemary sprigs and finely chop. (Feel free to add more if you desire!) Add the flour coated cranberries and chopped rosemary to the flour mixture. 
• On a well-floured piece of parchment paper, knead the dough only a couple times. (The parchment paper makes for very easy clean up! I also use latex gloves to keep my hands dough-free!)
• Place the round loaf on the baking sheet and cut an X on the top of the dough. Bake for 45-55 minutes. The bread will have a hollow sound when tapped on the base. 
• Best served warm or toasted with butter and a dash of coarse salt or with honey butter! Enjoy my yummy Cranberry & Rosemary Soda Bread!! 
• Soda bread is best eaten within a couple days (2-3 days). Additionally, make extra loafs and freeze for up to two months. 

Keyword Bread, Cranberry, Homemade Bread, Rosemary, Soda Bread

Remember to share and comment below! Also, feel free to contact me with any questions or comments! Tell me your stories!!