Cranberry & Rosemary Soda Bread
Delicious homemade soda bread with the sweetness of cranberries and the savory delight of rosemary!
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.