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Miss Olivia Buchmann

Cranberry & Rosemary Soda Bread

5 from 2 votes
Delicious homemade soda bread with the sweetness of cranberries and the savory delight of rosemary! 
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 2 small loafs
Course: Side Dish
Cuisine: American
Calories: 111
Ingredients Method

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

Method
 

  1. Preheat the oven to 375ºF. Prepare your baking sheet with parchment paper. 
  2. In an electric mixer, combine the flour, sugar, baking soda, and salt. Slowly add the cubed 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 if you desire!) 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. 
  7. Best served warm or toasted with butter and a dash of coarse salt or with honey butter! Enjoy my yummy Cranberry & Rosemary Soda Bread!! 
  8. Soda bread is best eaten within a couple days (2-3 days). Additionally, make extra loafs and freeze for up to two months.