Rosemary and Cranberry Soda Bread
A rustic Irish soda bread studded with dried cranberries and fresh rosemary. This quick bread requires no yeast and produces a crusty exterior with a tender, flavorful interior - perfect served warm with butter.
Ingredients
- •450 g plain flour
- •1 tsp bread soda
- •1 tsp salt
- •100 g dried cranberries
- •4 sprigs fresh rosemary
- •350 ml buttermilk
- •1 tbsp butter
- •to serve
Cooking Instructions
- 1.
Preheat the oven to 220°C (425°F/gas mark 7).
5 min
- 2.
Sift the flour, bread soda and salt into a bowl. Stir the cranberries and rosemary through and make a well in the centre. Add the buttermilk and using a large spoon, mix gently and quickly until you have achieved a nice soft dough. Add a little bit more buttermilk if necessary, until the dough binds together without being sloppy.
10 min
- 3.
Knead the dough very lightly on a lightly floured surface and then shape into a round that is roughly 15cm (6in) in size. Place on a non-stick baking sheet and cut a deep cross in the top.
5 min
- 4.
Bake for 15 minutes, then reduce the temperature to 200°C (400°F/gas mark 6) and bake for another 20-25 minutes, until the loaf is evenly golden and crusty. To check that the bread is properly cooked, tap the base - it should sound hollow. If it doesn't, return it to the oven for another 5 minutes.
40 min
- 5.
Transfer the cooked soda bread to a wire rack and leave to cool for about 20 minutes. This bread is best eaten while it's still warm.
20 min
- 6.
To serve, place the soda bread on a breadboard and cut into slices at the table. Have a dish of butter to hand for spreading.
5 min
