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Irish Soda Bread with Cranberries

This bread is at its best when served warm, straight from the oven, with plenty of butter. And in the (highly unlikely) event that there’s any left over, it makes great breakfast toast the next day.

3¾ cups (900 ml) all-purpose flour (plus additional for kneading)

¼ cup (60 ml) brown sugar

1½ tbsp. (22 ml) baking powder

½ tsp. (2 ml) baking soda

1 tsp. (5 ml) salt

¾ cup (175 ml) dried cranberries, chopped (or raisins or dried currants)

2 cups (500 ml) buttermilk

1 egg

Preheat the oven to 375°F (190°C). Grease a cookie sheet or line it with parchment paper.

In a large bowl, mix the flour, brown sugar, baking powder, baking soda and salt. Add the dried cranberries and mix well.

In another bowl, whisk together the buttermilk and the egg. Pour the buttermilk mixture into the flour mixture and stir until everything is well blended. At this point, the dough will be pretty soft — that’s okay. Sprinkle some additional flour onto the counter or table (or wherever you like to work) and dump the dough onto this floured surface. Sprinkle the dough with a bit of flour and lightly knead it about 10 times — just enough to make the dough smooth-ish and pliable. Gently shape it into a round loaf and place it on the prepared cookie sheet. With a very sharp knife, cut a shallow X into the top of the loaf. This will allow the loaf to expand in a tasteful and decorative manner as it bakes rather than splitting weirdly.

Bake for 50 to 55 minutes, or until the loaf is nicely browned and a toothpick poked into the middle of it comes out clean. Let cool for a few minutes before devouring.

Makes 1 large round loaf.

Whole Wheat Positive

You can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Start with a small proportion, and if you like the result, you can use more whole wheat flour next time.