Rosemary And Cranberry Soda Bread
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
55
Spice
43
Sweetness
51
Sourness
34
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tsps
Salt100 g
Dried Cranberry (4oz)Directions:
1
Preheat the oven to 220°C (425°F/gas mark 7)
2
Sift the flour, bread soda and salt into a bowl
3
Stir the cranberries and rosemary through and make a well in the centre
4
Add the buttermilk and using a large spoon, mix gently and quickly until you have achieved a nice soft dough
5
Add a little bit more buttermilk if necessary, until the dough binds together without being sloppy
6
Knead the dough very lightly on a lightly floured surface and then shape into a round that is roughly 15cm (6in) in size
7
Place on a non-stick baking sheet and cut a deep cross in the top
8
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
9
To check that the bread is properly cooked, tap the base – it should sound hollow
10
If it doesn't, return it to the oven for another 5 minutes
11
Transfer the cooked soda bread to a wire rack and leave to cool for about 20 minutes
12
This bread is best eaten while it's still warm
13
To serve, place the soda bread on a breadboard and cut into slices at the table
14
Have a dish of butter to hand for spreading
15
Preheat the oven to 220°C (425°F/gas mark 7)
16
Sift the flour, bread soda and salt into a bowl
17
Stir the cranberries and rosemary through and make a well in the centre
18
Add the buttermilk and using a large spoon, mix gently and quickly until you have achieved a nice soft dough
19
Add a little bit more buttermilk if necessary, until the dough binds together without being sloppy
20
Knead the dough very lightly on a lightly floured surface and then shape into a round that is roughly 15cm (6in) in size
21
Place on a non-stick baking sheet and cut a deep cross in the top
22
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
23
To check that the bread is properly cooked, tap the base – it should sound hollow
24
If it doesn't, return it to the oven for another 5 minutes
25
Transfer the cooked soda bread to a wire rack and leave to cool for about 20 minutes
26
This bread is best eaten while it's still warm
27
To serve, place the soda bread on a breadboard and cut into slices at the table
28
Have a dish of butter to hand for spreading