Cranberry Soda Bread Food

CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
• Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

CRANBERRY ORANGE IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with a silicone mat or a piece of parchment paper, or coat with non-stick spray.
• In a large bowl, mix together the four cups flour, sugar, baking soda, and salt.
• Add the butter and with a pastry blender or your fingers, squeeze and mix the butter in with the flour mixture until the butter is about the size of peas.
• In a medium bowl, whisk together the buttermilk, egg, and orange zest.
• Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon just until the dough starts to come together. Add the dried cranberries and stir just until incorporated. The dough will be wet and sticky.
• Spread some of the remaining flour onto a flat surface and turn the dough out onto it. Sprinkle a bit more flour over the bread and begin kneading, adding more flour as you go, until the bread is no longer sticky and you're able to knead it easily.
• Form dough into a round loaf and place on the baking sheet. With a sharp knife, cut an "X" into the top.
• Bake for 45 - 55 minutes, or until golden brown and the bread sounds a little hollow when you knock on it. You can also try using a cake tester just to be sure - when it comes out clean, it's done.
• Let cool for at least 10 minutes, then slice, butter, and serve. Wrap tightly with plastic wrap; keeps at room temperature for up to 3 days.

ROSEMARY AND CRANBERRY SODA BREAD

Steps:

• Preheat the oven to 220°C (425°F/gas mark 7).
• 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.
• 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.
• 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.
• 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.
• 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.

CRANBERRY SODA BREAD

Steps:

• Combine the cranberries and whiskey (or hot water). Cover and set aside to rehydrate for at least 30 minutes, or up to 12 hours.
• Preheat oven to 375°F for at least 30 minutes (while the cranberries soak, if not soaking early) and line a baking sheet with parchment.
• In a medium bowl, whisk together flour, soda, salt and optional caraway. Cut butter into flour with two knives, a pastry cutter, or your fingertips. Add honey, buttermilk and cranberries (with their liquid). Stir with a wooden spoon until combined.
• Knead on a lighty-floured work surface until smooth. It will still be sticky; do not add too much flour. Form into a rough boule 6-8" in diameter and 1 1/2 to 1 3/4" thick. Slash an X into the top with a sharp knife, about 1/2" deep.
• Bake in preheated oven 55-60 minutes until golden brown and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. If you prefer a softer crust, cover with a kitchen towel while cooling.

SODA BREAD WITH DRIED CRANBERRIES RECIPE | BREAD BAKING

Steps:

• Preheat the oven to 375 degrees and line a baking sheet with parchment. Combine the cranberries and whiskey (or hot water). Cover and set aside to rehydrate for at least 30 minutes, or overnight.
• In a medium mixing bowl, combine the flour, soda and salt. Whisk to combine. Cut the butter into slices, then work it into the flour with your fingertips until it is fully incorporated. Add the honey, buttermilk and the cranberries and soaking liquid. Stir with a wooden spoon until all the liquid is absorbed.
• Flour your work surface lightly an turn out the dough. Knead until it is smooth. It will still be sticky - try to avoid adding more flour. Form the dough into a 6-8 inch disk about 1 1/2 - 1 3/4 inches high and place it on your prepared baking sheet. Cut an X in the top of the dough across the top, about 1/2 inch deep.
• Bake at 375 degrees for 50-60 minutes, until the bread is nicely browned and a toothpick inserted in the center comes out clean. Cool on a rack. If you like a softer crust. cover the bread with a clean kitchen towel as it cools.

CRANBERRY BREAD

Steps:

• In a bowl mix together sugar, melted butter, hot water, eggs, and orange juice.
• In a separate bowl mix togehter flour, baking soda, baking powder, salt, cardamon, and cranberries.
• Gradually incorporate wet ingredients into dry ingredients. Pour into two greased and floured loaf pans.
• Bake at 350 for 55 minutes.
• Mix remaining sugar and juice; pour over baked loaves and bake 10 minutes more.