Irish Soda Bread

Saint Patrick's Day Irish tradition. Corned beef and cabbage, red potatoes. This year I'm switching out the raisins in the bread for cranberries. 

Ingredients:

3 ½ cups Flour

1 Tablespoon Sugar

1 teaspoon Salt

1 teaspoon Baking soda

1 cup Dried Cranberries (craisins)

1 ½ cups buttermilk

Supplies:

Stand mixer and bowl with dough hook

Measuring cups

Measuring spoons

Parchment paper

Baking sheet

Directions:

Preheat oven to 450 degrees. 

In mixing bowl, sift together flour, baking soda, sugar and salt. Soak craisins for about 10 minutes in warm water then drain well. Stir in cranberries (or raisins if you're going traditional). Make a well in the center of the flour mixture and add buttermilk, using dough hook to just combine. On a well-floured surface, turn out dough. Form into a ball about 6 inches in diameter. Flip floured side up and score about 1/4 inch deep in an X. Flour a sheet pan or use parchment paper on a baking pan. Transfer dough to pan. Bake 15 minutes. Lower heat to 400 degrees, bake 25 additional minutes. Bread will be golden brown and sound hollow when thumped. Move to cooling rack, slice, and serve with Irish butter. 

Tips: Shown is another version that I used half buttermilk and half olive oil, omitted the raisins and used 1 tablespoon dill. The flavors melded well with the corned beef too. 

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