Sunday mornings usually mean some type of pancakes at our place. This weekend however, we decided to try something a little different and bake a gorgeously golden loaf of orange cranberry soda bread and I am so glad we did.
This bread is not only a breeze to bake, we had our fruit spiked loaf nestled in the oven in less than 10 minutes but is a delicious alternative to our usual pancakes.
Preparing this loaf is much like baking a batch of scones, you rub a little butter into flour, add milk to create a dough, shape and bake until golden and cooked. Its very simple and just like scones, this loaf also freezes beautifully. Our surplus loaf was cut into thick slices, wrap individually and popped into the deep freeze ready to be enjoyed later in the week.
Grace had the best fun making this loaf, not only because she was in charge of measuring the ingredients which resulted in flour absolutely everywhere but playing and kneading the dough has to be the best fun a 2 year old can have in the kitchen.
The flavour of this bread is just lovely. The cranberry and orange work together beautifully to create the most amazingly flavoured loaf and I just love that the cranberries caramelise throughout the orange scented dough. We served our loaf, still warm, alongside a little fresh fruit and fresh orange juice.
To create your own gorgeously golden loaf of cranberry orange soda bread simply…
Begin by preheating your oven to 190 degrees celsius (375F). Line an oven tray with baking paper.
Place the flour, bicarbonate of soda, sugar, salt and butter into the bowl of a food processor and pulse to combine.
Place the milk, egg and orange zest into a jug and whisk to combine.
With the motor running on low pour the wet ingredients into the dry and continue to mix until just combined.
Add the cranberries and pulse to combine.
Tumble the dough onto a floured board and with floured hands knead a few times to shape into a round loaf. This dough is quite wet and will require a little extra flour (3-4 tablespoons, no more) to knead and shape.
Place the dough onto the prepared tray and cut a X into the loaf using a sharp knife.
Bake for 45-50 minutes or until golden and a skewer removes cleanly. Once cooked the loaf will sound hollow when tapped.
Place the loaf a wire rack to cool.
Slice the still warm loaf into thick slices and enjoy.
orange cranberry soda bread
adapted from Ina Garten
4 cups (600 grams) plain flour
4 tablespoons sugar
1 teaspoon bicarbonate soda
1 teaspoon salt
4 tablespoons (80 grams) butter, cut into cubes
1 3/4 cups (440 mls) buttermilk, well shaken
zest of 1 orange
1 1/2 cups (180 grams) dried cranberries
Preheat oven to 190 degrees celsius (375F). Line an oven tray with baking paper. Place the flour, sugar, bicarb soda, salt and butter into the large bowl of a food processor and pulse to combine. Place the buttermilk, egg and orange zest into a jug and whisk to combine. With the motor running slowly pour the wet ingredients into the dry and pulse to combine. Add the cranberries and pulse to combine. Tumble the wet dough onto a floured board and use floured hands to knead 3-4 times and shape into a round loaf. (NOTE: this dough is meant to be quite wet and sticky, only add just enough flour to allow you to shape the dough). Place the dough onto the prepared tray and cut a X into the loaf using a sharp knife. Bake for 45-50 minutes or until golden and a skewer removes cleanly. Once cooked the loaf will sound hollow when tapped. Place on a wire rack to cool.
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