Yankee because of the sweet/tangy addition of dried cranberries and Soda because of the soda used… just kidding!
This is called soda bread because of the chemical reaction of baking soda with buttermilk. It gives you the perfect rise and density found in old worldstyle bread while the crispy browned exterior is ideal for breaking open to enjoy.
- 4 cups flour, plus extra for kneading
- 2 tablespoons sugar
- 1 tablespoon baking soda
- 1 1/2 teaspoons salt
- 4 tablespoons butter or margarine
- 1 1/2 cups buttermilk
- 1 egg, beaten well
- 3/4 cup dried cranberries
- 2 teaspoons caraway seeds, optional
- Nonstick cooking spray
- 1 Preheat oven to 375 degrees F and position oven rack to the upper portion of the oven. Grease a baking pan with nonstick cooking spray.
- 2 In a large bowl, combine flour, sugar, baking soda and salt. Cut in butter with two knives, scissor-fashion or use a fork. Add the buttermilk, egg, cranberries and caraway seeds, mixing well to form a dough.
- 3 Turn out onto a well-floured work surface and knead for a minute or so, until smooth and elastic. Form into a round loaf, brush off excess flour.
- 4 Place in middle of prepared pan and spray the top with nonstick cooking spray. Bake for 40-45 minutes, or until well browned all around.
- 5 Remove from oven to cool slightly before tearing into.