Breads|Breakfast/Brunch

Cranberry Orange Soda Bread

LevelEasy
Prep Time20 mins
Cook Time45 mins
Print

Ingredients

  • 1 1/2 tbsp lemon juice
  • 1 1/2 cups milk see directions
  • 4 cups all-purpose flour plus extra for shaping dough
  • 1/3 cup granulated sugar
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 1/3 cup butter cut into cubes
  • 1 cup dried cranberries
  • 1 1/2 tbsp orange zest about one small orange

Instructions

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Add the lemon juice to a measuring cup. Fill the rest of the measuring cup up to the 1 ½ cup mark with the milk. Let that sit for about 5 minutes to create a faux “buttermilk”.
  • Meanwhile, in a large mixing bowl, combine the flour, sugar, salt, and baking soda. Stir well.
  • Add the cubes of butter to the bowl, cutting it in with a pastry cutter or working it in by hand, until the butter is well distributed and the mixture resembles coarse crumbs.
  • Stir in the cranberries and orange zest.
  • Add the milk mixture, stirring and forming a dough until just combined (do not overmix).
  • Sprinkle a little extra flour over the top of the dough in the bowl, then flip the dough and sprinkle a little more flour on that side. The goal is to get just enough flour on the dough to be able to shape it by hand somewhere between a disc and boule (slightly rounded ball). It should look like a circle with a slightly domed top.
  • Place the dough on the parchment-lined baking sheet. With a sharp knife, score the center of the dough with an X about ½-inch thick.
  • Bake at 375 degrees F for about 40-50 minutes, or until the bread is cooked through. When cooked through, it should have a hollow sound when tapped and a toothpick will pull out clean.
  • Let cool on the pan for a few minutes, then transfer to a cooling rack. Allow to cool for at least an hour, then slice and enjoy(as-is or topped with butter).

Notes

  • Use baking soda that is relatively new for best results, as baking soda can lose its potency over time.
  • Be sure to let the bread cool before you cut into it, or it will crumble. This is a rustic style bread and still may crumble slightly as you slice it. Use a good bread knife to cut it.
  • This recipe makes one loaf. For the nutrition analysis, we assume 12 slices from this loaf.

Nutrition

Serving: 1slice | Calories: 273kcal | Carbohydrates: 50g | Protein: 5.5g | Fat: 6g | Saturated Fat: 3.5g | Sodium: 410mg | Fiber: 2g | Sugar: 17g