This Irish Soda Bread is your shortcut to St. Paddy's Day deliciousness. It's basically a one-bowl wonder, with no yeast and no knead required (hello, minimal effort, maximum payoff). Plus, we're taking things up a notch with some Cabernet Wine Jelly. The wine jelly adds a subtle sweetness, a hint of fruitiness, and helps keep the bread moist with a fluffy crumb.. Make sure to cool completely before cutting..... Toasted slathered with butter and some additional Cabernet Wine Jelly drizzled on top. Truly Magic!
Ingredients:
- - 4 cups all-purpose flour
-
- 1 teaspoon baking soda
- - 1 teaspoon salt
- - 1 1/2-3/4 cups buttermilk
- - 1/4 cup Cabernet Wine Jelly
- - 1/4 cup melted butter
- - 1/2 cup dried cranberries
- - Extra flour for dusting
Instructions:
1. Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper. A cast iron skillet or Dutch Oven will also work. Make sure to preheat with oven.
2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
3. Create a well in the center of the dry ingredients and pour in the buttermilk, Cabernet Wine Jelly, and melted butter. (melt the Cabernet Wine Jelly and butter together, 30-40 seconds in microwave).
4. Gently mix the wet and dry ingredients together until a shaggy dough forms. Be careful not to overmix.
5. Fold in the dried cranberries until evenly distributed throughout the dough.
6. Turn the dough out onto a floured surface and gently shape it into a round loaf. Use extra flour as needed to prevent sticking. (Slightly Wet fingers work well too)
7. Place the loaf onto the prepared baking sheet. Use a sharp knife to make a cross-shaped incision on the top of the loaf, about 1/2 inch deep. (A dough scraper will help transferring the dough).
8. Bake the bread in the preheated oven for 15 minutes, then reduce the temperature to 400°F (200°C) and continue baking for another 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. A thermometer test should read at least 190°F.
9. Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing and serving.