No Knead Irish Soda Bread with Cabernet Wine Jelly and Dried Cranberries

No Knead Irish Soda Bread with Cabernet Wine Jelly and Dried Cranberries

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!


  • - 4 cups all-purpose flour
  • A slice of Irish Soda Bread, with a schmear of Cream Cheese and dabs of Cabernet Wine Jelly
    - 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

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.

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