Cranberry-Cornmeal Soda Bread
Cranberry - Cornmeal Soda Bread
From Susan: Yes, you can keep fresh cranberries for two months! I had 3/4 of a bag left over from the holidays, so decided to try this unusual soda bread recipe to use them up. I got rid of all the soft crans and rinsed the firm and perky good ones in a strainer before I chopped them up. This bread goes together quickly and is perfect for breakfast or for afternoon tea. To gild the lily, toast lightly and slather with good butter …
Here’s the recipe, from Ken Haedrich’s Home for the Holidays, Festive Baking with Whole Grains – I use this excellent book year ’round.
Makes 2 loaves
1 1/2 cup cranberries, coarsely chopped
1/3 cup sugar
finely grated zest of one orange
2 cups unbleached flour
1/2 cup yellow cornmeal, preferably stone-ground
1 teas. baking soda
1/2 teas. salt
1/2 teas. ground nutmeg
5 tbls. cold, unsalted butter cut into bits
1/2 cup sour cream, yogurt or buttermilk (I used sour cream, but I love this flexibility!)
1/2 cup milk
a little extra milk and sugar for the top
Combine the cranberries, orange zest and sugar in a small bowl and set aside for 15 mins. Preheat the oven to 400 and lightly grease a baking sheet. (I used a Silpat.)
Mix the flour, cornmeal, baking soda, salt and nutmeg in a medium bowl. Add the butter and cut it in until it is broken into fine pieces. (I always use my fingers for this.) Combine the sour cream and milk, then make a well in the center of the dry ingredients and add the liquid all at once. Stir until the dough starts to come together, then stir in the cranberry mixture. When you have a cohesive ball of dough, turn it out onto a floured surface and divide in half. (Work the dough as little as possible, however, or the bread will not be as tender and flaky.)
Briefly knead each half of the dough into a ball, then place on the baking sheet, allowing ample space between them. Brush the tops of the balls with a little milk and sprinkle them with several big pinches of sugar. Bake for 40-45 mins, until the tops are a rich golden brown. Cool completely on a wire rack before slicing.
