Rosemary And Cranberry Soda Bread – a delicious recipe with flour, bread soda, salt, cranberries, rosemary sprigs, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 220u00b0C (425u00b0F/gas mark 7).
2
Sift the flour, bread soda and salt into a bowl. Stir the cranberries and rosemary through and make a well in the centre. Add the buttermilk and using a large spoon, mix gently and quickly until you have achieved a nice soft dough. Add a little bit more buttermilk if necessary, until the dough binds together without being sloppy.
3
Knead the dough very lightly on a lightly floured surface and then shape into a round that is roughly 15cm (6in) in size. Place on a non-stick baking sheet and cut a deep cross in the top.
4
Bake for 15 minutes, then reduce the temperature to 200u00b0C (400u00b0F/gas mark 6) and bake for another 20-25 minutes, until the loaf is evenly golden and crusty. To check that the bread is properly cooked, tap the base - it should sound hollow. If it doesn't, return it to the oven for another 5 minutes.
5
Transfer the cooked soda bread to a wire rack and leave to cool for about 20 minutes. This bread is best eaten while it's still warm.
6
To serve, place the soda bread on a breadboard and cut into slices at the table. Have a dish of butter to hand for spreading.
1168
kcal
Calories
77
g
Fat
107
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 450g (1lb) plain flour, plus extra for dusting, 1 tsp bread soda, 1 tsp salt, 100g (4oz) dried cranberries, and more.
Yes, Rosemary And Cranberry Soda Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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