Imagine pulling a golden, aromatic loaf out of the oven that's packed with unexpected flavor combinations that will make your taste buds dance! This isn't just any ordinary bread - it's a culinary adventure that transforms simple ingredients into a gourmet experience. With the nutty richness of browned butter, the tangy brightness of lemon, the herbal notes of fresh rosemary, and the sweet-tart burst of cranberries, this soda bread is about to become your new obsession. Get ready to impress your family and friends with a rustic, artisan-style bread that looks and tastes like it came straight from an Irish bakery.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Iris
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter, browned
- 1 cup buttermilk
- 1/2 cup dried cranberries
- 1 tablespoon lemon zest
- 1 tablespoon fresh rosemary, chopped
Instructions
- Begin by preheating the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with butter.
- In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and develops a nutty aroma. This should take about 3-4 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, and salt. Whisk together to ensure even distribution of ingredients.
- Chop the dried cranberries into smaller pieces if desired. Finely chop the fresh rosemary and zest the lemon.
- Add the lemon zest, chopped rosemary, and dried cranberries to the flour mixture. Toss gently to coat the fruits evenly with flour.
- Create a well in the center of the dry ingredients. Pour in the browned butter and buttermilk.
- Using a wooden spoon or rubber spatula, mix the ingredients until just combined. The dough will be slightly shaggy and sticky.
- Turn the dough out onto a lightly floured surface. Gently knead the dough 4-5 times to bring it together, being careful not to overwork.
- Shape the dough into a round loaf, approximately 6-7 inches in diameter. Place the loaf on the prepared baking sheet.
- Using a sharp knife, cut a deep cross (+) into the top of the loaf, about 1/2 inch deep. This helps the bread cook evenly and allows steam to escape.
- Optional: Brush the top of the loaf with additional buttermilk for a golden crust.
- Bake in the preheated oven for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing.
- Serve warm with butter, and store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Brown the butter slowly and carefully - the nutty flavor is crucial to this recipe's success.
- Don't overmix the dough; a slightly shaggy texture ensures a tender crumb.
- Use fresh rosemary for the most vibrant herb flavor.
- Make sure your baking powder is fresh to help the bread rise properly.
- The deep cross cut isn't just traditional - it helps the bread cook evenly and creates a beautiful presentation.
- Let the bread cool before slicing to allow the texture to set properly.
- For extra richness, serve warm with high-quality salted butter.
- This bread is best enjoyed the same day but can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
