Cranberry-blood Orange Pomegranate Irish Soda Brea... |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 1 |
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A lucky twist on an old Irish classic bread ~ warm chewy Soda bread laced with cranberries, sweet orange and pomegranate liqueur. Pair with a pat of Kerrygold butter and you are in heaven~! Ingredients:
1 cup of cranberries and marinated them for a couple of hours in 1/2 cup pama pomegranate liqueur and the juice/pulp of 1 blood orange. another find that i cannot live without in both my liquor cabinet and my kitchen. and well....ok, i gave in and marinated 1 cup large flame raisins in 1/2 cup dark rum to mix up a second traditional loaf because afterall - it is st. patrick's day and one has to remember not to offend the leprechauns hanging around, just in case they decide to consider bestowing luck upon you. |
so here is the lucky recipe |
2 c. all purpose flour |
5 t. sugar; 1 t. heavy sparkling sugar (for top garnish) |
1 1/2 t. baking powder |
1 t. salt |
3/4 t. baking soda |
3 t. butter, chilled, cut into cubes |
2 t. imitation butter flavor |
1 c. buttermilk (or 1 c. milk & 1 t. lemon juice) |
1 - 1 1/2 c. fruit (pomegranate orange cranberries or rum raisin mixture) |
orange zest added into the cranberry mixture only |
Directions:
1. Preheat oven: 375 degrees F. Spray 8 cake pan (or pie plate) with nonstick spray. Whisk flour, sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter and then using fingertips, rub in until a very coarse meal forms. Make a well in the center of the flour mixture and add buttermilk and butter flavoring; gradually stirring dry ingredients into the milk. Add either the raisin mixture or the cranberry-orange pomegranate mixture after pouring off the alcohol (discard) and blend; only until fruit is distributed throughout.
2. Using floured hands, shape dough into a ball (check consistency and add a small amount of flour, if needed). Flotten the ball in the pan until dough is about 1 1/2 inches thick, brushing the top and sides with a small amount of melted butter. Cut a 1/2 inch deep cross in the top of the bread loaf with a sharp knife. Sprinkle dourgh with the heavy sparkling sugar (if desired). Bake bread until just browned and the tester inserted comes out clean; about 40 minutes. Cool bread for 10 mins and transfer to a cooling rack. Make certain not to add too much additional flour or get too much of it on the bottom of the loaf as this will make it taste floury . You might also try adding nuts you may have and never leave the X cut off the top as the bread will not get done in the middle.
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