Tinky Weisblat helps us get ready for St. Patrick’s Day on March 1st, as we bake Irish cottage soda bread.
4 cups flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 cup (1/2 stick) cold butter, cut into six pieces
1 cup dried cranberries (you may substitute raisins if you like)
1-1/3 cups buttermilk
1 teaspoon baking soda
green sprinkles (optional)
- Preheat the oven to 375 degrees. Grease a large cookie sheet or line it with parchment paper or a silicone mat.
- In a bowl, combine the flour, the sugar, the salt, and the baking powder. Use two knives or a pastry cutter to cut in the butter. Do not over mix; be sure to leave tiny bits of butter visible in the flour. Stir in the cranberries.
- In a separate bowl whisk together the egg, the buttermilk, and the baking soda. Combine them with the other mixture-don’t mix them too much-and form the resulting dough into a ball.
- On a lightly floured board knead the dough for 3 to 5 minutes. Form the bread into 2 round mounds, place them on the prepared cookie sheet, and make a cross with a serrated knife in the center of each. Decorate the top with sprinkles if you wish.
- Bake the mounds until they are golden brown in spots.