Rosemary and Cranberry Soda Bread
Rosemary and Cranberry Soda Bread is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat the oven to 220°C (425°F/gas mark 7).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 220°C (425°F/gas mark 7).
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.
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.
Bake for 15 minutes, then reduce the temperature to 200°C (400°F/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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
