STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A twist on the typical American soda bread. If you like caraway, you can add it; if you don't, leave it out. Adapted from a recipe by Debbie Currie at Serious Eats. http://bit.ly/e0uYAE”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the cranberries and whiskey (or hot water). Cover and set aside to rehydrate for at least 30 minutes, or up to 12 hours.
  2. Preheat oven to 375°F for at least 30 minutes (while the cranberries soak, if not soaking early) and line a baking sheet with parchment.
  3. In a medium bowl, whisk together flour, soda, salt and optional caraway. Cut butter into flour with two knives, a pastry cutter, or your fingertips. Add honey, buttermilk and cranberries (with their liquid). Stir with a wooden spoon until combined.
  4. Knead on a lighty-floured work surface until smooth. It will still be sticky; do not add too much flour. Form into a rough boule 6-8" in diameter and 1 1/2 to 1 3/4" thick. Slash an X into the top with a sharp knife, about 1/2" deep.
  5. Bake in preheated oven 55-60 minutes until golden brown and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. If you prefer a softer crust, cover with a kitchen towel while cooling.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: