CRANBERRY-MAPLE SODA BREAD
Fiber One® cereal plays host to a loaf packed with flavor from applesauce, cranberries and orange peel plus a touch of maple.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease large cookie sheet with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
- In large bowl, stir together cereal, flour, cranberries, orange peel, baking powder, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs; set aside.
- In medium bowl, stir together buttermilk, applesauce, maple syrup and eggs. Stir into cereal mixture until dough forms. Place dough on lightly floured surface. Knead 30 seconds to 1 minute or until smooth (if dough is too sticky, knead in additional flour, 1 tablespoon at a time). Shape dough into 7-inch round; place on cookie sheet. Cut X shape, 1/2 inch deep, on top of dough.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheet to cooling rack. Cool 30 minutes.
Nutrition Facts : Calories 270, Carbohydrate 49 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 12 g, TransFat 0 g
CRANBERRY ORANGE IRISH SODA BREAD
Crusty, buttery, and full of flavor. This Irish Soda Bread might not be the most traditional version ever created, but it is quite possibly the most delicious!
Provided by Kare for Kitchen Treaty
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with a silicone mat or a piece of parchment paper, or coat with non-stick spray.
- In a large bowl, mix together the four cups flour, sugar, baking soda, and salt.
- Add the butter and with a pastry blender or your fingers, squeeze and mix the butter in with the flour mixture until the butter is about the size of peas.
- In a medium bowl, whisk together the buttermilk, egg, and orange zest.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon just until the dough starts to come together. Add the dried cranberries and stir just until incorporated. The dough will be wet and sticky.
- Spread some of the remaining flour onto a flat surface and turn the dough out onto it. Sprinkle a bit more flour over the bread and begin kneading, adding more flour as you go, until the bread is no longer sticky and you're able to knead it easily.
- Form dough into a round loaf and place on the baking sheet. With a sharp knife, cut an "X" into the top.
- Bake for 45 - 55 minutes, or until golden brown and the bread sounds a little hollow when you knock on it. You can also try using a cake tester just to be sure - when it comes out clean, it's done.
- Let cool for at least 10 minutes, then slice, butter, and serve. Wrap tightly with plastic wrap; keeps at room temperature for up to 3 days.
ROSEMARY AND CRANBERRY SODA BREAD
Provided by Neven Maguire
Categories Bread Bake St. Patrick's Day Cranberry Rosemary
Yield Makes 1 loaf
Number Of Ingredients 7
Steps:
- Preheat 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.
CRANBERRY SODA BREAD
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
Provided by DrGaellon
Categories Quick Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the cranberries and whiskey (or hot water). Cover and set aside to rehydrate for at least 30 minutes, or up to 12 hours.
- 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.
- 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.
- 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.
- 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.
MAPLE CRANBERRY NUT BREAD
from "the perfect pantry" - http://www.theperfectpantry.com/2009/07/maple-syrup-cocktail.html
Provided by ellie3763
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Grease a loaf pan.
- Place dried cranberries and butter in a mixing bowl. Pour boiling water over and stir until butter melts. Allow to cool slightly, then add egg, maple syrup, and walnuts.
- In another bowl, mix together flours, baking powder, baking soda, and salt.
- Pour egg mixture into the dry ingredients. Stir until just moistened.
- Pour batter into the prepared loaf pan. Bake for one hour. Cool before slicing.
Nutrition Facts : Calories 159.2, Fat 4.6, SaturatedFat 1.2, Cholesterol 20.2, Sodium 356, Carbohydrate 26.8, Fiber 2.4, Sugar 8.7, Protein 4
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