Who isn’t baking these days? I certainly am. One of my creations is soda bread. I mentioned it in New York Engagement on Chapter Nine where Krista had a family meal with the Ryans at their pub in Hell’s Kitchen. In the book, they served brown soda bread to go with Guinness caldereta, longganisa coddle, and chicken lechon. As the only flour I have at home was all-purpose white and I wanted it for breakfast and tea, I followed this Irish-American version with whiskey-soaked cranberries from seriouseats.com. The Ryans are Irish-Americans after all.

Ingredients:
1 cup dried cranberries (or raisins or currants)
1/2 cup Irish whiskey (or hot water)
4 cups bread flour
1 teaspoon baking soda
1 1/2 teaspoons salt
2 tablespoons unsalted butter
2 tablespoons honey
1 1/2 cups buttermilk

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit (~190 degrees Celsius) and line a baking sheet with parchment paper. Combine the cranberries and whiskey (or hot water). Cover and set aside to rehydrate for at least 30 minutes.

2. In a medium mixing bowl, combine the flour, baking soda, and salt. Cut the butter into slices, then work it into the dry ingredients with your fingertips until it is fully incorporated. Add the honey, buttermilk, and the cranberries and soaking liquid mixture. Stir with a wooden spoon until all the liquid is absorbed.

3. Flour your work surface lightly and turn out the dough. Gently bring it together without kneading so as not to overwork it. Form the dough into a 6-8 inch disk about 1 1/2 – 1 3/4 inches high and place it on your prepared baking sheet. Using a sharp knife, make four cuts all the way through to create eight triangles.

4. Bake for 50-60 minutes, until the bread is nicely browned, and a toothpick inserted in the center comes out clean. Cool on a rack. If you like a softer crust, cover the bread with a clean kitchen towel as it cools.

5. Serve plain or, as I do, with cream cheese and your favorite beverage. Mine is coffee with Baileys.  

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