Yield: 1 loaf
Preparation Time: 15 minutes plus 30 minutes baking
3 ½ cups all purpose flour
¼ cup granulated sugar
2 teaspoons baking soda
¾ teaspoon salt
1 teaspoon orange zest
4 tablespoons butter, cold, cut into pieces (1/2 stick)
1 to 1 ¼ cups buttermilk
1 large egg
1 cup dried cranberries
Preheat oven to 425 degrees
Sift together the flour, sugar, baking soda, salt and orange zest.
Whisk together 1 cup buttermilk and the egg.
Pour the buttermilk mixture into the flour mixture in three additions, mixing the dough with a fork after each addition. The dough should be moist and sticky. You can do this in a mixer, using the dough hook if you prefer. Use additional buttermilk if the dough is too dry.
Toss the cranberries in a tablespoon of flour, and mix them into the dough. Place the dough onto a lightly floured surface.
Shape the dough into a round, about 2-inches thick. Place the round onto a Silpat lined baking sheet. Use a sharp knife to cut a 1-inch deep cross into the top of the bread.
Bake until golden, about 35 to 40 minutes. The bread will sound hollow when tapped on the bottom. Cool on a wire rack.