Irish Soda Bread

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.