Cranberry-Orange Walnut Soda Bread
Yield: 6-8 servings
This is a rustic, dense bread with a crunchy crust, a moist fruit- and nut-studded inside, and a light orange sweetness. Bread is ready to come out of oven when you thump it with your fingers and it sounds hollow.
3 ½ cups of all-purpose gluten-free flour
1 teaspoon backing soda
¼ teaspoon salt
2 oranges, zested
½ cup, cranberries, dried, sweetened
½ cup, walnuts, halved, unsalted, roughly chopped
1 ½ cups Greek yogurt or low fat buttermilk
1 large egg
2 egg yolks (from large eggs)
¼ cup orange juice, freshly squeezed
corn starch, for dusting
- Preheat oven to 425 degrees.
- Place fine mesh strainer over large bowl. Spoon flour into dry measuring cups and then place into strainer.
- Sift flour into bowl.
- Add baking soda and salt. Stir ingredients well with whisk.
- Place orange zest, cranberries, and walnuts in dry ingredients. Stir well; make sure cranberries are separated from each other. Set aside.
- In a large measuring cup or medium bowl, combine yogurt, egg, egg yolks, and orange juice.
- Add wet ingredients to dry ingredients. Use a rubber spatula to combine ingredients.
- Dust a 10-inch by 10-inch area of kitchen counter with corn starch. Place about a tablespoon aside to use on hands.
- Empty dough from bowl to counter. Coat hands with corn starch. Knead dough to combine ingredients and then form into a 6 to 8 inch diameter loaf.
- Put loaf on greased cookie sheet. Cut a 1/2 inch deep "X" in the middle of top of the dough.
- Place cookie sheet on middle rack in oven. Bake for 15 minutes at 425 degrees.
- After 15 minutes, decrease oven temperature to 400 degrees and bake for 25 to 30 more minutes. Remove from oven and place on cooling rack. Let cool 15 minutes before serving.
Wed, April 4, 2012
by Vanessa Maltin Weisbrod filed under