RACHAEL’S IRISH SODA BREAD
Serves 12
21⁄2 cups dried cranberries 5 cups flour 1 cup sugar 1 tbsp. baking powder 11 ⁄4 tsp. baking soda 1⁄2 cup (1 stick) unsalted butter, cut into cubes and softened 21⁄2 tbsp. caraway seeds 2 tbsp. lemon zest 21⁄2 cups buttermilk 2 large eggs 1. Heat oven to 350°F. In medium bowl, pour ⁄2 cup boiling water
1 over dried cranberries. Let sit 10 min. or until softened and plump, then drain well.
2. In large bowl, mix flour, sugar, baking powder, baking soda and 11 ⁄4 tsp. salt. With fork or pastry blender, cut butter into flour mixture until large crumbs form. Stir in cranberries, caraway seeds and lemon zest. 3. In separate bowl, whisk buttermilk and eggs. Pour into dry mixture; stir to incorporate.
4. Grease 12" cast-iron skillet. Place dough in skillet; smooth out top and cut a deep X. 5. Bake 1 hr., 10 min. Remove from oven;
Let rest in skillet 15 min. Carefully transfer to cooling rack and let cool completely.
PER SERVING: 449 cal, 9g protein, 84g carbs, 3g fiber, 37g sugar, 10g fat