Disaster! This recipe is straight out of a Rachel Ray mag- the first time I made it, it came out perfectly- the best part is that you can easily come up with variations for each season- cranberry lime was good for the summer, maybe with currants and orange glaze for fall/winter. I thought I might try blueberry-lemon at some point too. Anyway, this was only the 2nd time I've attempted it and it was a COMPLETE disaster- it's in my trash can as I write this. Some slices were salvageable, but I took it out of the oven about 5 mins too soon, so the outside was nice and golden/crusty- the center was doughy. I ended up with 2 slices in the fridge for breakfast on Monday.
Cranberry Soda Bread with Lime Glaze
Ingredients:
1 1/3 cups plus 1 tablespoon milk
1 tablespoon fresh lemon juice
4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3 tablespoons unsalted butter, chilled and cut into cubes
1 cup dried cranberries
1 large egg
1 cup confectioners' sugar
Grated peel and juice of 1 lime
1 1/3 cups plus 1 tablespoon milk
1 tablespoon fresh lemon juice
4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3 tablespoons unsalted butter, chilled and cut into cubes
1 cup dried cranberries
1 large egg
1 cup confectioners' sugar
Grated peel and juice of 1 lime
Directions:
Preheat the oven to 425°. Line a baking sheet with parchment paper. In a medium bowl, whisk together 1 1/3 cups milk and the lemon juice; let sit at room temperature for 10 minutes.
Meanwhile, in a large bowl, combine the flour, baking soda and salt. Rub in the butter until coarse crumbs form, about 3 minutes. Stir in the cranberries.
Beat the egg into the milk mixture; stir into the flour mixture until just combined. Transfer the dough to a lightly floured surface and knead until it just comes together; form into an 8-inch round and place on the prepared baking sheet. Using a knife, score a 1/2-inch-deep "X" in the round. Bake until dark golden and crusty, 25 to 30 minutes. Transfer to a rack to cool completely.
Meanwhile, in a medium bowl, combine the confectioners' sugar, lime peel, lime juice and the remaining 1 tablespoon milk. Drizzle the cooled soda bread with the lime glaze.
Preheat the oven to 425°. Line a baking sheet with parchment paper. In a medium bowl, whisk together 1 1/3 cups milk and the lemon juice; let sit at room temperature for 10 minutes.
Meanwhile, in a large bowl, combine the flour, baking soda and salt. Rub in the butter until coarse crumbs form, about 3 minutes. Stir in the cranberries.
Beat the egg into the milk mixture; stir into the flour mixture until just combined. Transfer the dough to a lightly floured surface and knead until it just comes together; form into an 8-inch round and place on the prepared baking sheet. Using a knife, score a 1/2-inch-deep "X" in the round. Bake until dark golden and crusty, 25 to 30 minutes. Transfer to a rack to cool completely.
Meanwhile, in a medium bowl, combine the confectioners' sugar, lime peel, lime juice and the remaining 1 tablespoon milk. Drizzle the cooled soda bread with the lime glaze.
Looks done, does it not??
Somehow my glazed bread doesn't look quite like the bread on the Rachel Ray website...
These were the only slices that I could declare edible. Such a shame
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