The recipe
Why it earned the handshake
Soda bread is the tent’s quick-change artist, and this version knows exactly how to use its short notice. Cranberries, orange zest, caraway, and a little sugar turn the familiar loaf into something halfway between bread and scone, while buttermilk and baking powder keep the crumb tender.
The official method is wonderfully brisk: rub in the butter, stir in the fruit and zest, bring the dough together, cut a cross, and bake. Paul’s handshake belongs to that balance of speed and flavour—the loaf is simple, but it arrives with a proper point of view.
Ingredients
- 400g plain flour
- 5ml table salt
- 10ml baking powder
- 50g caster sugar
- 5ml caraway seeds
- 50g unsalted butter, chilled and diced
- 100g dried cranberries
- Zest of 1½ unwaxed oranges
- 1 large free-range egg
- 175ml buttermilk
Method
- Heat the oven to 200°C/180°C fan and line a baking tray.
- Mix the flour, salt, baking powder, sugar, and caraway seeds. Rub in the chilled butter until the mixture resembles breadcrumbs. Stir in the cranberries and orange zest.
- Beat the egg and buttermilk together, then stir them into the dry ingredients with a wooden spoon. Use your hands to bring the dough together and shape it into a ball on a lightly floured surface.
- Put the dough on the prepared tray and cut a cross into the top with a sharp knife.
- Bake for 30–35 minutes, until risen and golden-brown. Cool completely on a wire rack before serving.
Baker’s tips
- Keep the butter chilled so the loaf keeps that tender, scone-like crumb.
- Bring the dough together lightly; soda bread needs gathering rather than a long knead.
- Cut the cross just before baking so the loaf can open cleanly.
- Let it cool fully before slicing, even though the orange smell will make that feel wildly unreasonable.
Make-ahead
The official recipe does not give make-ahead instructions and directs the loaf to cool completely before serving. Bake it on the day you plan to eat it for the best crust and crumb.
