Crème Fraîche Soda Bread
Servings:
12
prep time:
30 mins
cook time:
1 hour 0 mins
Total time:
1 hour 30 mins
Ingredients
-
4 cups flour
-
4 tablespoons sugar
-
1 teaspoon baking soda
-
1 teaspoon salt
-
1 teaspoon zest
-
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
6 tablespoons
-
Vermont Creamery Crème Fraîche
1 cup
-
⅔ cup milk
-
1 egg
-
1 cup fruit, we used cranberries, but currants or dried blueberries would also work well
Directions
- Preheat the oven to 350º
- In a large bowl, combine 4 cups of flour, sugar, baking soda, salt and orange zest. To this, pinch in the butter until the butter is about the size of peas and it's all coated in flour. Working the orange zest into the butter and flour mixture will release the citrus oils and help perfume the bread. Add the dried fruit and gently toss to coat completely in the flour. This will help the fruit stay evenly distributed within the bread as it bakes
- In a separate bowl, combine the crème fraîche, milk and egg until incorporated well. Slowly add the crème fraîche mixture into your dry ingredients and gently knead to combine until it forms a big ball
- Place dough ball onto parchment paper lined cookie sheet and lightly cut an X onto the top of the loaf with a sharp paring knife
- Bake for 50 minutes or until browned and tester comes out clean
- Slice or cut into thick wedges and serve with cultured butter.
