4 C all-purpose flour
¼ C sugar
1 tsp salt
2 tsp baking powder
½ tsp All Spice*
4 Tbsp unsalted butter, cold
2 C Dried Cranberries**
1 ½ scant C buttermilk
1 lrg egg
1 tsp baking soda
1 lrg egg yolk
1 Tbsp heavy cream
Heat oven to 350°. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder & all spice until well combined.
Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in dried cranberries until evenly distributed.
In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together, it should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.
In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about ½ inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.
recipe actually calls for 2Tbsp of Caraway Seed. I replaced the
caraway seed with all spice, I didn't have caraway on hand and I thought
the all spice would be a nice touch to the flavors of the bread.
recipe calls for 2 C raisins. I replaced the raisins with dried
cranberries, because I am not a big raisin fan. I like the taste of
dried cranberries as a substitute for things that call for raisins.