Cranberry Soda Bread

• 1 cup dried cranberries (or raisins)
• 1/2 cup Irish whiskey (or hot water)
• 4 cups bread flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 2 -4 tablespoons caraway seeds (optional)
• 2 tablespoons very cold unsalted butter, cut in small pieces
• 2 tablespoons honey
• 1 1/2 cups buttermilk

1. Combine the cranberries and whiskey (or hot water). Cover and set aside to rehydrate for at least 30 minutes, or up to 12 hours.
2. Preheat oven to 375u0b0F for at least 30 minutes (while the cranberries soak, if not soaking early) and line a baking sheet with parchment.
3. In a medium bowl, whisk together flour, soda, salt and optional caraway. Cut butter into flour with two knives, a pastry cutter, or your fingertips. Add honey, buttermilk and cranberries (with their liquid). Stir with a wooden spoon until combined.
4. Knead on a lighty-floured work surface until smooth. It will still be sticky; do not add too much flour. Form into a rough boule 6-8" in diameter and 1 1/2 to 1 3/4" thick. Slash an X into the top with a sharp knife, about 1/2" deep.
5. Bake in preheated oven 55-60 minutes until golden brown and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. If you prefer a softer crust, cover with a kitchen towel while cooling.

cranberries, irish whiskey, bread flour, baking soda, salt, very cold unsalted butter, honey, buttermilk

Taken from www.food.com/recipe/cranberry-soda-bread-450354 (may not work)