This bread is wonderful for St. Patrick’s Day, but is also good to serve any time of year for breakfast or as a snack. I like to serve it warm topped with plain butter, but you can also simply eat it alone, or toasted with some triple crème brie and a drizzle of truffle honey for something truly decadent.
- 4 cups all-purpose flour
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 4 tablespoons (½ stick) cold butter, cut into ½-inch dice
- 1 ¾ cups cold buttermilk,
- 1 egg, lightly beaten
- ½ cup dried cranberries
- ½ cup julienned apricots
- ½ cup crystalized ginger
- 1 egg (optional)
- 1 teaspoon milk (optional)
Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt. In the bowl of an electric mixer, add the butter and the flour mixture on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk and the egg in a measuring cup. With the mixer on low, slowly add the buttermilk mixture to the flour mixture. Now add the cranberries, apricots, and crystalized ginger. Mix to combine.
The mixture may seem a bit wet, but dump the dough onto a well-floured board and knead it a few times into a round loaf. You may want to make 2 smaller loaves out of your dough. Place the loaf or loaves on the prepared sheet pan with parchment paper. If using the egg wash, beat the egg and add the milk, then brush the top and sides of the bread. Bake for 45-50 minutes, or until a knife comes out clean.