Chef Tom Fraker
A no-yeast quick bread associated with the Irish culture, but with a sweet twist.
4 cups All-Purpose Flour
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
4 Tablespoons Granulated Sugar
1 teaspoon Kosher Salt
1 cup Cold Butter, cubed
3 Eggs, divided use
1 cup Buttermilk
2 packages Melissa’s Organic Seedless Thompson Raisins
2 packages Melissa’s Sweetened Dried Cranberries
Preheat the oven to 375ºF.
In the bowl of a food processor, combine the flour, baking powder, baking soda, sugar and salt. With the processor running, add the butter one cube at a time and mix until it resembles a coarse texture. In a bowl, whisk together 2 eggs and the buttermilk. And the mixture to the processor along with the raisins and cranberries and mix until just until moistened.
Divide the dough in half and shape into round loaves. Place them a few inches apart on a greased baking sheet. Score an “X” on the top of both loaves. In a small bowl, whisk the remaining egg with a little water and lightly brush over the top of the loaves.
Place them in the oven and bake for 30-40 minutes or until golden brown and when a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool. Makes 2 loaves.