Irish soda bread is typically studded with raisins; this one, however, gives you a choice between two regional American dried fruits: New England cranberries or the tart cherries of Michigan and Door County, Wisconsin. This version is as hearty and craggy-crusty as classic soda bread, but with Organic Valleyís pourable yogurt in the batter, the results are less dense and more moist.
1. Heat oven to 375 degrees. Line a baking sheet with parchment paper, then butter the pan in the center to form a round that's about 9 or 10 inches in diameter.
2. Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Use a whisk to thoroughly mix the ingredients. Stir in dried cranberries or cherries. (If you use cherries, toss them with 1 teaspoon flour and chop them coarsely before adding them to the mixture.)
3. Combine egg, yogurt and butter in a second, smaller bowl. Whisk until well combined. Add this to the dry ingredients and, switching to a wooden spoon, stir the mixtures until barely combined. The dough will be somewhat thick and sticky.
4. Scrape the dough onto the prepared baking sheet to form a rough, roundish mound thatís about 7 inches in diameter. (Donít smooth the mound.) Bake until the bread is crusty and brown-tipped and a toothpick inserted near center comes out clean, 25-30 minutes. Let it cool on a wire rack (you can use the parchment paper to help slip the bread off the baking sheet).
5. Serve warm or at room temperature, sliced thickly or broken into large chunks.
Copyright by Terese Allen