This is another recipe from this month's Rachael Ray Magazine. It was easy, quick, and good. (I neglected to take a picture, so the one above is from the RR website.)
Ingredients:
-1 1/3 c milk
-1 T fresh lemon juice
-4 c flour
-1 1/2 t baking soda
-1 t salt
-3 T butter (chilled and cut into cubes)
-1 c dried cranberries
-1 large egg
Directions:
1. Preheat oven t0 425. Line baking sheet with parchment paper. In a medium bowl, whisk together 1 1/3 c milk and the lemon juice; let sit at room temperature for 10 minutes.
2. Meanwhile, in a large bowl, combine the flour, baking soda and salt. Use pastry blender to mix in butter until coarse crumbs form. Stir in the cranberries.
3. Beat the egg into the milk mixture; stir into the flour mixture until just combined. Transfer the dough to a lightly floured surface and knead until it just comes together; form into 8 inch round and place on prepared baking sheet. Using a knife, score 1/2 inch deep X in the round. Bake until dark golden and crusty, 25-30 minuted. Transfer to a rack to cool completely.
The recipe called for a lime glaze, but since I was taking it in the car, I didn't add the glaze. You can find the directions for the glaze at the website.
No comments:
Post a Comment