Soda bread by anyone else’s description, this bread is my family’s link to the past. In revising it, I’ve attempted to maintain that link. The cranberries recall driving through Cape Cod with my grandparents to see the bogs filled with the tart fruits. The caraway seeds are optional, but they are to nod to my grandmother’s version, which was redolent with them, and, when coupled with the orange zest, the two dance well together in an Irish jig kind of way.

Cranberry Orange Soda Bread

2 1/2 cups (300 g) all purpose flour

1 teaspoon baking soda

½ tsp salt

1/4 cup (50 g) sugar

1 tsp caraway seeds (optional)

Zest of 2 oranges

3 ½ Tablespoons butter, chilled and diced

½ cup dried cranberries

1 egg, lightly beaten

¾ cup buttermilk

Preheat the oven to 400°F. Either butter a 5-inch cast iron skillet or line a baking sheet with parchment.

In a large bowl, stir together flour, baking soda, salt, sugar, caraway seeds, and orange zest. Add the butter, rubbing it into the flour mixture until it resembles coarse sand. Add the dried cranberries and mix.

Add the egg and the buttermilk and stir to form a sticky, shaggy dough. Let it sit a minute to allow the dough to hydrate. Turn it directly into the skillet or onto the parchment and quickly shape into a ball, and flatten lightly with your hand. Transfer dough to the parchment-lined baking sheet. Using a bench cutter or knife, score into quarters pressing nearly all the way to the bottom of the loaf (do not go all the way through).

Bake for 35-45 minutes or until cooked through and golden. Cool on a wire rack for 30 minutes. Spread slices with good butter and enjoy.