Serves 8 (1 loaf)

4 cups all-purpose flour
¼ cup sugar
1 tsp baking soda
1½ tsp salt
½ cup butter, cold, cubed
1¾ cups buttermilk
1 large egg
1 tbsp orange zest, grated
1 cup dried cranberries
¾ cup all-purpose flour

1. Preheat oven to 375°F. Line baking sheet with parchment paper.
2. In a large bowl, mix together first amount flour, sugar, baking soda & salt.
3. Add butter cubes; cut in with pastry blender or fingers until butter is size of peas.
4. In separate bowl, whisk together buttermilk, egg & orange zest.
5. Make a well in the middle of dry ingredients, pour in wet ingredients & cranberries. Stir with wooden spoon until dough starts to come together; it will be wet & sticky.
6. Spread some remaining flour onto flat surface & turn dough out onto it. Sprinkle a bit more flour over bread & begin kneading, adding more flour as needed, until bread is no longer sticky.
7. Form dough into a round loaf, place on the baking sheet. With sharp knife, cut an “X” into the top.
8. Bake for 45-55 minutes, until golden brown & bread sounds hollow when you tap it. Serve with butter.