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Seasonal Recipe

Recipe for ginger soda bread

karoline boehm goodnick for The Boston Globe

Makes 1 round

Earthy and fragrant, this soda bread, made with some whole-wheat flour, has a bright zing of crystallized ginger along with ground ginger. The dough is well-moistened with buttermilk and enriched with just enough butter and sugar to balance it.

cups all-purpose flour
1cup whole-wheat flour
teaspoons baking soda
¼teaspoon salt
1teaspoon ground ginger
5tablespoons granulated sugar
4tablespoons (½ stick) cold unsalted butter, cut into chunks
1egg
cups buttermilk
2teaspoons vanilla extract
1cup crystallized ginger chunks, coarsely chopped

1. Set the oven at 375 degrees. Line a baking sheet with parchment paper.

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2. In a large bowl, whisk the all-purpose and whole-wheat flours, baking soda, salt, ground ginger, and sugar. Scatter the butter over the mixture. Using a pastry blender or two blunt knives, cut the fat into the flour until it is reduced to pea-size pieces.

3. In another bowl, whisk the egg, buttermilk, and vanilla. Pour the egg mixture over the flour mixture. Scatter the ginger chunks on top. With a rubber spatula, stir to form a dense dough. Knead it lightly in the bowl for 8 to 10 turns.

4. Form the dough into a plump ball about 6 inches in diameter. Place the ball on the baking sheet and, using a sharp paring knife, slash a shallow “X” in the top.

5. Bake for 45 to 50 minutes, or until the bread turns a ruddy golden color. Transfer to a wire rack to cool completely. Use a serrated knife to cut into slices.

Lisa Yockelson

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