Just in time for St. Patty’s Day, this slightly sweet, slightly savory bread is perfect for a quick snack, or would even be great to use for a turkey sandwich. By using whole wheat flour and greek yogurt, this recipe adds fiber and protein to the traditionally not-so-healthy classic. The addition of rosemary is also my own twist, but it adds another level of flavor which you just can’t beat. Probably the easiest bread recipe you’ll find, your family and friends are sure to love this special holiday treat!
Ingredients
2 cups all-purpose flour, plus extra for cranberries
2 cups whole wheat flour
4 tablespoons sugar
1 teaspoon baking soda
½ teaspoons kosher salt
1 tsp dried rosemary (plus more to sprinkle on top)
4 tablespoons (1/2 stick) cold salted butter, cut into 1/2-inch dice
1 cup cold milk
1 cup greek yogurt
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
¾ cup dried cranberries
Directions
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, rosemary, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the milk, yogurt, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the milk mixture to the flour mixture. Combine the cranberries with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Do not over-kneed, just enough to get into a loaf shape. Place the loaf on paper lined and oiled sheet pan and lightly cut an X into the top of the bread with a sharp knife. Bake for 44 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.