Preheat the oven to 375°F. Spray a nine-inch cake pan with cooking spray and set aside.
Using a knife, cut the butter into small cubes and store in the freezer for later use.
In a large bowl, mix flour, baking soda, salt and sugar. Set aside. In a separate medium bowl, whisk 1 cup buttermilk, sour cream and 1 teaspoon vanilla extract. Set aside.
Remove the butter from the freezer and add it to the dry ingredients. Using a pastry blender or fork, cut the butter into the flour mixture until the pieces become pea-sized. Add the dried cherries and stir to combine. Next, add the wet ingredients to the dry ingredients and stir until just combined.
Sprinkle a clean, hard surface with flour and knead the dough several times until it forms into a round loaf. Using a knife, cut a cross into the top.
Place the loaf in the oiled cake pan and bake in the oven for 45-50 minutes, or until cooked through and golden brown. About 2 minutes before the bread is done, remove it from the oven. In a small bowl, combine 1 tablespoon buttermilk, 1 teaspoon vanilla extract and a pinch of salt. Stir to combine. Brush the mixture over the bread and place it back in the oven to cook for 1-2 minutes.
Remove the loaf from the oven and cool on a baking rack for 5-10 minutes before serving.
To make this recipe better-for-you, replace 3 cups all-purpose flour with a mixture of 1 cup oat flour and 2 cups all-purpose flour, and replace ¾ cup sour cream with ¾ cup whole milk. Additionally, you may choose to add ½ teaspoon xanthan gum to the oat and all-purpose flour mixture to improve the bread’s texture.
Preheat the oven to 190°C. Spray a 23-centimeter cake pan with cooking spray and set aside.
Using a knife, cut the butter into small cubes and store in the freezer for later use.
In a large bowl, mix flour, baking soda, salt and sugar. Set aside. In a separate medium bowl, whisk 236 ml buttermilk, sour cream and 1 teaspoon vanilla extract. Set aside.
Remove the butter from the freezer and add it to the dry ingredients. Using a pastry blender or fork, cut the butter into the flour mixture until the pieces become pea-sized. Add the dried cherries and stir to combine. Next, add the wet ingredients to the dry ingredients and stir until just combined.
Sprinkle a clean, hard surface with flour and knead the dough several times until it forms into a round loaf. Using a knife, cut a cross into the top.
Place the loaf in the oiled cake pan and bake in the oven for 45-50 minutes, or until cooked through and golden brown. About 2 minutes before the bread is done, remove it from the oven. In a small bowl, combine 1 tablespoon of buttermilk, 1 teaspoon of vanilla extract and a pinch of salt. Stir to combine. Brush the mixture over the bread and place it back in the oven to cook for 1-2 minutes.
Remove the loaf from the oven and cool on a baking rack for 5-10 minutes before serving.
To make this recipe better-for-you, replace 3 cups all-purpose flour with a mixture of 1 cup oat flour and 2 cups all-purpose flour, and replace ¾ cup sour cream with ¾ cup whole milk. Additionally, you may choose to add ½ teaspoon xanthan gum to the oat and all-purpose flour mixture to improve the bread’s texture.
Pure Vanilla Extract
