I was obsessed last March with making this bread for something festive for the St. Patrick’s Day holiday. I texted many of my friends a simple text:
“Have you eaten Irish Soda Bread before?”
Most of them said, “No, why?”
Guess what, they didn’t get to be testers. The ones who answered “Yes” did, and we had a hit!
And guess what again, I never had it either. That’s why I needed testers!
So I bring you this, almost too late, but there is still time! Even if it’s next year.
It’s super easy.
So grab some green beer, or some vegan Baileys, (or a shamrock shake – vegan, of course) and have a magically delicious day!
Vegan Irish Soda Bread
- cooking spray
- 1 cup unsweetened soymilk
- 2 tsp cider vinegar
- 1 tbsp flax seed milled
- 3 tbsp water
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 4 tbsp vegan butter Earth Balance
- 1/2 cup raisins
- Preheat oven to 375 degrees F. Spray an 8″ round pan with cooking spray. In a measuring cup combine soymilk with vinegar and set aside. In a small bowl combine the flax seed with the water, whisk and set aside.In a large bowl whisk together flour, sugar, baking soda, salt. Cut butter small and add to flour mixture using a pastry cutter or fingers to incorporate the butter into the dry ingredients until a coarse meal forms.Make a well in the center and add milk mixture and flax/water mixture. Give it a few stirs and then add the raisins. Mix until it comes together. With floured hands turn dough out onto a floured surface and knead a few times until it holds together and it isn’t sticky. You can add a bit more flour if needed. Place into the prepared pan and flatten a bit with your fingertips. The dough probably won’t reach the sides of the pan until it bakes up. Place the pan into the over and bake about 40 minutes or until a cake tester comes out clean and the bread is nice and golden brown.Cool in the pan on a wire rack for 10 minutes and then remove from pan. You can serve this hot or at room temperature. Store leftovers in a plastic bag on the counter.