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Wednesday, March 8, 2017

Irish Soda Bread



I’ve never attempted Irish Soda Bread, though the hubs has made it a few times for wine dinners. As much as I love eating carbs, I am coming to the conclusion that I am not much of a lover of making yeast dough. It isn’t that they’re hard. I think it’s just a matter of having to wait for dough to rise, and the older I’m getting the more impatient I seem to be.

This recipe was quite tasty though, easy to make and quick since it’s not a yeast dough. I recommend it as a lovely change of pace for breakfast time.

IRISH SODA BREAD
4 c flour + extra for shaping
4 tbsp white sugar
1 tsp baking soda
4 tbsp (1/2 stick) non-dairy margarine (note, I am omitting salt from this recipe because margarine is salted)
1 ¾ c plain soy milk
1 tbsp white vinegar
1 large egg, beaten
1 tsp grated orange zest
1 c dried currants, sprinkle with flour before mixing into the batter

  • Pre-heat oven to 375’
  • Line a sheet pan with parchment paper
  • Mix soy milk & vinegar together, set aside (this is creating “buttermilk”)
  • Combine flour, sugar, & baking soda with an electric mixer – use the paddle attachment
  • Add margarine, and mix on low speed
  • Mix beaten egg with orange zest, slowly add in “buttermilk”
  • Add egg mixture into flour mixture
  • Dough will be sticky
  • Add in flour covered currants
  • Mix together
  • Pour dough onto floured board & knead a few times into a round loaf
  • Place loaf on prepared baking pan
  • Lightly cut an X on the top of the bread
  • Bake 45-55 minutes, or until a skewer comes out clean when stuck into the bread
  • It will sound hollow if you tap on the loaf
  • Cool on a baking rack
  • Serve warm or at room temperature

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