Dec 20, 2008

Irish Soda Bread

I stumbled upon this recipe from an old Veg News Magazine this morning. I've been playing around with different bread recipes lately, and saw that this one required no kneading AND no rising, because it uses baking soda (thus the name), and baking powder. The consistency is dense, soft, and chewy on the inside, and has a great crunch on the outside. I also subbed some chopped dates because I didn't have enough raisins, and I thought it gave it a great sweet flavor! Great slathered in vegan margarine, as the magazine states, and a snap to make!


1 1/4 C. soy milk
1 T. apple cider vinegar
3 C. unbleached all-purpose flour
2 T. sugar
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1/2 C. raisins
1/2 C. dates


Mix together the soy milk and vinegar in a small bowl and set aside to curdle. In a larg bowl, mix all the dry ingredients, including raisins and dates, until well combined. Add the curdles soy milk to form a stiff dough (you may need to add a little flour if it's too sticky to handle). Now, just form the dough into a round, slightly flattened ball and place it onto a prepared sheet pan. Cut a large "X" on top with a sharp knife or scissors (about 1" deep), and bake for 35-45 minutes at 375 degrees. Let it cool for about 10 minutes before cutting in.

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