Irish Soda Bread… Next to scones, this is one of my ultimate comfort foods (I admit, I love carbs…). Warm, moist, crusty and lightly sweet, it’s perfect by itself or with your favorite jam. Seriously you guys – it’s SO good! Let’s get started, shall we?
Making this soda bread is very similar to the process of making scones. If you can make one, you can make the other. The key is cold butter, and working quickly so that the dough doesn’t get over-mixed. Don’t let the list of steps scare you, it’s really as easy as 1, 2, 3 (Mix, Bake, Eat). 😉
This Irish soda bread is based off of a recipe in one of my mom’s old cookbooks. I used to help her make the original recipe when I was a kid. And today, my little one “helped” me mix the dough, so I guess I’ve officially passed the tradition on to the next generation. 🙂 Oh, and she helped me take the pictures, too (how cute is that little hand?!). This recipe is definitely kid approved. 😀
This recipe has been on my list to share with you guys since I started the blog, and with fall just around the corner, I decided it was time! I hope you love it as much as we have!
- 1½ cups soy milk
- 1 Tbsp lemon juice
- 1 flax egg*
- 4 Tbsp vegan butter (cold)
- 4 cups all-purpose flour
- 1 Tbsp sugar
- 1 Tbsp aluminum-free baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1¼ cups currants
- Preheat oven to 375º.
- Lightly grease a cookie sheet, or line with parchment paper.
- Mix soy milk and lemon juice together in a small bowl. Set aside.
- Prepare flax egg, and set aside to thicken.
- Work butter into the flour using a pastry cutter, fork, or your fingers until the mixture resembles coarse sand.
- Add the sugar, baking powder, baking soda, and salt and mix well.
- Next, stir the currants into the flour mixture.
- Add the milk mixture and flax egg to the other ingredients. Stir well using a wooden spoon until a soft dough forms.
- Turn the dough out onto a clean, flour-sprinkled surface, and knead until smooth.
- Divide the dough into two equal sections.
- Shape each section into a ball, and place on the prepared cookie sheet.
- Flatten each ball slightly, and make two ¼-inch deep criss-cross slashes on the top of each loaf.
- Bake for 35 minutes, or until bread is golden-brown and crusty.
- Remove from oven and cool on a wire rack, or serve immediately!
- Keeps well at room temperature for a few days, and in the refrigerator for up to a week and a half. However, it is yummiest when hot and fresh!
NOTES:
*The Flax Egg recipe is found here.
Sounds yummy 😋
Where do you purchase your currants?
Thanks, Trisha! 🙂 I usually purchase them from a local health food store.
This recipe looks quite delicious! I will have to try it sometime. I wonder if it would work with all-purpose gluten-free flour?
Thank you, Jacquelyn! 🙂
I’ve never tried it with gluten-free flour, but I don’t see why it wouldn’t work! I’d love to know how it goes if you try!