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Irish Soda Bread

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This sweet and crusty bread is studded with tender currants, and perfect for breakfast!

Ingredients

  • 1 1/2 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
  • 1 1/4 cups currants

Instructions

  1. Preheat oven to 375º.
  2. Lightly grease a cookie sheet, or line with parchment paper.
  3. Mix soy milk and lemon juice together in a small bowl. Set aside.
  4. Prepare flax egg, and set aside to thicken.
  5. Work butter into the flour using a pastry cutter, fork, or your fingers until the mixture resembles coarse sand.
  6. Add the sugar, baking powder, baking soda, and salt and mix well.
  7. Next, stir the currants into the flour mixture.
  8. Add the milk mixture and flax egg to the other ingredients. Stir well using a wooden spoon until a soft dough forms.
  9. Turn the dough out onto a clean, flour-sprinkled surface, and knead until smooth.
  10. Divide the dough into two equal sections.
  11. Shape each section into a ball, and place on the prepared cookie sheet.
  12. Flatten each ball slightly, and make two 1/4-inch deep criss-cross slashes on the top of each loaf.
  13. Bake for 35 minutes, or until bread is golden-brown and crusty.
  14. Remove from oven and cool on a wire rack, or serve immediately!
  15. 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!

Find it online: https://seasonedwithsunshine.com/easy-irish-soda-bread/