There is something wonderful about Irish Soda Bread. Like so many other quick breads, it has just a touch of sweetness and is easy to make. Irish Soda Bread is delicious warm, right out of the oven.
Irish Soda bread was an everyday bread with baking soda as it’s only leavening agent. Yeast was expensive and hard to find, so baking soda was commonly used for baking.
This dairy and gluten free recipe also uses only baking soda for leavening and is ready in under an hour.
Enjoy this delicious bread all year round.
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Irish Soda Bread
Perfect to enjoy anytime of the day, this bread is perfect warm or toasted with butter or honey.
Preheat oven to 375 degrees.
Combine non dairy milk and vinegar. Whisk well and set aside for at least 5 minutes.
Measure out dry ingredients into a large bowl. Whisk until well blended.
Measure out raisins into a separate bowl. Remove 1-2 tablespoons of blended dry ingredients and add to raisins. Toss until raisins are well coated. Set aside.
Drop 4 tablespoons of butter substitute into dry ingredients and gently fold to coat pieces. With a pastry fork or two knives quickly cut butter into flour until reduced to very small pieces.
Do not use your hands, the butter substitute needs to stay cold.
Add raisins and orange zest, if desired, to dry ingredients and whisk to combine.
Make a well in the center of the dry ingredients, add non dairy milk mixture and beaten eggs. Mix gently until ingredients are blended and the dough forms.
Divide the dough in half and pressing firmly, form into two rounds or one very large round.
Place on a baking sheet covered with a silicone baking mat or parchment paper.
If desired, make shallow cross across the top.
Bake at 375 degrees for 40-45 minutes, until the internal temperature has reached 180° or until the loaf is lightly golden, any cracks are dry and the bread sounds hollow when tapped.
A single large round will take longer to bake, approximately 50-55 minutes.
If desired, brush with one tablespoon of melted butter substitute immediately after removing from the oven.
I have used both Almond and Cashew milk in this recipe with great success.
I find that this bread is best kept on the counter, wrapped in a towel for 2 - 3 days.
This Irish Soda Bread recipe is gluten free, dairy free and vegetarian.