You ever have a day where you just feel like baking bread, but you do not really want to wait for it to rise? Well, I have the bread for you. I was thinking recently of our trip to Ireland some years back and I remember buying a lovely loaf of vegan Irish Soda Bread from the English Market in Cork. It was so amazingly delicious and wonderful with fresh jam in the morning. So let's get to it.
Ingredients
2 cups of soy milk (my go-to is always Edensoy, it is unsweetened soy milk and you can find this in a carton on the shelf and not in the cold section)
2 tsp of apple cider vinegar
4 cups of all purpose flour (best choice is King Arthur!) [note: keep about 1/2 cup on the side for kneading!]
3 tbsp of granulated sugar (I use organic cane sugar)
1 tsp baking soda
1 1/2 tsp salt
4 tbsp vegan butter (like Miyoko's), cold and cut into pieces
Method
Heat oven to 425*
In a small bowl, whisk the soy milk and vinegar together and set aside to curdle (this makes vegan buttermilk!)
In a large bowl, whisk flour, sugar, baking soda, and salt. Next add the butter and with clean hands work the butter into the flour until it is crumbly.
Pour the soy milk mixture into the flour mixture and stir until well combined with a wooden spoon.
Turn it out onto a lightly floured surface and lightly knead until it comes together. [TIP: if the dough seems wet and is sticking to your hands use a little flour to help minimize the sticking.]
Get it to a round shape and put into a cast iron pan and score the top in an X pattern. Be sure to use a serrated knife and cut 1-2 inches deep.
Bake for 40-50 minutes.
Take the bread out of the oven and allow to cool for about 10 minutes. Then tear and enjoy!
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