I’ve never attempted to cook an Irish recipe like this Irish Soda Bread, though the hubs has made it a few times for wine dinners. As much as I love eating carbs, I am coming to the conclusion that I am not much of a lover of making yeast dough. It isn’t that they’re hard. I think it’s just a matter of having to wait for dough to rise, and the older I’m getting the more impatient I seem to be. I hope you enjoy my take on this Irish recipe.

This recipe was quite tasty though, easy to make and quick since it’s not a yeast dough. I recommend it as a lovely change of pace for breakfast time.

IRISH SODA BREAD

4 c flour + extra for shaping
4 tbsp white sugar
1 tsp baking soda
4 tbsp (1/2 stick) non-dairy margarine (note, I am omitting salt from this recipe because margarine is salted)
1 ¾ c plain soy milk
1 tbsp white vinegar
1 large egg, beaten
1 tsp grated orange zest
1 c dried currants, sprinkle with flour before mixing into the batter

• Pre-heat oven to 375’
• Line a sheet pan with parchment paper
• Mix soy milk & vinegar together, set aside (this is creating “buttermilk”)
• Combine flour, sugar, & baking soda with an electric mixer – use the paddle attachment
• Add margarine, and mix on low speed
• Stir beaten egg with orange zest, slowly add in “buttermilk”
• Add egg mixture into flour mixture
• Dough will be sticky
• Mix in flour covered currants
• Combine together
• Pour dough onto floured board & knead a few times into a round loaf
• Place loaf on prepared baking pan
• Lightly cut an X on the top of the bread
• Bake 45-55 minutes, or until a skewer comes out clean when stuck into the bread
• It will sound hollow if you tap on the loaf
• Cool on a baking rack
• Serve warm or at room temperature