Last year I made Irish soda bread for the first time and I really enjoyed it. It’s not sweet like corn bread, but it does have a subtle sweetness to it; which allows it to be used in a variety of ways. It get’s its name from the baking soda in it that is used as leavening agent instead of traditional yeast. It also bakes faster than yeast bread.
My favorite way to eat Irish soda bread is with either a hearty vegetable stew or chili. It makes for some great comfort food; especially while being cooped up inside during a long freezing winter.
Another yummy way to enjoy it is toasted with a generous spread of marmalade or peanut butter. My hubby will even just eat it plain for a snack. What is your favorite way to eat Irish Soda Bread?
Irish Soda Bread
- 4 Cups of flour
- 1 1/2 tsp of baking soda
- 1 1/2 tsp cream of tartar
- 1 tsp of salt
- 3 TBS of raw sugar
- 4 TBS of vegan butter (Melted)
- 1 flax egg ( 1 TBS ground flax seed + 2.5 TBS of water. Mix and let sit for 5 minutes)
- 1 1/2 Cups of vegan buttermilk ( 1 1/2 Cups of almond milk mixed with 1 tsp of apple cider vinegar. Let it sit for 5 – 10 minutes)
- Preheat the oven to 425º and grease a 9” round baking dish.
- In a mixing bowl, whisk together the dry ingredients. Flour, baking soda, cream of tartar, salt, and sugar. Once the dry ingredients are all mixed in, make a well in the center. Add the wet ingredients to the well and then begin to fold it into a dough with either a wooden spoon or a rubber spatula.
- Once the ingredients are mixed in, turn the dough onto a floured surface and knead with your hands until the dough has completely come together. Then form the dough into a ball.
- Place the dough onto the prepared baking pan and score an X (about a half inch thick) through the top center with a knife. Sprinkle a dusting of flour on top.
- Bake in the oven for 15 minutes. Then reduce the heat to 350º and bake for another 40 minutes. You want the final color to be a golden brown.
- Let cool and enjoy!