Vegan Irish Soda Bread Food

IRISH SODA BREAD

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
• With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
• Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
• Cool on a baking rack. Serve warm or at room temperature.

VEGAN IRISH SODA BREAD

Steps:

• Get ready. Preheat oven to 375 degrees Fahrenheit. Line a medium baking sheet with a silicone mat or parchment paper. Make sure you have a surface - clean countertop or pastry board - to use when it's time.
• Make buttermilk. Add the milk to a 2-cup liquid measuring cup or small bowl. Stir in 1 tablespoon vinegar. Set aside for at least 5 minutes.
• Prep currants. In a small bowl, toss the currants with the 1 teaspoon flour. Set aside.
• Stir together dry ingredients. Add flour, sugar, baking soda, and salt to a large bowl. Mix together until combined.
• Cut in the butter. Using a pastry blender or two butter knives, cut the butter into the dry ingredients until crumbly. I like to use my hands to really get I there and incorporate the butter.
• Add wet ingredients. Add the buttermilk and currants and stir with a spatula or wooden spoon until combined. The dough will be wet and sticky.
• Finish prepping the dough. Sprinkle 1/4 cup flour on your surface and turn the dough out onto the surface. Sprinkle a little more flour on top of the dough. Fold the dough onto itself, adding more flour as needed, just until the dough is no longer super sticky (a little sticky is okay). Knead about 5 times then fold the corners underneath to form a ball. Set the dough on your baking sheet and, using a sharp knife, cut a large "X" into the top.
• Bake. Place in your pre-heated oven and bake for 35-45 minutes, until golden brown and a toothpick inserted into the middle comes out clean.
• Cool. Remove from oven and place the loaf on a rack to cool.
• Eat. Slice, slather with vegan butter, and enjoy! Makes excellent toast, too. Keeps at room temp for a good 3-4 days (keep wrapped with plastic wrap or beeswax cloth).

VEGAN SODA BREAD

Steps:

• Mix the plant milk and cider vinegar together in a jug, then set aside for 30 mins. Heat the oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment.
• Combine both flours, 1 tsp salt and baking soda in a large bowl, then pour over the plant-milk mixture and stir to combine. Bring together into a dough using your hands, then form into a ball. If the ball is very sticky, lightly flour your hands to make it easier to handle. Place the dough ball onto the prepared baking sheet and flatten slightly into a thick disc using your hands. Cut a deep cross into the centre using a serrated knife, then sprinkle over the oats and bake for 35-40 mins until the base sounds hollow when tapped. Leave on the baking sheet for 5 mins, then transfer to a wire rack to cool completely. Slice and serve.