Putting the soda in Irish soda bread

A little follow up to this morning's newsletter! In true, quarantine-era scatterbrained fashion, I forgot to list the baking soda in the ingredients for this morning's soda bread recipe 🤦‍♀️

It's updated in a print-friendly version on the blog now. And here's that recipe, again:

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Vegan Irish Soda Bread

Serves 8

Ingredients

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• 1 1/2 cups oat, soy, almond, or cashew milk
• 1 tablespoon apple cider or white vinegar
• 4 cups unbleached, all-purpose flour (480 g)
• 1 teaspoon baking soda
• 1/4 cup cane sugar (48 g)
• 1 1/2 teaspoons Kosher salt​
• 5 tablespoons vegan butter, cold and cut into cubes (70 g)
• 1 cup raisins or currants

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Instructions

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1. Preheat the oven to 375F. Pour the milk into a mixing bowl and add the vinegar.

2. In a large mixing bowl, mix the flour, salt, baking soda, and sugar.

3. Use a pastry cutter or your fingers to mix the butter into the flour mixture—just as you would when making pie crust or biscuits. Stop when the butter is in pea-sized pieces.

4. Make a well in the center of the dry ingredients and pour in the milk + vinegar mixture. Use your hands or a spatula to make a sticky dough. You can shape and fold a few times, but no need for kneading—you don't want to overwork this dough. Fold in the currants or raisins if using.

5. Transfer the dough to a floured surface. With floured hands, gently form it into a circle, about 8 inches in diameter. Transfer to a piece of parchment. Score the top in an X shape.

6. Transfer the parchment and dough to a baking sheet or cast iron skillet. Bake for 45-50 minutes, or the bread is a deep golden brown. Enjoy!

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Happy St. Patrick's Day. I appreciate you!

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xo

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