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Irish Soda Bread

Perfect to enjoy anytime of the day, this bread is perfect warm or toasted with butter or honey.

Servings	Prep Time
28″ loaves	15minutes

Cook Time

45-50minutes

Servings	Prep Time
28″ loaves	15minutes

Cook Time

45-50minutes

Ingredients

1 1/2 Cup non-dairy milkmay substitute regular milk or buttermilk
1 1/2Tbls apple cider vinegarmay substitute rice vinegar, omit if using buttermilk
1Cup raisinsor cranberries
4Cup all purpose gluten free flour mix with xanthan gum
1tsp baking soda
1 1/4tsp salt
5Tbls powdered sugar
4Tbls butterunsalted, cold, cut into small pieces, or butter substitute
1tsp orange zestoptional
2 eggslarge, slightly beaten
1Tbls buttermelted, if desired

Instructions

Preheat oven to 375 degrees.
Combine milk and vinegar. Whisk well and set aside for at least 5 minutes. If using buttermilk, simply measure out and set aside.
Measure out dry ingredients into a large bowl. Whisk until well blended.
Measure out raisins into a separate bowl. Remove 1-2 tablespoons of blended dry ingredients and add to raisins. Toss until raisins are well coated. Set aside.
Drop 4 tablespoons of cut up butter into dry ingredients and gently fold to coat pieces. With a pastry fork or two knives quickly cut butter into flour until reduced to very small pieces. Do not use your hands, the butter needs to stay cold. Do not use your hands, the butter needs to stay cold.
Add raisins and orange zest, if desired, to dry ingredients and whisk to combine.
Make a well in the center of the dry ingredients, add milk mixture and beaten eggs. Mix gently until ingredients are blended and the dough forms.
Divide the dough in half and pressing firmly, form into two rounds or one very large round.
Place on a baking sheet covered with a silicone baking mat or parchment paper. If desired, make shallow cross across the top.
Bake at 375 degrees for 40-45 minutes, until the internal temperature has reached 180° or until the loaf is lightly golden and sounds hollow when tapped. A single large round will take longer to bake, approximately 50-55 minutes.
If desired, brush with melted butter immediately after removing from the oven.

Recipe Notes

I have used both Almond and Cashew milk in this recipe with great success. If you would like to use buttermilk, omit the vinegar.

I find that this bread is best kept on the counter, wrapped in a towel for 2 – 3 days.

This Irish Soda Bread recipe is gluten free, dairy free and vegetarian.