Irish Soda Bread
Serves: One 8 inch round loaf.
4 cups unbleached all purpose flour, sifted
1/4 cup granulated sugar, sifted
1 1/2 teaspoons baking powder, sifted
1/3 cup salted allergy free butter substitute, I use Earth Balance
1 1/3 cup non-dairy milk
1 egg replacer, I use EnerG
1 teaspoon baking soda
1 cup raisins, optional
Preheat the oven to 350°F and, if using raisins, soak them in room temperature water.
Add the flour, sugar, salt, and baking powder to a large bowl. Whisk together to combine.
Cut in the allergy free butter substitute. Drain the raisins and add to the bowl at this point.
Combine the dairy free milk, baking soda, and egg replacer in a separate bowl. Pour the wet ingredients into the large bowl and combine until a thick dough forms.
Turn the dough out onto a floured cutting board. Lightly knead the dough and place into a greased 8 inch round pan. Score a cross shape into the dough with a sharp knife.
Bake in the oven for 1 hour or until the top is golden brown and a toothpick inserted into the center comes out clean.
Happy St. Patrick's Day to those who celebrate!