Irish Soda Bread
1-3/4 cups plain, non-sweetened nondairy milk
1-3/4 tablespoons apple cider or white vinegar
1-1/2 cups white flour
1-1/2 cups whole wheat flour
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup seedless raisins
1/2 cup soft silken tofu, beaten up with a fork until it's smooth
2 tablespoons any neutral-flavored oil (I use sunflower)
1. Preheat over to 350 degrees Fahrenheit. Buttermilk: In a measuring cup, combine nondairy milk and vinegar; set aside to curdle.
2. In a bowl, sift together the white flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Stir in the raisins.
3. In another bowl, combine the buttermilk, tofu, and oil. Add to dry ingredients and mix just until flour is moistened.
4. Turn into a oiled 2-quart round casserole or 5 1/4 x 9 1/2-inch loaf pan.
5. Bake for 1 hour. You can also put the batter into muffin cups and bake for 50 minutes (which is what I do). Let cool in pan for about 15 minutes before removing to cool on a wire rack.
This recipe is tweaked from my family soda bread recipe. It tastes exactly like the original --actually, no, I think it tastes even better, and I am someone who has very little patience for poor vegan approximations of traditional baked goods.
SO HOW'D IT GO?
This is the best soda bread that I have ever made, vegan or not. Thanks for the awesome recipe.
Still my favorite go to recipe for Irish soda bread. Comes out moist from the tofu and is a favorite in our household. Thanks again!
I found this on the interwebs and it is interesting http://www.sodabread.us/Recipes/sodabreadrecipes.htm
My curiosity was piqued when I read about ingredients like raisins and tofu to replace eggs. I'm going to give the brown bread a try!
My brother insisted on making a "fancy" bread tonight, so we whipped this out together in ten minutes, ran errands, and then came home to beautiful bread. I had a slice of this with Earth Balance, and it was fabulous. My brother loved his slice, as well. Thank you for this addition to our recipe box!
This recipe was super easy to follow, but I thought the result had more of a moist, cake consistency than a dense bread.
I also added caraway seeds, and powdered sugar on top, after it cools. I sliced, and served with Earth Balance. Delicious.
I can't wait to make this..
Better than I ever expected! So moist and delicious -- I am chucking my other recipe as this is #1 now! Thank you!
Followed the recipe with only a couple minor modifications. I used a box of currants instead of raisins (2 cups) and 2 T. caraway seeds. I dusted the top of the bread with 1 T. flour before baking. Just pulled it from the oven and it smells great, but haven't yet tasted it. Looks fantastic!