Food recipes
Milk Free Irish Soda Bread
Milk Free Irish Soda Bread Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate soymilk, original a...
Milk Free Irish Soda Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
soymilk, original and vanilla, unfortified
lemon juice, raw
raisins, seeded
honey
oil, olive, salad or cooking
Directions:
Soak the currants (or raisins) in 1/2 cup of water in a microwaveable container and microwave for 10 seconds.
Set Aside.
Drain before using.
Sift flour and baking powder, baking soda, and salt together into a large bowl.
Add lemon juice to the soy milk; then add the milk, drained currants or raisins, oil, and sweetener (if used) and stir until all dry ingredients are moistened.
The dough should still be sticky.
Knead on a floured surface for 3-4 minutes until the dough can be formed into a very soft ball.
Place on a heavy baking sheet and gently flatten so that it is no more than 2 inches high.
Make deep cross cuts across the top (nearly halfway through the dough).
Place in 400 degree oven and bake for 40-50 minutes, until the crust is brown and the bread has a hollow should when tapped.
Cool on a wire rack at least 10 minutes before slicing.
It is best when eaten warm with or without a spread, but is delicious with jam.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
soymilk, original and vanilla, unfortified
lemon juice, raw
raisins, seeded
honey
oil, olive, salad or cooking
Directions:
Soak the currants (or raisins) in 1/2 cup of water in a microwaveable container and microwave for 10 seconds.
Set Aside.
Drain before using.
Sift flour and baking powder, baking soda, and salt together into a large bowl.
Add lemon juice to the soy milk; then add the milk, drained currants or raisins, oil, and sweetener (if used) and stir until all dry ingredients are moistened.
The dough should still be sticky.
Knead on a floured surface for 3-4 minutes until the dough can be formed into a very soft ball.
Place on a heavy baking sheet and gently flatten so that it is no more than 2 inches high.
Make deep cross cuts across the top (nearly halfway through the dough).
Place in 400 degree oven and bake for 40-50 minutes, until the crust is brown and the bread has a hollow should when tapped.
Cool on a wire rack at least 10 minutes before slicing.
It is best when eaten warm with or without a spread, but is delicious with jam.