Today’s recipe for TWD is Irish Soda Bread. For the recipe, check out this weeks hosts: Cathy at My Culinary Mission and Carla at Chocolate Moosey. To see links to all the people who tried this recipe, see the LYL post at TWD.

Compared to the Rugelach a couple of weeks ago, this was easy as pie (where does that expression come from? Pie isn’t that easy.).

There are only four ingredients in this recipe, and you basically just mix, knead and then bake them.

One of the ingredients happens to be buttermilk, and as I wanted the bread to be non-dairy (not for allergy reasons, but for kosher reasons – you can’t eat dairy and meat together, and I wanted to eat the bread with a meat meal), I instead created a substitute for the buttermilk, using soy milk and apple cider vinegar. To do that you add one Tablespoon of Apple Cider Vinegar to a measuring cup and then fill it with soy milk until you get up to 1 cup. In the case of this recipe it needs two cups of buttermilk, so I added 2 Tablespoons of apple cider vinegar to the measuring cup and filled to the the 2 Cup level with soy milk. The milk immediately bubbles like so:

Soy 'Buttermilk'

Soy 'Buttermilk'

After mixing everything together the dough seemed a little too wet to work with, perhaps because of my fake buttermilk, I’m not sure:

Dough in Bowl

Dough in Bowl

I kneaded the dough on the counter and worked in some more flour until it seemed right. I added it to the baking dish, but I couldn’t really get a good X in the dough as the recipe called for:

Dough in Dish Before Baking

Dough in Dish Before Baking

Perhaps the reason I couldn’t get the X in the dough was because of my fake buttermilk, or I didn’t add enough flour when kneading. I’m not experienced enough with baking to know the answer to that. However, I baked it and it came out as so:

Bread after Baking

Bread after Baking

The proof is in the…bread. It was amazing. Really great texture and taste. Unfortunately I don’t have any pictures of the inside of the bread, as we ate it too quickly.

I do wonder if the crust could have been more brown, but other than that I was pretty happy with the outcome. I wonder, again, if using real buttermilk might have caused the crust to be a bit more brown, and if I could have brushed the outside with some kind of wash to get it more brown. Other than that it was a great recipe and so easy to make. Makes going out and buying fancy loaves of bread seem so silly.

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5 Responses to TWD: Irish Soda Bread

  1. Saira says:

    Your Bread looks Lovely … !!! Great job !!!! I never thought baking a bread can get that easy !!!

  2. marilyn says:

    nice modification for making the bread kosher and vegan! acidity can prevent browning; perhaps the vinegar is more sour than buttermilk would be? also sugars (like lactose) encourage browning.

  3. Julia says:

    I like the idea of soya milk and vinegar. I will do that in the future for family members with dairy allergies. I always struggle with how to replace various dairy products.

  4. Teresa says:

    That’s an excellent substitution! Glad to hear it worked well. And I suspect the saying has to do with how easy pie is to eat, not make. But perhaps that comes from my own experience…

  5. Cher says:

    I guess in this case, bread is easier than pie!
    Glad to hear the soy milk substitution worked well. That’s a good one to file away in the memory banks.

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