Copywriters’ Kitchen’s original, free-wheeling take on Irish Soda Bread required a light mixing hand, used “more milk and eggs” than traditional recipes and yielded a golden “eggy loaf.”
But what if your idea of celebrating Saint Patrick’s Day, le premier jour du printemps—or merely a hedonistic collapse into the weekend—doesn’t include dairy and eggs?
This recipe is for you.
Happily, the no-egg, no-dairy formula still yields a densely fluffy and moist loaf studded with fat, golden raisins and topped with a crackling sweet crust.
Irresistible hot out of the oven—here at Copywriters’ Kitchen we wash it down with cups of sweet, scalding Assam tea—the bread is also delectable the next day.
Cut it into thick slabs, pop them into the toaster and slather with Miyoko’s butter.
Irish-ish No-Knead Soda Bread Recipe (Vegan)
5 tablespoons Miyoko’s cultured vegan butter or other vegan butter
2 flax “eggs”: 2 tablespoons ground flax + 6 tablespoons water
3½ cups flour
¾ cups plus 2 tablespoons Demerara sugar
1 ½ teaspoon baking soda
1 teaspoon salt
1 tablespoon baking powder
1¾ cups almond or other non-dairy milk
2 teaspoons apple cider vinegar
1½ cups golden raisins
- Preheat oven to 350 degrees.
- Grease an iron skillet or 10” baking pan with one tablespoon vegan butter.
- In a small bowl or teacup, mix ground flax and water. Set aside while you put together the remaining ingredients.
- In a large bowl, combine flour, ¾ cup sugar, baking soda, baking powder and salt. Mix well.
- In a medium bowl, mix the almond milk and the vinegar, stirring well to incorporate. Set the milk aside for a minute or two to let it “clabber” or curdle. Add the raisins, flax “eggs” and two tablespoons melted vegan butter. Stir to mix.
- Swiftly dump the milk/raisin mixture into the flour mixture. Mix with a few quick strokes. The aim is to blend wet and dry ingredients quickly—but be sure to scoop down underneath to the bottom of the bowl to incorporate all the flour. Use as few strokes as possible and don’t stress about a few patches of flour.
- Spoon the dough into the skillet or baking pan. You’ll notice it’s a wet dough. No worries.
- Pour the remaining two tablespoons of vegan butter over the top of the dough and sprinkle with remaining two tablespoons of Demerara sugar.
- Slide the pan into oven and bake for 35-40 minutes until tester comes out clean.
Serves 8.
