It’s almost St Patty’s Day and although I love corn beef and cabbage, I know many households (including mine) are not all on the same page on that traditional meal. However I defy you to show me someone who doesn’t appreciate good “soda bread”- (gluten intolerant people, my apologies).
So in homage to my friend Jimmy’s mom’s (Celie Baynes) recipe, I offer you my somewhat healthier recipe for:
Irish Soda Bread ala Chef Up to the Plate (c) 2013 Chef Up to the Plate
1 lb all purpose flour
3/4 lb whole wheat flour
2 tsp baking POWDER
1/2 tsp salt
3/4 T granulated sugar
~ 1 lb raisins
5 tsp caraway seeds
3 cups light vanilla soy milk
1/2 cup egg substitute
Preheat oven to 400 degree F. Heat 2 regular loaf pans in oven.
Combine (sift as needed) all dry ingredients, then add raisins and caraway seeds.
Combine milk and egg substitute.
Make a well in the dry ingredients; add milk/eggs and stir to combine. The dough will be sticky.
Spray the 2 preheated pans with cooking spray. Spread half the dough in each pan.
Bake at 400 degrees for 15 minutes, then lower heat to 350 degrees and bake for 1 hour more. Cool and enjoy.