ChefUptothePlate

Food, Nutrition and Cooking


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Irish Soda Bread (vs Corn Beef and Cabbage Dread)

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.