Hands down, this is the easiest bread recipe I've made. This one is not gluten-free, but it is vegan. Gluten-free Irish soda bread I will soon try. Here is the recipe derived from one of Barefoot Contessa's Baking Basics episodes-happy bread making:
Ingredients
- 4 cups whole wheat bread flour
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 11/2 teaspoons kosher salt
- 4 tablespoons (1/2 stick) cold margarine, cut into 1/2-inch pieces
- 13/4 cups soy milk mixed with 13/4 Tablespoon lemon juice
- 2 Tablespoons potato starch
- 1 teaspoon grated orange zest
- 1 cup dried currants mixed with 1 Tablespoon whole wheat flour
Directions
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, potato starch and salt in the bowl of an electric mixer fitted with the paddle attachment.
Add the margarine and mix on low speed until it is mixed into the flour.
With a fork, lightly beat the soy milk-lemon juice mixture, and orange zest together in a small bowl.
With the mixer on low speed, slowly add the soy milk mixture in a steady stream to the flour mixture.
Combine the currants with 1 tablespoon of flour and mix into the dough.
Empty dough onto a well-floured board and knead it a few times into a round loaf. Make sure surface of loaf is smooth and free of cracks.
Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.
Bake for about 45 minutes or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Cut into slices of desired thickness and serve warm or at room temperature.
Combine the flour, sugar, baking soda, potato starch and salt in the bowl of an electric mixer fitted with the paddle attachment.
Add the margarine and mix on low speed until it is mixed into the flour.
With a fork, lightly beat the soy milk-lemon juice mixture, and orange zest together in a small bowl.
With the mixer on low speed, slowly add the soy milk mixture in a steady stream to the flour mixture.
Combine the currants with 1 tablespoon of flour and mix into the dough.
Empty dough onto a well-floured board and knead it a few times into a round loaf. Make sure surface of loaf is smooth and free of cracks.
Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.
Bake for about 45 minutes or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Cut into slices of desired thickness and serve warm or at room temperature.
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