Irish Soda Bread

Seven years ago our dear Irish friend, Craig McMahon, left this world way too early. Craig was an amazing man with many talents - a thespian, an outstanding baker, and a radio personality to boot. Twice a year he would throw huge parties for all his friends. The dates were set - July 5th and December 25th. There were no invites; you just knew to show up to enjoy the desserts he had been baking for weeks. To remember him, we make a true feast once a year. It just so happens our dear Irish friend left this world on March 17th. As such, we dedicate our Shabbat meal closest to St Patty's day to our friend Craig.

Here is the pareve soda bread recipe we made to accompany our corn beef. It was a winner, and as soon as Passover is over I am certain we will be making a few more loaves.

Irish Soda Bread (Pareve)

• 4 to 4 1/2 cups flour
• 2 Tbsp sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 Tbsp margarine
• 1 cup raisins*
• 1 large egg, lightly beaten
• 1 1/2 cups + 2 Tbsp almond milk
• 2 Tbsp white vinegar

*can replace raisins with 1/4- 1/2 cup of caraway seeds. Adjust to taste.

Directions

1. Preheat oven to 425F.
2. Create buttermilk replacement. Add vinegar to almond milk. Allow it to curdle for 5 minutes. Total volume of liquid should be 1 ¾ cups. Set aside.
3. In a large mixing bowl, combine 4 cups of flour, sugar, salt, baking soda.
4. Work margarine into the flour mixture. Add raisin.
5. Create a well in the flour mixture. Add beaten egg and almond milk. Mix the dough with a wooden spoon. Then continue to knead dough with floured hands just enough to form a ball. Be cautious not to over-kneed.
6. Transfer loaf into a greased skillet or a baking sheet. I use a deep sauté pan. Just remember the handle will be hot when you remove it from the oven.
7. Using a serrated knife, score the loaf with an “x” shape to create four equal quarters. This helps the loaf bake evenly.
8. Bake for 35-45 minutes. Use a skewer to test when done. Remove from oven (remembering the handle of the pan is hot). Let loaf sit in the pan for 5 minutes after being removed from the oven. Then remove to a rack to cool briefly.
9. Eat right from the oven, at room temperature, or sliced and toasted.