I have fond memories of my mother grinding the flour for this bread herself (in a food processor) and the whole day imagining which of several inventive toppings I’d glop onto my chunk of bread. It doesn’t have to be St. Patrick’s Day to make this delicious bread. Go ahead! Find out what all the fuss is about!
6 TBLSP unsweetened non-dairy milk (I like almond, but whatever you choose will be fine)
1 teaspoon freshly squeezed lemon juice
1 cup all-purpose flour
2 TBLSP granulated sugar
½ teaspoon baking soda
Sprinkle of salt
1 TBLSP vegan butter
¼ cup currants or raisins
Pinch of caraway seeds (optional)
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking sheet or cover it with parchment paper.
- In a small bowl, combine milk and lemon juice. You’re making buttermilk, so set it aside to think about getting all lumpy.
- In another small bowl, whisk together the flour, sugar, soda, and salt. Then, using a pastry blender or a fork, cut the butter into the flour. It should resemble coarse sand.
- Create a well in the middle and pour in the faux buttermilk and the currants or raisins. Toss in the caraway seeds too, if you’re using them.
- On a lightly floured surface (I use a sheet of waxed paper for easy clean-up), knead the dough until it just comes together, 10 or 12 times. Don’t keep going, though, or the bread will get tough.
- Shape it into a disk about 1 ½-inches in height. Mine came out about 4-inches across. Cut an X all the way across the top with a serrated knife. It doesn’t have to be deep. Just clear.
- Bake for 40-45 minutes.
Serve with faux cream cheese, vegan butter, lemon curd, jam or marmalade. Spend the day speaking with a brogue.
- It’s really yummy with orange zest and orange-treated dried cranberries.