This is an easy bread that will only take a little over an hour from start to finish. Also, you don’t have to make it just for St. Patty’s, it can be made as a side to any meal all year. Enjoy!
Ingredients
Dry Ingredients
- 4 cups all purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
Wet Ingredients
- 1 3/4 cups almond milk (or other plant-based milk)
- 1 1/2 teaspoons apple cider vinegar
- 2 tablespoons melted vegan butter (such as Earth Balance)
- 1 flax egg (1 T. flax meal + 3 T. water)
Instructions
- Preheat oven to 400 degrees Farenheit and grease a 9-in. round pan or cast iron skillet and set aside
- Prepare your "buttermilk" by adding apple cider vinegar to the almond milk
- Prepare flax egg, let set for a few minutes to thicken
- Set your wet ingredients aside
- Whisk together the dry ingredients in a large bowl
- Make a well, put flax egg in and gently stir
- Add in the milk and melted butter
- Stir mixture with a rubber spatula until combined and formed into a sticky ball
- With a little flour dusted on your hands form the dough into a ball, you can gently knead the dough if it's not sticking together well
- Dust a little flour on the bottom of your prepared pan and place the dough in the middle
- Now dust a little more flour to the top of your bread
- Score an X in the middle of your bread with a sharp knife, it should go about 1/4 in. deep
- Place the bread in your preheated oven for 35-40 minutes until it's golden brown on top and it sounds hollow when you tap the bottom (don't burn yourself!)
- Place the bread on a cooling rack and let rest to cool about 20 minutes before cutting
- Serve with butter or use it to sop up your corned beef and cabbage (or vegan Irish stew in my case)