Roy’s Light Irish Soda Bread

12 servings          3 Better Balance Bites/Blue Points

Calories 135      Fat 1.5g   Sat. Fat 0.3g   Protein 5.3g   Carbs 24.6g   Fiber 0.8g   Sugars 0.6g

Ingredients

· Cooking spray

· 3/4 cup almond milk, room temperature

· 3/4 cup plain nonfat Greek yogurt, room temperature

· 1 large egg, room temperature

· 2 Tbsp light butter, melted

· 3 cups flour, plus more for dusting

· 2 tsp baking powder

· 1 tsp baking soda

· 3/4 tsp salt

Directions

1. Preheat oven to 400 degrees F. Coat your preferred baking pan well with cooking spray and/or line with parchment paper. (see notes)

2. Whisk almond milk, Greek yogurt, egg, and melted butter together in a medium bowl.

3. Whisk flour, baking powder, baking soda, and salt together in a large bowl, making a slight well in the center. (see notes) Pour the wet mixture into the dry and, using a sturdy spoon, mix the dough together until it just comes together. Pour the dough onto a lightly floured work surface and, with floured hands, knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour. (see notes)

4. Place the dough into the prepared pan. Using a very sharp knife, single-bladed razor, or bread lame, score an X that is 1/4”-1/2” deep into the top of the dough. (see notes)

5. Bake until lightly browned and hollow-sounding when tapped OR when an instant-read thermometer inserted into the center of the loaf reads about 195°F (90°C), 40-50 minutes. Remove from the pan and cool on a rack at least 30 minutes before slicing.

Notes

· There are options for the baking pan used.

o   My preferred method is to use a Dutch oven without the lid, one that is about 10” at the base. I coat it with cooking spray, then line it with parchment paper, though you can use just one or the other.

o   If using parchment paper, the best way to get it to fit into the pan is to crumple the paper to get rid of the stiffness and press it into place.

o   You can line a baking sheet with parchment paper or a baking mat, just be aware that the bread spreads a bit more on a baking sheet.

o   You can use a 9”-10” skillet. Cast iron is traditional, but any oven-safe skillet should work.

o   You can also use a 9”-10” cake pan or pie plate.

· This comes together very easily by hand, but if you would prefer using a stand mixer, here is the method: At Step 3, place flour, baking powder, baking soda, and salt in the bowl of the stand mixer. Using the paddle attachment, mix on low speed to combine, then slowly add the wet mixture. Increase speed to medium and mix until a soft dough forms. Let the dough rest for 5 minutes before transferring it to the pan.

· Don’t over-work the dough—meaning don’t keep kneading once it’s come together. This will make the bread tough.

· Don’t ignore the step for scoring the top of the dough with an “X” before baking. This gives steam in the bread a way to escape as it bakes and keeps it from coming out elsewhere and misshaping your bread.

· This bread lasts 2-3 days at room temperature but is best consumed the day it is baked.

· You can store it in the freezer for 2-3 months. Tightly wrap the loaf (or individual slices) in a layer of plastic wrap or foil before placing it in a freezer-safe bag or container. To thaw, remove from the freezer and allow to sit at room temperature until softened.

· This is delicious toasted, but can also be used for French toast, bread pudding, or croutons, especially if it goes stale.