Typical Irish Soda Bread recipes require buttermilk to provide the extra lactic acid to activate the baking soda. Instead we add a little lemon juice to give the recipe enough acid to help the bread rise.

INGREDIENTS:

• 4 1/2 cups flour
• 2 Tbsp Splenda (substitute Sugar if you prefer)
• 1 tsp Salt
• 1 1/4 tsp Baking Soda
• 4 Tbsp Margarine
• 1 cup Raisins
• 2 Tbsp Caraway Seeds
• 1 egg equivalent of egg beater
• 2 cups low-fat Lactaid Milk
• 2 1/2 Tbsp Lemon Juice

DIRECTIONS:

1. Preheat overn to 425°. Combine Lactaid Milk and Lemon Juice and set aside for 5 minutes.
2. Mix together 4 cups of flour, Splenda, salt, and baking soda into a large mixing bowl.
3. Using your fingers (or a pastry knife) work the butter into the flour mixture until it is fully mixed in. Stir in the raisins and caraway sees.
4. Create a well in the mixture of dry ingredients then add the egg beater and milk mixture. Combine together with a spoon until dough is too stiff to stir. Sprinkle hands with flour and gently knead the dough into a ball. The mixture may be sticky, if it is add more flour until you can work with it.  Do not over knead the mixture, it will still be pretty sticky (like shortcake biscuit dough).
5. Transfer dough to a floured surface and knead the bread a few more times. Shape bread into a round loaf, then place into a lightly greased cast iron skillet (or a baking sheet).
6. Cut 1″ deep slits into the loaf to form an X in the top of the bread. Lightly sprinkle a few caraway seeds on top and bake in a 425° oven for 35 – 45 minutes. You can tell the bread is done when you can insert a toothpick into the center and it comes out clean or when you tap on the loaf and it sounds hollow.

SUGGESTIONS:

• If the top of the loaf gets too dark while baking put tin foil on the top.
• Remove bread from oven and let cool for 5 to 10 minutes. Server warm for best results.
• Serve with Corned Beef and Cabbage for a delicious Irish Dish.