Irish Soda Bread

Soda bread is usually best eaten as soon as it is baked, but soy protein powder, in addition to contributing health benefits, makes this pillowy loaf equally good the second day. Like most traditional soda bread recipes, this one uses buttermilk and calls for no added fat. Caraway seeds, cardamom and currants give it authentic flavor.

Serves: 4, makes 1 loaf

This appealing loaf is ready to pop into the oven quicker than a leprechaun's wink. When it emerges, golden as the proverbial pot at the rainbow's end, only you will know the true treasure in this Irish classic is soy protein. Slightly sweet, it is perfect with a cup of tea or following a casual meal of soup and salad.

Ingredients:

• 1 1/2 cups plus 1 tsp. unbleached white flour
• 1/3 cup Vanilla Personal Edge Fat Metabolizer Drink Powder
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/8 tsp. ground cardamom
• 2 T. sugar
• 2 tsp. caraway seeds
• 1/2 cup dried currants or raisins
• 3/4 cup low-fat (1%) buttermilk

Instructions:

1. Preheat the oven to 375В°F. Cover an air-cushioned baking sheet with baking parchment.
2. In a large bowl, combine the 1 1/2 cups flour with the vanilla soy protein drink powder, the baking powder, baking soda, salt, cardamom, and sugar. Stir with a wooden spoon to combine evenly. Stir in the caraway seeds and currants. Pour in the buttermilk. Mix with a wooden spoon until the ingredients form a soft dough.
3. Turn the dough onto a generously floured surface. Knead it 8-10 times. Set the dough in the center of the prepared baking sheet. Sprinkle on the teaspoon of flour, spreading it with your hand to coat the top of the dough. With a sharp knife or razor blade, slash the loaf across, cutting halfway through the dough. Cut a second slash at right angles, making a deep X.
4. Bake 35-40 minutes, until the loaf is well browned and makes a hollow sound when tapped on top and bottom. (If you have an instant-read thermometer, it should register 190В°F when inserted into the center of the loaf.) Cool completely on a rack. To serve, break into four pieces.