Reviewed: Nov. 8, 2009

Moist and flaky. Nice recipe. More like a biscuit than bread.

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Hedelian

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Merced, California, USA

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Reviewed: Oct. 17, 2009

This is my favourite recipe that I have tried from allrecipes.com so far. I have made it multiple times and absolutely adore it. I bring it to friends' dinner parties and it is always a hit. We just had Thanksgiving last weekend up here in Canada and I made a slight alteration to the recipe to fit the season. I added 1 tsp of "Everything Nice Premium Baking Spice" (from the epicentre in Bridgenorth, ON - though I bought it at a gourment kitchen store in Southampton, ON). The spice is a mix of cinnamon, nutmeg, allspice, ginger, cardamon, cloves, mace and lemon. It changed the colour to a slight pumpkin-y orange - very appropriate for the season! And it added a beautiful aroma and fantastic taste. If I didn't have this pre-mixed spice on hand, I'd probably try mixing cinnamon, nutmeg, allspice and a bit of cloves.

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Sabina82

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Oct. 15, 2009

I followed the recipe to a 'T' but it came out quite dry. Probably a temp variation with my oven but probablywon't make this again.

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Pat Anderson

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Reviewed: Oct. 12, 2009

This was fantastic, I ate too much of it! For too people, it was almost too much, but very crumbly and a fantastic texture.

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dusty

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Reviewed: Oct. 10, 2009

So easy to make and soooooooo good. I halved the recipe ( using a whole egg and adding a couple of tablespoons of flour) thinking it would be plenty for just my husband and me..Next time I'll definitely make the whole amount. I took the bread out of the oven 15mins ago and it is already gone...Will be making again!!!!

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NataliaP

Cooking Level: Intermediate

Home Town: Wittlich, Rheinland-Pfalz, Germany

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 5, 2009

I've never made Irish Soda Bread before. This was really easy, and turned out really good! It's delicious the next day and after warmed up a little in the microwave with a little butter. Even better...honey butter.

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Murphy

Cooking Level: Intermediate

Home Town: Chino Hills, California, USA

Living In: Costa Mesa, California, USA

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Reviewed: Oct. 2, 2009

Very good and very very easy.

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issalyn

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Reviewed: Oct. 1, 2009

Being from an Irish heritage and having soda bread all the time growing up, I thought this was an amazing recipe. I was searching for a recipe that didn't need yeast (because I have the hardest time keeping an eye on it) and came upon this. It was incredibly simple to make, took hardly any time, and fresh out of the oven it tastes so delicious. Thank you so much for sharing this with us all!

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MarineWifeBaker

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Reviewed: Sep. 30, 2009

I made this tonight to serve with turkey and vegetable soup. It's a really great recipe! My whole family reallyenjoyed it. I only made a few minor changes: 1) I halved the recipe, but used a whole egg and a TB or two of extra flour 2)Honey instead of sugar 3) For the glaze I used one egg white beaten with 2 TB of melted margarine. I baked at 350 for about 28 minutes and coverd it with foil while it was cooling. PERFECT! Even better with a little honey drizzled on top.

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SLOANSMOM

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Reviewed: Sep. 16, 2009

Easy to make and tasty!

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Mei

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Reviewed: Aug. 30, 2009

Very tasty. Needs either some raisins or honey/butter on top.

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Rothgar

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Reviewed: Aug. 9, 2009

This is a very good and authentic tasting bread recipe. Even though it tastes a little biscuit-like to me, my Irish mother completely approved and reminded her of the old country. I like to make buttermilk pancakes and then make this bread with the leftover buttermilk. UPDATE. I made it again, but I substituted 1 cup of whole wheat for AP. Still came out great. I also split the dough into two balls so that it will cook more evenly and I can freeze or give away a whole loaf to someone else.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Aug. 1, 2009

This bread is terrific. I served it with potato soup and it was the perfect pair.

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Renssa

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Reviewed: Jul. 23, 2009

I made this for a dinner party as an addition to Irish Lamb Stew and it was a huge hit. I made no changes to the recipe whatsoever. As with the stew there were no leftovers at all. As a matter of fact I am making it again today for a friend who is having surgery. Unbelievably awesome! Thank you so much for sharing this!

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Rightwing

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Pinehurst, North Carolina, USA

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Reviewed: Jul. 22, 2009

The soda bread was good, but it tasted very similar to the southern biscuit. It was good for what it was , but biscuits are much better. I believe I will try using a biscuit recipe next time and make one huge biscuit.

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atclark

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2009

I first made this recipe using half bread flour and half whole wheat pastry flour. It was alright, but when I made it the second time with all white bread flour it was fantastic. I baked it at the recommended temperature until the top started to brown and then reduced the heat to about 325 until it was done inside.

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bakerjanna

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Reviewed: Jun. 21, 2009

Very easy and yummy! My family loved it...could not get enough of it. Wonderful as a side to the guinness corned beef.

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MommieCuzISaidSo

Cooking Level: Expert

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Reviewed: Jun. 19, 2009

This bread was very easy to make, and looked pretty. It's not something I'll make often, but it will do if I need bread in a pinch.

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silverlight928

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Reviewed: Jun. 14, 2009

I was not impressed with this bread. It was very dry and did not have much flavor. I have never made or eaten soda bread before so I am not a good judge as to what it should taste like.

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loves2cook74

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Reviewed: Jun. 5, 2009

This is fantastic. Beware: it does come out with a slightly dry and crumbly crust, but that is just to soak up the delicious corned beef & cabbage juice! It has a wonderful flavor that gets rave reviews every time I make it. The only thing that I disagree with is the "servings: 20" part. It is a dense loaf, but I'm not sure 20 servings is accurate. The pieces would be awfully small and that would not cut it for this yummy recipe!

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