Reviewed: Mar. 18, 2009

Good Bread! First time for making soda bread so I had nothing to compare it to. It looked like a big rough biscuit. I tried to make the x cut with a sharp knife but you really could not tell when it was done. I followed all the directions given but it did not look like the picture posted with the recipe. It's looks were definately deceiving.....it was very tasty!! A sort of dense bread with a little bit of sweet and tangy flavor. I will make this again and not wait for St. Patty's day next time.

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Jonna

Cooking Level: Intermediate

Living In: Republic, Missouri, USA

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Reviewed: Mar. 18, 2009

The best Irish Soda bread I have ever had! Used butter instead of margarine (since its all I had), added 1/2 cup of raisins to the dough during the final stages in the Kitchenaid, upped the sugar to a little more than 1/4 cup, and added an extra splash of buttermilk. Didn't grease the cookie sheet but used parchment paper (which created a nice light brown bottom). Basted 3 times, sprinkling granulated sugar each time, over 55 minutes with the oven at 350. Produced the most beautiful bread that was moister than most breads I have had, but still with a biscuit texture and slightly sweet with a great crust! A favorite and keeper for sure!

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Cathy

Cooking Level: Intermediate

Home Town: Patchogue, New York, USA

Living In: Billerica, Massachusetts, USA

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Reviewed: Mar. 18, 2009

First time I have ever made Irish Soda Bread, it turned out beautifully and was easy and tasted fantastic. I used butter instead of margerine and basted with butter only.

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SHERLIE

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Reviewed: Mar. 17, 2009

Very yummy with our stew today on St. Patty's Day! I did turn down the oven to 350 like others suggested and it turned out perfectly! Thanks!

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Natkar06

Cooking Level: Expert

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Reviewed: Mar. 17, 2009

It doesn't get any easier. Great texture. I used butter and added raisins. I'm going to use this same batter for a batch of scones. Many thanks to the submitter.

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M. A.

Living In: Palmer, Alaska, USA

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Reviewed: Mar. 17, 2009

I made this for St. Patties tonight. Cut the recipe in half and still had more than enough for a family of 4. This stuff is moist in the center and crisp and flaky on the outside. It had the delicate flavor of a country fair scone. I used powdered buttermilk and butter instead of margarine and it still turned out fantastic. I would definitely make it again.

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Ms. Poovie

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Reviewed: Mar. 17, 2009

Yum! I needed a last minute recipe to make to go with a dinner I was taking to a friend. This was the first one that popped up when I opened All Recipes, and I had all of the ingredients so I went for it. I made a batch and a half (so I could make 2 smaller loaves, one for our family and one for theirs), and didn't have quite enough regular flour so I used some whole wheat - other than that I followed the directions exactly and divided into 2 loaves. Oh - I didn't have buttermilk, so I used a conversion of milk & vinegar to make "my own" buttermilk. They came out GREAT and even my picky eater gobbled it up. The friend that I delivered dinner to liked it too (or at least she was polite and said she did, LOL).

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ALYSONBELDEN

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Reviewed: Mar. 17, 2009

Quite yummy. Went well with the Irish Stew I made for St. Patrick's Day.

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SakiFiz

Cooking Level: Beginning

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Reviewed: Mar. 17, 2009

For all the reviews, I thought this would be ambrosia, but only 1 out of 4 thought it was good and that was the "carb kid." The rest of us thought it was a strange mix of flavors, not quite melding: a bit "sour," sweet and bland. It was easy to make and I followed the recipe to the tee. I don't even think it would have been improved with dried fruit.

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Ttownbeth

Cooking Level: Expert

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Reviewed: Mar. 17, 2009

This is going to be on my st. paddy's day menu every year! I lowered oven to 350 and baked for about an hour. I also sprinkled sugar on loaf every time I basted. Thanks!

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yanni

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Reviewed: Mar. 17, 2009

WOW! My family loved this bread! It reminded me of basic baking powder biscuits, but a little richer, and a loaf took less prep time than the biscuits. Yummy! We served it warm with a little honey butter and will be serving it again soon!

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Tacy

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Reviewed: Mar. 17, 2009

Absolutely delicious, and oh-so-easy to make! Will become a regular for St. Paddy's Day...and even throughout the year!

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Beth C.

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Reviewed: Mar. 17, 2009

Finally a recipe with no bread machine!! This was so easy and so good. Thank You!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Mar. 17, 2009

It turned out very good but I think I added a 1/2 cup extra flour. (got distracted by kids and other food I was making). Mine turned out to be more like a giant biscuit but the flavor was great.

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mkw101

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

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Reviewed: Mar. 17, 2009

Very easy & delicious bread!

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Kristen

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Reviewed: Mar. 17, 2009

Made this for St. Pats with my 4 year old and it was SO good. We served it with mint jelly to add some green and it went very well. My only suggestion would be not to brush it before baking a little as it browns a little faster then it cooks that way, but that could also be because we made our loaf very thick.

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SL

Cooking Level: Expert

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Reviewed: Mar. 17, 2009

I suppose this isn't traditional soda bread, but we loved it! I subsituted butter for the margarine and left out a tablespoon of sugar since we wanted more of a savory bread. Served it with butter, honey, and jam.

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KATECALL

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Reviewed: Mar. 17, 2009

This was delicious and very easy to make. It was almost like a biscuit consistency when it was done. It smelled wonderful and tasted great. I did add about 1/2 cup of raisins and about 1 T of caraway seeds. The previous reviewer who said that you don't need to make all of the basting liquid on top (butter and buttermilk) was right. I cut it in half and still had a lot left over. Looking forward to having it for breakfast!

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My Brown Eyed Girl

Cooking Level: Expert

Living In: Chantilly, Virginia, USA

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Reviewed: Mar. 17, 2009

This is one of the best and easiest recipes for Irish Soda Bread. I did follow some other suggestions by using my mixer for apx 10 minutes to add all the ingredients. I also added 1 cup of raisins which I think is a key ingredient for Irish Soda Bread. I lowered the temp to 350 and cooked it longer. This is definitely a keeper.

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Judy F

Cooking Level: Intermediate

Home Town: Bloomingdale, New Jersey, USA

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Reviewed: Mar. 17, 2009

This was so delicious. I've never had Irish Soda Bread before but now that I have I will make it often. Very easy and yummy! Only thing I did different was that I used butter in place of margarine. Thanks for the recipe.

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