Reviewed: Mar. 16, 2009

after 50 minutes of baking the bread looked nice with a golden top.. , used a toothpick on the side- clean, cut into the middle of it and it was still doughy. had to put it back in the oven... the cooked part did taste good.. next time will make 2 smaller loaves

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Emily Ann

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2009

I made this for a St. Patty's Day inspired meal and will now make this every time I get a chance. This was wonderful. The bread is dense and a bit crumbly but oh so tasty. It kinda has the flavor of a big biscuit. I did lower the heat to about 350 and baked for about an hour. The whole family loved it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

DJ & Rachel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2009

With a couple of small changes this the best soda bread recipe I have tried so far. The only changes I make are butter instead of margarine and less sugar. Great job on this recipe!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Eric Oberg

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2009

The dough seemed dry when I was kneeding it, but it turned out okay. I did have some trouble with the bread not being fully cooked, but that could by my OLD oven.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Catherine VW

Cooking Level: Expert

Living In: Pine Bluff, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2009

Delicious! I added a cup of raisins, rinsed with hot water, before the milk. Also added 1 T. lemon juice to milk instead of buttermilk. Basted w/ half the milk/butter mixture but might not even bother next time.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

KathCook

Cooking Level: Expert

Home Town: Danville, California, USA

Living In: El Dorado Hills, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2009

Would have been a 4*. My oven temperature isn't very dependable. Someone had said lower the temp and cook a little longer so I tried to get the oven to 350 F. and baked the bread a little longer. Neverthe less, at the 50 min mark, I stuck in the toothpick and it came out clean. Bread was done (no uncooked dough), but bread was dryer than it should have been, (crumbled instead of cut by knife). People still commented on how good it >tasted<.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2009

This was very easy and tasty. It didn't take too long to make and the crust was perfectly crunchy. The flavor was slightly sweet-which was good considering the baking soda can be a bit overpowering. I didn't use raisins and I'm glad I didn't. It was perfect as-is.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2009

Great recipe! The only changes that I made were to use milk and lemon juice, in place of the buttermilk (1 T. to milk, to make a cup), added raisins and caraway seeds, kneaded for two minutes with my Kitchen Aid and divided the dough into fourths. I wanted to have something to put on my mother's dinner table (she is in assisted living) for her and her three dinner partners, for St. Patrick's Day.I just took the four sections of dough, patted them into round loaves, followed the baking instructions, brushing with the egg and milk mixture again, halfway thru,and baking for 30 minutes. They came out perfectly. I took bread bags (cellophane), added some shamrock stickers and will place them on each of their butter plates tomorrow (as this is March 16th). I am sure they will really enjoy having their very own loaf of Irish Soda Bread.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

HEIDI IN TN

Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA

Living In: Seymour, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2009

Just made this for an office function to accompany Irish stew. It was an absolute hit! Very easy to make too. I had one issue though - as I was making it, I realized that I was out of eggs and had no time to run to the store. I used egg beaters - all I had was the cheese and chive variety, so I was a little concerned about how it would affect the taste. In the end, it worked, and no one could taste the cheese/chive mix in the bread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

grynkewich

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2009

I've never made Irish Soda Bread before, so I can't compare it to anything else, but this was an extremely easy and very tasty recipe. I made it exact to the recipe and loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JOHNANDSARASMOM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2009

This is a delicious moist bread that both makes a beautiful presentation and is so good. I added golden raisins to the dough and patted it out to an 8 1/2" round, baking it on floured parchment paper for a total of 40",lowering the oven temp the last 5-10 minutes. I basted it several times during the baking, and my only suggestion would be to keep the pan of butter/buttermilk on a warm part of the stove to keep it from congealing. Definitely a keeper that I'll be making again for Easter. Addendum: I should add that after reading some reviews that said the middle of the bread was not quite done, I cut my cross very deep into the bread. This allowed it to bake in 40", and altho it raised beautifully, it came out without the point in the middle. The bread came out scored equally into 4 parts which could have easily been cut or even pulled apart into 4 very large scones (or individual breads). I sliced each section individually with no problem.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

sweet cook

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2009

This Irish Soda bread was delicous and very easy to make. Like others, I used my Kitchen Aid Mixer with the bread attachment on, so I did not have to hand knead. I did not have buttermilk or regular milk so I used evaporated milk and 1/2 the sugar and it turned out fantastic. Next time I think I wil add some raisons.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

donnajs

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2009

This is easy, fun and delicious. The best moist and a great crust.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Claudia

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Clarkston, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2009

This is delicious. The only thing I did differently was adding raisins to the dough.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2009

Really good, especially right out of the oven with some butter. I had to substitute fat free yogurt for the buttermilk because that's what I had and I wonder if that wasn't what contributed to a slightly thicker bottom. I followed other reviewer's suggestions and turned the heat down and cooked for almost one hour. It turned out perfectly done.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Mara

Cooking Level: Beginning

Home Town: Durham, North Carolina, USA

Living In: Stuttgart, Baden-Württemberg, Germany

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2009

I Loved this !!! Easy to make--great the next day. I cheated and put craisins in mine-I know that's authentic but it tastes good.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

susanl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2009

Its like a jumbo biscuit. Very easy to make!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Crystal

Cooking Level: Intermediate

Home Town: Newberry, Florida, USA

Living In: Orange Park, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2009

Very easy and that's what I wanted for my first attempt at Irish Soda Bread. I added a couple more tablespoons of sugar, 1 c. of raisins and 2 Tbsp. of caraway seeds. I followed others advice and baked it at 350 for an hour. It's very dense and biscuit like. Overall, pretty good.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2009

Very easy to make and taste good. The timing for the baking is a little off but then again everybody's oven is different. I put half all purpose flour and half bread flour and i added raisins and dried cranberries.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

DaSuga

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2009

I make this recipe every year at my house, and it is a much anticipated treat. I prefer this to the "Irresistable Irish Soda Bread" recipe due to the fact that it has such a wonferful texture. It is worth the kneading.

Was this review helpful? [ YES ]
3 users found this review helpful