The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Oct. 1, 2009
Had to give this bread 5 stars, to make sure I didn't hurt it's rating. Mine didn't turn out because I only had an 8-inch cake pan (which shouldn't hurt your rating, just my pride, lol). But, the part that stayed in the pan and did cook was really yummy. Fennel is good for tummy troubles so I was looking for a way to get it into my diet. This was delicious! Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Jun. 14, 2009
This is a wonderful variation on soda bread. I wound up using 1 cup bread flour, 1 cup whole wheat and 1 cup AP because I needed to shop and it still came out just wonderful. I cut the sugar back to 1/2 cup and I think that is just enough. We prefer savory to sweet. I also baked it in a 8" square pan because I don't have a 10" cake pan and kept my fingers crossed that it would not over flow. Thank you for a terrific recipe.
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Photo by BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
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Reviewed: Apr. 11, 2009
This was sooo good. The kids didnt like it but hubby and myself thinks its wonderful. So moist and full of flavor. Its similar to a succulent cornbread. Awsome!
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Cooking Level: Expert

Home Town: Willis, Texas, USA
Living In: Sparks, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
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Reviewed: Apr. 6, 2009
This was very good, but be warned, it is very cake-like in texture! I reduced the sugar by half because I wanted a more savory sort of bread, and it was still sweet and delicious. Once the leftovers get too tough to eat, try making French toast with it--it's surprisingly yummy for that!
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Cooking Level: Expert

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Jan. 28, 2008
Very easy recipe and yummy! Thanks for sharing.
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Cooking Level: Intermediate

Home Town: Boring, Oregon, USA
Living In: Bend, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Jan. 2, 2008
Loved it just as written. I should have cooked it the whole hour but it seemed done before then. It wasn't, even tho' it tested clean with a knife. I used a 9" springform pan which probably contributed to the 'rawness'. This was delicious!!!
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Cooking Level: Intermediate

Home Town: Poulsbo, Washington, USA
Living In: Wasilla, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Aug. 30, 2007
Wonderful! It has the flavor of a great Biscotti, but the texture of bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Dec. 5, 2006
I give this recipe five stars because it's so unusual! I'm not a big fan of fennel, but felt like I needed to try this recipe anyway. I really like it! It wasn't a huge hit with everyone who ate it, but it's definitely a conversation piece. I'll probably make it again, but it would be for a large crowd as it makes a lot of bread for a family of 2.5!
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Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA
Living In: New Lenox, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Apr. 29, 2006
Absolutely wonderful. More like a yeast bread than most quick breads I've made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Mar. 1, 2006
Seriously amazing, and seriously easy to make. I love the flavour of fennel - but even if you don't particularly like fennel, it's subtle and adds a nice punch to the bread. Almost everyone I've served this to has asked for the recipe!
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Jan. 16, 2006
I made this for a fennel-themed party, and it was a huge hit! I didn't change a thing, and I will make this often in the future. It was very moist and perfectly sweet - I served it hot as an appetizer, but it could be served with tea and coffee as a light dessert as well. It's still soft the next day.
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Cooking Level: Intermediate

Living In: Morristown, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.9 star rating.
Reviewed: Dec. 29, 2005
Very good bread. So sweet and moist. I served it with a German meal of dumplings and Sauerbraten for my Grandmother and other relatives and everyone raved about it.
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Cooking Level: Expert

Living In: Nutley, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Dec. 25, 2005
Delicious bread! My husband thought it was too sweet, so next time I might reduce the amount of sugar. Nice hot out of the oven or toasted the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Feb. 4, 2005
How can something that is so easy to make taste so good??? This soda bread was the star of my dinner. Tasty, easy to make - the whole family loved it. We had it with chicken in a hot and sweet sauce but it would also be great with any dinner that has lots of gravy. Next time I might experiment with reducing the sugar but it was great just as it is. Yum!
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Cooking Level: Expert

Living In: Thorne, Yorkshire, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Oct. 31, 2004
I just made this tonight for Halloween and loved it! I was skeptical about the fennel but it was subtle and scrumptious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Nov. 15, 2003
Wonderful! Great with savory foods or as a breakfast treat.
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Cooking Level: Expert

Home Town: Wellsville, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.9 star rating.
Reviewed: Feb. 7, 2003
Very good bread. Smoother crumb than I usually find in soda breads, so it's a nice change of pace. I think it got a little dry by the next day, so eat it right out of the oven for best results. Loved the sweetness.
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Cooking Level: Expert

Home Town: Davenport, Iowa, USA
Living In: Cottonwood, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Nov. 19, 2002
Wonderful! It's hard to believe it's a quick bread instead of a yeast bread. Versatile enough for almost any dish. I used nonfat buttermilk and I couldn't imagine how it could have tasted better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: Mar. 18, 2002
I took this soda bread to a St Patrick's Day party - it got rave reviews, and several people asked for the recipe.
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