Reviewed: Jun. 20, 2008

I'm eating this hot out of the oven with some cheddar, and it's delicious! Just one thing--wet your hands before the kneading! I got messy b/c I didn't think to do it. It was very quick and easy otherwise.

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MAGGIEPCS


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Reviewed: Mar. 20, 2008

YUMMY! I love thick, dense, hearty bread and this fit the bill. I followed the recipe to a T (I did brush the tops with butter) and the loaves were cooked perfectly after 30 minutes. I took them to a St. Patty's day party and the bread went perfectly with all the other dishes.

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GatewayCook

	Cooking Level: Beginning
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Reviewed: Mar. 17, 2008

This is great! Very easy. Just make sure you don't over-knead it or it will get too hard. It is supposed to have a hard crust, very rustic. Yummy. Serve it with the Irish Stew recipe that has the rosemary and parsnips. Tasty combination for St. Patrick's Day. Don't mess with this recipe. Make it as written for an authentic Irish bread.

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Deena


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Reviewed: Mar. 17, 2008

If you are looking for the traditional Irish brown bread, look no further, this is it!!! I have been looking for a recipe for 15 years, since I spent a semester in Dublin - nothing else came close! Thank you for posting!! :)

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beachcakes


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Reviewed: Mar. 17, 2008

Very dense, rustic bread. The flavor reminded me a little too much of wheat thins crackers, but it is most likely my own fault. I left out the bread flour and used all whole wheat and oats. Next time I will use a little less wheat flour, more oats, and something else... maybe wheat germ or flax seed, maybe some caraway or poppy seed, too. All in all I really enjoyed it, as did my family.

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imallie

	Cooking Level: Expert Home Town: Ambler, Pennsylvania, USA Living In: Warren, Michigan, USA
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Reviewed: Mar. 17, 2008

I loved the ease of the recipe. Great authentic flavor!

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Pamzie

	Cooking Level: Intermediate
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Reviewed: Mar. 13, 2008

Tasty recipe!!! Try dipping it in honey mixed with guiness.

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Kelli


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Reviewed: Feb. 6, 2008

I am not exactly what went wrong here but I ended up w/ a hockey puck. I scaled it down to serve 3 so that it only made one loaf and it did not rise at all... I am not sure what went wrong. I am going to try again though b/c it was incredibly quick and for a hockey puck it doesn't taste 1/2 bad :) I really want a nice hearty and dense bread to go w/ a soup that I have so I will give this another shot.

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everydaycook

	Cooking Level: Intermediate
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Reviewed: Dec. 20, 2007

Cooked quicker than the recipe advised, but turned out great! Went well with Irish Stew.

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MEGLANGFORD

	Cooking Level: Intermediate Living In: Lake Forest, California, USA
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Reviewed: Dec. 20, 2007

I make this bread for my Irish man and he loves it!! Says it's just like mum used to make. I sneak in a bit more buttermilk than the recipe calls for, and bake about 5 minutes longer. We love it!

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jennstyle


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Reviewed: Dec. 8, 2007

You have no idea how hard I've searched for what I call "Real" Irish Soda Bread . . . with no add ins, simple ingredients, and of course, the x carved into the top. Thank you!

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Sylver


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Reviewed: Oct. 10, 2007

Quick, easy, delicious. I used half barley flour and half unbleached flour. Spread w/ goat cheese and diced onions fresh from the oven... whooowe!

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Domini


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Reviewed: Oct. 10, 2007

I followed the recipe to the "T" and I ended up with an extremely hard crust (Had to use a pizza cutter to cut!) and a not so great tasting bread. I won't be making again.

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Spicydeene

	Cooking Level: Expert Home Town: Staten Island, New York, USA Living In: Newark, Delaware, USA
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Reviewed: Sep. 23, 2007

This was just ok for me. I definately could have used a pinch more salt and more milk (my bread ended up being very dry). I will definatly increase both next time. I will probably also add some honey next time as well.

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Roz B.

	Cooking Level: Intermediate Living In: Milwaukee, Wisconsin, USA
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Reviewed: Sep. 18, 2007

Have been looking for a simple bread recipe and this is it. Followed recipe to the letter and everything came out great. With two of the four rounds, I experimented and made one with raisins and the other without, topping them generously with demerara sugar (I know, couldn't leave well enough alone, but I love variety). Great with or without the additions. Just add butter or your favorite jam. Really satisfying.

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TimBennett

	Cooking Level: Intermediate
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Reviewed: Aug. 18, 2007

This came out really well. I halved the recipe and made some changes - no wholewheat flour, so I used plain flour and added a little wheat germ for interest (about 1/2 cup). Everything else is the same. I was a bit worried when the dough seemed so wet, but it just came out of the oven and it rose, it's cooked, it's golden brown and delicious. It's moist but not overly dense, and has an almost chewt texture with a crispy crust. Great with cheese. Can't wait to see what it tastes like later. I gave it 4 stars because I want to try it with the wholewheat flour first.

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chennette

	Cooking Level: Intermediate
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Reviewed: Jun. 12, 2007

My co-worker is from Ireland, and when she tasted this bread, she said it was as close to the bread back home as it could get. I made one big loaf (per my co-worker's instructions) instead of the four little ones. I baked it an extra 10-15 minutes, and it turned out real nice. You definitely need some REAL butter on it though; that really adds to the flavor. Great recipe!!

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amcase83

	Cooking Level: Intermediate Home Town: Columbus, Ohio, USA Living In: Seattle, Washington, USA
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Reviewed: May 13, 2007

Not as sweet as other soda breads I've had, but I guess that's because it's more authentic. Got lots of compliments about it.

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histumness


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Reviewed: Apr. 6, 2007

I made this for St. Patrick's Day. It was a very dense bread that would be great with a stew or something else to dip it in. I made a second loaf with a bit of sugar and some raisins that most people preferred. We had the raisin bread thinly sliced with Dubliner cheese on it and it was very tasty!

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donut1130

	Cooking Level: Intermediate Home Town: Gaithersburg, Maryland, USA
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Reviewed: Mar. 25, 2007

Very easy to make. Yes, it's quite a dense bread and somewhat bland, but eaten with butter or jam, and it's not really an issue. Note: bake it on the middle rack of the oven. I did it on the second lowest rack, and the bottom came out too hard. Took 30 min to bake, and served it with the Special Irish Stew recipe. This bread would also go well with baked brown beans.

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Dave W.

	Cooking Level: Intermediate Living In: Fredericton, New Brunswick, Canada
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