Reviewed: Mar. 22, 2012

This is truly authentic Irish bread. I made it exactly as directed in the recipe and it was great. Delicious with thinly sliced smoked salmon (or even better, lox) and a few capers.

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Reviewer:

likestocook,hates to bake

Reviewed: Mar. 17, 2012

The baking time is WAY off. At 25 minutes the loaves were over baked. I took them out and covered them with a wet towel to try to keep them from being a brick. Taking it to a St. Patrick's party tonight. Hope they are edible.

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Reviewer:

Tristan

Reviewed: Mar. 16, 2012

This was just like the soda bread I had in Ireland. The other recipes I tried bore absolutely no resemblance to it. I make it every St Patricks Day now.

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Reviewer:

jah

Cooking Level: Expert

Living In: San Francisco, California, USA

Reviewed: Mar. 11, 2012

I'm so excited I found this recipe! I moved to Ireland for a while last year and one of my favorite things to do was run to the bakery and pick up a loaf of soda bread. It's been impossible to find it the same way here in the states, even at Irish bakeries, so I was ecstatic! This recipe is almost right on. I'm definitely making this again. Thanks for sharing the recipe!

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Reviewer:

silverstag21

Reviewed: Apr. 13, 2011

A good basic bread. The texture is moist and soft even though it is a dense bread. It has a very simple wheaty flavor that is good with blackberry jam. The second time around I added 2 tbsp honey and 2 tsp salt, raisins, and caraway seeds.

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Reviewer:

Cordsoror

Reviewed: Apr. 11, 2011

Easy to make and came out great! The rolled oats add a nice touch to this hearty bread. Nice crispy crust with a flavor that will not overwhelm your meal. Will absolutely make this again.

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4 users found this review helpful

Reviewer:

Langwidere

Cooking Level: Beginning

Reviewed: Mar. 26, 2011

I divided the mix into two parts, and mixed in a bit of brown sugar and raisins in one loaf. The other loaf was per the recipe. Both were delicious!

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Reviewer:

OUR3HOUNDS

Reviewed: Mar. 22, 2011

This did not turn out or look anything like the picture, however i am taking into the consideration that perhaps the baking soda has to be fresher than what i used?? We still ate it, but slathered it in honey and apple butter to cover up the taste.

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Reviewer:

Terri M

Cooking Level: Intermediate

Reviewed: Mar. 20, 2011

This was the easiest bread I have ever made! I did not have wheat flour, so I only used white. I had to add an extra 1/3 cup of flour or so because the dough was super sticky. Other than that, I used the recipe as written.

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Reviewer:

KOOLKATSARAH

Cooking Level: Expert

Home Town: Jefferson, South Dakota, USA

Living In: Algona, Iowa, USA

Reviewed: Mar. 17, 2011

OK, This is getting only 3 stars as it is a great base recipe, but needs work. First it totally needs 2 eggs and half a cup of vegetable/sunflower/flaxseed oil to make it soft and rise better. You can add 1/2 to 1 cup of extra buttermilk so you don't need to knead and just make it soft and sticky enough to put in a bread baking tin. Fits a 2 lb perfectly. You can also play around with the flours, I put in a total of 6 cups of whatever is at hand; brown flour, flaxseed meal, flaxseed whole, wheatgerm, rye flour, cracked rye... The result is a VERY healthy bread that is heaven. Top it with Kerrygold aged cheddar and you are in heaven... Lovely

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