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Reviewed: Nov. 3, 2008

I followed the recipe to the "tee" and I simply did not care for this recipe. I am not Irish so I am not sure if this rating does the recipe justice. However, I have had plenty of Irish Soda Bread that have tasted a whole lot better. My kids didn't even like it (which is strange in itself). I felt the carraway seeds really did ruin the loaf. Perhaps using what others suggested...omitting the seeds, using Crasins, orange peel, etc. might have brought out better results. Thank you for sharing, it just did not please MY particular pallet.

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Mama Ducky

	Cooking Level: Expert
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Reviewed: Sep. 6, 2008

This Irish Soda bread is so easy to make and everyone loves it!

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evanston96


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Reviewed: Mar. 18, 2008

Easy to make and tastes great!! I had bought a soda bread from the grocery store last week for the first time and it was dry, like old biscuits, you had to eat it with a drink of something. I didn't feel like running out to get another and was expecting this to be kinda the same. It is a billion times better than what you get from the store!! Really good and easy to make. I only cooked it for about an hour and it was stll moist on the inside. Will make again and again!!!

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USALBRECHTS

	Cooking Level: Intermediate Home Town: Farmington, Michigan, USA Living In: Pinckney, Michigan, USA
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Reviewed: Mar. 18, 2008

I liked this recipe. I used the caraway seeds, but not the raisins. I used butter instead of margarine. The dough was pretty sticky, and I only kneaded it slightly in the bowl before gathering it into a ball and cooking it on a parchment-lined baking sheet. It didn't hold the "X" on the top, but that didn't matter. It was delicious!

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squawk93

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Mar. 9, 2008

This is so good and really easy. My 3 yr old daughter got a kick out of helping me and it was a good recipe (forgiving!) for her to participate in. I used a cast iron skillet to bake the bread in which gave it a wonderful brown crust that only baking in cast iron can do! I just wish it was a tad bit sweeter.

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NOELLER67

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Mar. 8, 2008

I made used this recipe last night.. I doubled it , I made one for home and one for hubby to take to work.. MMMMMMMMMMit was really good.. a keeper.. T.Y.

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cindy


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Reviewed: Mar. 4, 2008

Ok so this recipe rocks! I made it twice already, one thing I would say is watch out for your oven temperature...mine is a little hotter than most so my first loaf was a little drier (maybe take care to adjust the temperature and/or baking time. The first time I followed the recipe exactly, the second I used pecans, craisins and orange zest in place of raisins and caraway seeds....to die for. Also as I found the round loaf hard to slice the first time, I made my second on a cookie sheet and just rolled it out like a long fat baguette. Very successful. Anyways, thanks for the fantastic recipe! Amazing with strawberry jam.

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JENZA

	Cooking Level: Expert Home Town: Saturna Island, British Columbia, Canada Living In: Victoria, British Columbia, Canada
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Reviewed: Feb. 18, 2008

This was a great recipe! I let the butter, buttermilk, and eggs sit out for about 45 minutes.I didn't put caraway seeds in it, and I only baked it for about an hour. It turned out with a golden brown crust.

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John Thomas

	Cooking Level: Intermediate Home Town: Battle Creek, Michigan, USA Living In: Boston, Massachusetts, USA
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Reviewed: Mar. 17, 2007

FIve stars for ease and adaptability. I really liked the moist, biscuit-like consistency. I'm not a big fan of caraway seeds but they were pretty good. I don't like raisins at all so I didn't include them. I didn't have buttermilk so I used 1 c. skim milk + 1 Tbsp lemon juice for the buttermilk. I also added what little bit I had left of sour cream and plain yogurt to make up the other 1/2 c. buttermilk. It came out great! It was a perfect sized loaf for us. A nice and easy last-minute addition to our St. Patrick's day meal.

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Cyndi


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Reviewed: Mar. 17, 2007

Delicious and highly adaptable recipe. The caraway spreads taste throughout this dense yet light cake/biscuit-like bread. I used 1 cup of raisins instead of 1 1/2, which would have made it too sweet for my taste. It makes a huge loaf, so you may wish to halve the recipe, or just make it into 2 or 4 loaves. Everyone really liked it. Next time I'll try adapting the recipe altogether by changing the mix-ins to dried cranberry and walnut. Or perhaps orange peel and fennel.

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TRANSFORMER

	Cooking Level: Expert Living In: New Haven, Connecticut, USA
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