The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 24, 2009
Oh my goodness this was so easy to make. It tasted wonderful too, thought I was back in Ireland. When I took it out of the oven I rubbed butter over the top and sides, so the crust wouldnt't be so hard. I served it at my St.Patricks Day dinner party and everybody Loved it. Was great toasted for breakfast the next morning. I will be making this again and again Thanks for sharing
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Mar. 19, 2009
AMAZING! I made this for St. Pattys Day a couple days ago and it was a huge hit. The only thing I did different was leaving out the carray seeds (Im not a big fan) and it came out great. Very easy to make and even easier to eat!
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Cooking Level: Intermediate

Home Town: Fishkill, New York, USA
Living In: Poughkeepsie, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 17, 2009
Good - but I did not have to bake for an hour and 20 minutes - probably only 55 minutes or so, and even then the crust was very dry and a little overdone. The middle was a nice texture. I am sorry I cut back to just 1 cup of raisins, I think the recipe is correct on this, 1 1/2 would have been better. I would have liked a touch more sugar, as well...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 13, 2009
This is a very good irish soda bread recipe.. I love the way it tastes and cannot get enough. I add caraway seeds and raisins
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 12, 2009
This is excellent. 1/2 the recipe easily fills a 9 inch small iron skillet. Second time I used fresh frozen cranberries instead of raisins and it was delicious too. I used caraway both times. Do not leave it out, it is what really makes this Irish!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 6, 2008
This Irish Soda bread is so easy to make and everyone loves it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Intermediate

Home Town: Farmington, Michigan, USA
Living In: Pinckney, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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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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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Expert

Home Town: Saturna Island, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Expert

Living In: New Haven, Connecticut, USA

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