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Reviewed: Mar. 18, 2008

Fabulous! I only used 3 cups flour and 2-2 1/2 cups skim milk eye balling it until the dough was sticky. I also added 1 -2 teaspoons caraway seeds. I would suggest cooking on a lower heat so the middle cooks through. Some guested had never had caraway seeds so the 1st bite I had a guest say she didn't care for the seeds by the time she finished that piece she changed her mind and had 4 slices total.

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Amanda C

	Cooking Level: Intermediate
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Reviewed: Mar. 17, 2008

Just made Irish Soda Bread for the first time using this recipe. It was absolutely delicious! My husband said it was the best he ever tasted! This recipe is definitely a keeper.

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kcosta3

	Home Town: Stony Brook, New York, USA
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Reviewed: Mar. 16, 2008

This is my first soda bread that finally came out perfect. I've tried other recipes that were more cake-like, but this was what I imagine when I think of soda bread. I had one modification, since I did not have buttermilk on hand: I used non-fat plain yogurt in the same quantity. It was delicious! Now I can't wait to have it as toast for breakfast.

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STEPHENCRIM


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Reviewed: Mar. 15, 2008

First time making Irish soda bread and I'm not sure if it came out completely right, it is really heavy, but it tastes good. Next time I'd probably just make biscuits instead.

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GLEAM

	Cooking Level: Intermediate Living In: Edmonton, Alberta, Canada
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Reviewed: Mar. 14, 2008

I chose this recipe over the one I use every year because I didn't have an egg on hand. It took a long time to cook in the center and as a result the rest of it turned out very dry. I still enjoyed it but my husband did not. It was easier to get down with some honey. If I used this recipe again, I would make two smaller loaves to facilitate the loaf baking more evenly.

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Kalie

	Home Town: Canal Fulton, Ohio, USA Living In: Akron, Ohio, USA
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Reviewed: Feb. 2, 2008

I just made this today and it is awesome, great, yummy...I had to use the substitution for buttermilk [vinegar & milk] and used 1 extra tablespoon of sugar and no raisins...very good..oh yeah and I cooked it at 350 for 50 minutes...yum, yum, yum!

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Tammy

	Cooking Level: Intermediate Home Town: Kenosha, Wisconsin, USA
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Reviewed: Apr. 2, 2007

This did not turn out well for me. Perhaps because I used wheat instead of white flour? It didn't seem as though there was enough moisture in the recipe.

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MSGYPSYLEE

	Cooking Level: Expert Home Town: Beverly, New Jersey, USA Living In: Cinnaminson, New Jersey, USA
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Reviewed: Mar. 23, 2007

this is sooo good! i had some irish bread from a friend once and there was no recipe exactly like it!!!! but i found this and this is exactly what i was looking for!!! thanx!

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Cookie

	Cooking Level: Beginning
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Reviewed: Mar. 19, 2007

This has an excellent taste. At first I thought I had too much flour and not enough liquid but it made a perfect round loaf and I'm not a bit dissapointed. I love the dense texture.

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Tinky


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Reviewed: Mar. 18, 2007

The flavor and the visual of the end product are what make this recipe so good. It really looks like the Irish Soda bread you think about, not the little rock hard disks you often see in the grocery store. The only thing I did differently was use regular (not golden) raisins.

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CTYankeesFan


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Reviewed: Mar. 17, 2007

This bread is excellent! Got rave reviews from friends at dinner tonight. Great texture for slicing. I added a bit more sugar to make it sweeter, but it's great the way the recipes states. It's a keeper at this house.

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Sherry

	Cooking Level: Expert
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Reviewed: Mar. 17, 2007

I have never rated a recipe before now. In the words of Rachel Ray - Yum-O! It's St. Patrick's Day and I wanted to make a soda bread and searched for a recipe. The only addition I made was brushing melted butter over the top before baking. The crust was very crunchy and inside was perfect (sometimes my breads are a little raw in the middle) Two thumbs up! Thanks!

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Hatchi


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Reviewed: Mar. 8, 2007

This came out so YUMMY!! I left out the raisins and had to use milk with a little vinegar because I didn't have any buttermilk, but it is wonderful! Cripy on the outside and a pretty yellow softness on the inside. I'm sharing the recipe with my best friend for her St Patties Day party. Thanks!!

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Stephanie


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Reviewed: Jan. 20, 2007

great!! will use this one again.. I couldn't get my hands on some butter milk so i used 1cup skim milk with 3/4 sourcream... the liqued wasn't enough, and needed more milk...but tured out great in the long run... becarefull not to over bake, mine needed 50 minutes... but it doesn't act like muffins, follow the guidelines

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TYLERLUPTON

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Calgary, Alberta, Canada
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Reviewed: Nov. 10, 2006

This is the soda bread I remember making as a little girl. Perfect as is or with rasins. Not too moist or dry.

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Reviewer:

Angela Watts

	Cooking Level: Expert Home Town: Sharon, Pennsylvania, USA Living In: Eliot, Maine, USA
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