Reviewed: Jul. 8, 2007

Good, as soda bread goes!

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Reviewed: Jul. 1, 2007

This was GREAT for a themed St. Patricks day party. We used real butter and jams, divine! Also tried lemon curd with it, that was the best. The warmness is what makes this.

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CareBear

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Jun. 5, 2007

I've never had Irish Soda Bread before but this was very tasty. I had to leave the raisins out because my daughter won't eat them.

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for the love of CHOCOLAT...

Cooking Level: Professional

Home Town: Midland, Texas, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: May 24, 2007

Loved it

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MICHELLEGACEK

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Reviewed: Apr. 5, 2007

easy to make, but i thought it was a little bland. substituted half the sour cream with yogurt. my husband didn't seem very excited about it either so probably won't make it again.

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candylamb

Cooking Level: Expert

Home Town: Fargo, North Dakota, USA

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Reviewed: Mar. 27, 2007

Good, but nothing to write home about. Added cinnamon to mine.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Mar. 26, 2007

Very good - as everyone said - it's a little cake-like, but definitely has the texture of a soft bread. And once it's toasted, it's out of this world (slice it thick b4 toasting). The sweetness is sublte onced it's done - just how we like it. (Similar to sweet Hawaiin bread) I use either currants or small dried blueberries. I think raisins are too big for this bread. I've also used this to make french toast. Slice it then let it sit out for a day to get drier. Taste and texture is like brioche. I've also added a little buttermilk or milk, whatever I have one hand, when my dough is a litte too dry About 1-2 tablespoons at most. (1 pint sour cream = 2 cups) Tip- cover tightly with foil after it's done and let it steam for 30 min. or longer. This will lock in the moisture. A trick for all loaf breads.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 24, 2007

Everyone loved this bread. It was even better the next day. I used craisins instead of raisins because my family prefers them. A great treat for breakfast toasted!

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BCAHRENS

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Reviewed: Mar. 20, 2007

LOVED IT!! It was the perfect sweetness and the cake-like texture was great. I took it to work and had to give our the recipe. It was a big hit with the family and work. I will be making this again

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Athena2222

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 20, 2007

good right out of the oven,but dried out quickly.

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Mar. 19, 2007

I also cut this recipe down to 2/3 to bake it in a 9x5 loaf pan and it turned out excellent. :) I'd never had a soda bread before and I was pleasantly surprised with how much we all enjoyed it. It's very similar in taste to a biscuit and yet sweeter... I baked it for closer to 75 minutes at 300 degrees and I used a wooden skewer to test for doneness so we wouldn't have a baked-outside, doughy-inside problem. Thank you so much for sharing, Arlene and Agnes! It's the best with butter and/or jam!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Mar. 19, 2007

Great recipe! I substituted nonfat plain yogurt for the sour cream and the bread was still moist and rich. Sprinkled caraway atop the loaves. Smelled great and kids loved it way better than the cabbage that came with the corned beef for our St. Patrick's Day dinner. (Big surprise!)

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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Mar. 18, 2007

I didn't have raisins on hand, so I used dried cranberries, instead. My son rated this bread as on a par with my mother's homemade, which places it a solid 5 out of 5!

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Anna

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Reviewed: Mar. 18, 2007

This recipe is marvelous. I do think that 1 1/2 of raisins would be better and plan to make it this way in the future. Best Irish soda bread ever made. Reviewed by: Cil D.

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Cil D.

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Reviewed: Mar. 16, 2007

This is a fantastic recipe. I've used this for 2 yrs and I absolutely love it!

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Lisa

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Reviewed: Mar. 16, 2007

very good, moist, and DELISH! yummy, and i used a bit less sugar then recommended, to help cut down the calories a bit, but still it was sweet and yummy. my mom bought some irish soda bread from the store, and it wasn't half as good as this. this was much, much more moist. 5 stars to this one!

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Jennifer Grant

Cooking Level: Professional

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Reviewed: Mar. 16, 2007

Delicious....tender, moist and delicate. I used splenda baking sugar instead instead of sugar and add 1 teaspoon of anisse seeds in addition to the raisins that I use 1 and half cup. This is the first time I try this kind of bread, so I don´t know if the original recipe calls for a dry bread, but I prefer a moist one, so this recipe is really a keeper for its simplicity and flavor. Thanks for sharing it. Mery

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MERY PLATA

Cooking Level: Expert

Living In: Panama City, Panama Province, Panama

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Reviewed: Mar. 16, 2007

This is my second recipe/attempt at Irish Soda Bread. This one turned out better than the last, but still not quite what I wanted. I believe this would have turned out a little better if I had reduced the cooking time a little bit, it got a little too done. The taste is good, more cake-like than the last recipe I tried, and not as dry. Really nice recipe, but not quite what I'm looking for...Thanks!

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Janett

Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA

Living In: Mechanicsville, Maryland, USA

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Reviewed: Mar. 16, 2007

This was the first time I ever made soda bread and I halved the receipe just in case, I had to go back and make more it was so good! So easy, even I could do it. And who doesnt have all these easy ingrediants on hand?! Great receipe! Can even make it healthier by using the splenda baking mix of sugar, and whole wheat flour, and fat free sour cream and it tastes just as delicious!

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wphgirl

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Reviewed: Mar. 15, 2007

This is an excellent soda bread added dried cranberries really moist will make often

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ALI18

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