Reviewed: Apr. 5, 2009

WAY too wet! I added extra flour, to thicken it up, but it came out really flat and crispy, and within half the time the recipe said.

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MARKER69

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Reviewed: Mar. 18, 2009

My recommendation is to skip the part about putting it onto the board. Scoop this right from bowl into the springform pan. It was delicious, moist, fast, and very easy.

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cookinconehead

Cooking Level: Expert

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Reviewed: Mar. 18, 2008

The bread was excellent. The hit of the dinner. Dense but not tough at all. Made without raisins or caraway and was still excelent. Also good dipped in coffee.

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HeatherRenee

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Winchester, California, USA

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Reviewed: Mar. 15, 2008

I agree w/everyone. Way too wet of a batter. I added an extra 1cup of flour and just poured it into a cake pan (like cake batter). It turned out a little rubbery-flavor not that great. It definitely needs baking soda. I would not recommend this recipe.

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tjballowe

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Reviewed: Aug. 20, 2007

I, too, wondered about the omission of baking soda, but I went ahead and tried this recipe as written. The "dough" was more like pancake batter. I had to add at least a cup of flour - probably more like two. All that kneading (to incorporate the flour) made the end result tough, but the flavor was good. This is my first attempt at homemade soda bread, so I haven't got anything of my own to compare it to, but the soda bread I've had in restaurants was lighter. I wouldn't make this again without serious modifications.

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Amy Austin

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Reviewed: Aug. 10, 2007

There is something wrong with the proportions of this recipe. Too much liquid for the amount of flour -- it doesn't hold shape. I also think it has too much sugar. I tried it as written and fed the results to the geese. Then I tried it with 4 cups of flour, added a little baking soda (it is after all, "soda" bread), and reserved a little of the egg for an egg-wash of the top. Much closer to the wonderful Irish soda bread I remember from my childhood -- cooked by neighborhood moms who were born in Ireland. Enjoy!

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hamptoncook

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Reviewed: Mar. 16, 2007

This is very easy to make and the bread has a wonderful flavor. I'll be making it again.

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Barb Nissen

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Reviewed: Mar. 28, 2006

quick,easy and delicous. served at my resturant on ST. Patricks Day and customers loved it. Left overs made great french toast.

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DEV

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Reviewed: Feb. 26, 2006

Too much wet stuff. No soda. It's soda bread. I changed baking powder for soda, used half the buttermilk and it was better.

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Anita

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Reviewed: Sep. 22, 2005

Very Easy. My family and friends loved it!

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LNAST

Cooking Level: Expert

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Reviewed: Feb. 28, 2005

Great Recipe family loved it

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SEARAY007

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Reviewed: Mar. 29, 2004

I love this recipe. It is the best one I've tried. It's sweet and delicous. I've tried over recipes and they haven't tasted the same.

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Amanda

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Reviewed: Mar. 15, 2002

This dough (or should I say batter?) is way too wet. I had to add almost an extra cup of flour. The recipe says to pour dough onto a floured board and shape into a loaf. After chasing the batter around the board for five minutes while adding flour to give it body, I was finally able to "pick it up" and put it in the pan. I will try this recipe again but cut back on the buttermilk.

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JODI BECK

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Reviewed: Mar. 18, 2000

I found this recipe for irish soda bread to be very easy to prepare and very tasty. I added my own variation by using a combination of golden and dark rasins along with a very small amount of lemon rind. My whole family just loved it!

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