Reviewed: Mar. 18, 2012

This was very good. I planned to serve with a main dish of mussels, so I omitted the raisins and caraway. Was only in the oven for 50 minutes and was done...maybe the size of my pan cut down the bake time. Bread was great for dipping in the broth, and toasted well the next morning for breakfast. Will make again!

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Reviewer:

camprunfarm

Cooking Level: Intermediate

Reviewed: Mar. 7, 2012

NO NO NO caraway seed

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Reviewer:

roberta

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Poplar Grove, Illinois, USA

Reviewed: Dec. 7, 2011

Very,very good

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Reviewer:

Diane

Cooking Level: Expert

Living In: Camillus, New York, USA

Reviewed: Mar. 19, 2011

Made this recipe but added 3 teaspoons of baking powder and 2 teaspoons of baking soda. Also made one with chocolate chips and another with walnuts. The other was plain. I don't like raisins and cant eat caraway seeds. It came out delicious. My husband loved it. It reminded him of his great grandma's recipe.

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Reviewer:

Lucie

Cooking Level: Beginning

Home Town: Bronx, New York, USA

Reviewed: Mar. 18, 2011

The batter was very wet; I just dumped it out on the pan and it still worked out well. Used an extra 1/4 cup of raisins and no caraway seeds. Very good.

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Reviewer:

KeepPDXWeird

Reviewed: Mar. 17, 2011

This is not a dough but a batter. I did not add additional flour but simply poured it into a springform pan. It came out beautifully! I loved the sweetness and the caraway flavor.

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Reviewed: Oct. 30, 2010

I love this recipe! So easy and raises really high if you put it in a loaf pan. I made these modifications tho: I use 1 cup of plain yogurt & 1/2 cup of milk and substituted honey for the sugar and no raisins. Makes a very moist bread. Very filling tho.

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Reviewer:

trisha

Reviewed: Oct. 16, 2010

Turned out good, but maybe a little too sweet.

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Reviewer:

Hodapp87

Reviewed: Jul. 15, 2010

I absolutely love this bread! I did find it too wet the first time I made it, so I added 1/2 cup more flour and it handled much better. No kneading. I baked it on a cookie sheet and it baked evenly with a nice golden, crispy crust. Since I make my own baking powder fresh (cream of tartar/baking soda/cornstarch) it had plenty of soda in it to make it a true soda bread. I substituted currants for the raisins. Not a fan of caraway so I left them out. The second time around was perfect!

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Reviewer:

LAURE2

Cooking Level: Expert

Home Town: Sacramento, California, USA

Reviewed: Mar. 28, 2010

Wonderful recipe! It was very easy to make and is not at all dry. I would recommend this recipe to anyone, even people who aren't usually too successful at making bread.

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4 users found this review helpful