Reviewed: Sep. 29, 2007

This didn't work out well for me. My dough was really sticky and it was hard to form into a nice, smooth disc. The taste was really bland, even when I added a bit of sugar to the dough mixture. I won't be making this again, but it was nice to try. Thanks anyway.

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Reviewer:

{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 18, 2007

I loved the ease of this and thought the taste was wonderful! I used distilled white vinegar (that's all I had) and added a tsp. of powdered buttermilk. I am rating this 5 stars but my 8yo said it was "3 and 1/2 because its kind of hard and has a flour taste". Kids! (; Thanks for the great recipe!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: May 16, 2007

By far the easiest recipe ive seen here, and delicious too. it tastes awesome with raisins and i add a quarter cup of sugar, sometimes a pinch of cinnamin.

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The ocean

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Reviewed: Apr. 22, 2007

This was so simple! Welove it. I used "Spelt"flour and Red Wine vinager. It was great.

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shancar

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Reviewed: Mar. 19, 2007

Just anote make sure that your skillet is seasoned well. If not your bread will tast like the skillit.

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2 users found this review helpful

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Genia

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Mar. 17, 2006

As another reviewer said, this is a great last minute recipe! I used cider vinegar and added some sugar and a little handful of craisins. I also served it with honey butter. It was a big hit!

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klzee

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 16, 2005

This recipe works wonderfully, even when you're in a hurry. I've made it twice now, once with the sugar and once without, and it's fine either way. My husband, the soda-bread expert here, had me bake it for close to 30 minutes, so it would be very crusty; and that worked well. I meant to sprinkle poppy seeds on the dough before I baked it, but I forgot; so I just coated the finished bread lightly with butter and sprinkled the seeds on then--worked fine and looked great. You don't need a cast-iron pan. I just used an aluminum pie plate with a touch of Pam, and no problem at all. Thanks for the recipe, CG!

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CAROL

Cooking Level: Intermediate

Living In: Melbourne Beach, Florida, USA

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Reviewed: Mar. 20, 2004

There was definately room for improvement. Recipe needed to specify small cast iron skillet.However it was edible.

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JO_2001

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Reviewed: Jul. 22, 2003

This was a good last minute recipe. It needed something though, so the honey butter went well like suggested.

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Stacey

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Reviewed: Mar. 17, 2003

This quick bread saved me for St. Patrick's Day dinner, when I forgot to bake bread ahead of time. I didn't have an iron skillet, so I used a none stick cake pan. I dressed up the flavor by serving honey-butter with it. Even my finicky child loved it! Thank you for saving the day!

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15 users found this review helpful