Reviewed: Oct. 24, 2009

Great recipe, it was the 4th recipe I've tried for Irish Soda bread and it is by far the best. Though its traditional to use caraway seed I'm not a fan, so I left them out, and I only had 2 1/2 cups of rasins. The stickyness of the batter was concerning but I shouldn't have been as it cooked up great. After pouring, or should I say scooping the batter into my 9" cake pan, I floured my hands and patted it down slightly prior to cutting the cross in the middle. It was fantastic warm with butter and it held its own over the two days it lasted. It toasted up perfectly on the grill and even took to a warming in the microwave (10 sec @ 30% power) very nicely. This is a keeper!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mike

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

This recipe was passed on to me by a good friend and it was the best!!! I was in a hurry to make it due to excitement, and didn't have buttermilk on hand. Substitution options included yogurt, that I had. I sub'd vanilla yogurt for the buttermilk and dried cherries for the raisins. Decrease the sugar though a tad if you sub the yogurt.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chris

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2009

My mom says "I've never been a fan of Soda Bread." Meanwhile, I can't get her to stop eating it! Everyone loved this! The raisins are a MUST!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2009

Dietary ingredient changes: I used part soy milk instead of cow. I soured 1/2 cup digestible milk with 1 Tbsp of vinegar as I can't get buttermilk in Italy. I added the soured milk and mixed with the flour somewhat. Then I added the cup of soy milk as I had read you can sour it, but some complained that it made for a (too) strong taste the next day. Mine did not suffer from this. I used half white-half whole wheat, but I liked the white flour version only better that I made before. I only used 2.5 cups raisins, and it was chock full. I'm going to try a raisin-date mix and maybe some nuts too. Everything is better with nuts. This was excellent.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

funnyshoes1

Cooking Level: Expert

Home Town: Economy, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2009

Very good recipe. Not too cake like which I liked. I used it for sandwiches and also ate some just with butter. Yummy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JoJoWife

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Hoffman Estates, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 3, 2009

It was the first time this Italian lady made Irish soda bread. It was amazing. Many of the reviews I read kept stating that the dough was impossible to work with. My solution: I took a pair of disposable thin rubber gloves, washed them with soap and water. Rinsed thoroughly and the dough was so easy to work with.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

roz's house

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2009

This was really excellent. It is best on the first day only however. I made as described except I omitted the raisins and caraway. I will probably add the raisins next time. As noted by other reviewers the very idea of kneading this is absurd. It is a sticky, gooey mess once mixed. I just plopped it into the prepared cake pan and hoped for the best. In the last 15 minutes I set a piece of tinfoil over the top to keep from browning too much. Otherwise super easy and great. I might cook it five fewer minutes next time. Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2009

This Irish Bread brought lots of compliments! I brought it to work for St. Patrick's Day, and it was wiped out in no time! My only reason for rating it 4 stars is that the kneading was impossible! The dough is way too wet to knead. I suggest mixing as instructed and placing in the baking dish - it comes out just fine. I also used just 2 cups of raisins -- 3 is too much for me, but that's a matter of personal taste. Great Bread!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Suzie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2009

I MADE THIS RECIPE FOR MY 83 YR. OLD MOTHER FOR ST.PATTY'S DAY AND WE THOUGHT IT WAS DELICIOUS, DOUGH WAS VERY STICKY,BUT IT TURNED OUT BIG AND GOLDEN BROWN CRUST, I BAKED MINE IN A CAST IRON SKILLET JUST LIKE I WOULD CORN BREAD AND 75 MIN. ON THIS WAS PERFECT, WE ALWAYS MAKE THIS RECIPE ONLY, TRULY A 5 STAR RECIPE.....

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

luv2ride

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2009

Absolutely wonderful. Great flavor, easy to make, looks very impressive when you pull it out of the oven. As stated in the recipe, the dough is EXTREMELY sticky, but the bread turned out well. I'll be making this year-round.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2009

This was by far the best I ever made myself and best I ever tasted. It's beautiful to look at to boot. It's moist inside and crusty outside, just perfect. Mine cooked the entire 75 minutes. I will definately make it again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

2boysmama

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2009

I thought it was pretty good, hubby loved it! Looks impressive. Didn't have a full 3 cups of raisins; used a mix of raisins and dried figs, apricots, cranberries, etc to equal ~2 cups and it seemed to be enough fruit. Didn't have caraway seeds, but I put in some fennel seeds (or anise?) and it tasted good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ChelsTheCook

Cooking Level: Intermediate

Living In: Medford, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2009

I just made this last night, and it was great! I made a few changes. I used 8oz of plain yogurt (less calories) instead and used only 2 cups of GOLDEN raisins. It was very soft and moist in the center and had a crispy crust. It turned out great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melly

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2009

Made for St. Patrick's Day and my guests loved it! I didn't have buttermilk so I used regular then I added 1 cup golden raisins and half cup dried cherries (thats what I had) and it was adequate. Dense bread like a scone but moist and interesting. Will make again next St. Patrick's Day.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chefcookie1

Cooking Level: Professional

Home Town: Inglewood, California, USA

Living In: Lomita, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2009

I had no buttermilk, so I thought I would totally screw up this recipe but went for it anyway. I used Reduced Fat Lactose Free milk, added about 1.5 TBL vinegar and let it sit while I put together the dry ingredients. The batter was so gooey and sticky I was sure it would turn out bad, but I was wrong! I thought the raisins may turn away some of my family, so I made 2 loafs, one with raisins (only used about 1 cup) and one without. They both turned out wonderfully--and the version with raisins was so good I told my non-raisin eating family members to try it, they did--and thought it was actually better WITH the raisins (and they had liked it without as well). We had it with corned beef, cabbage, potatoes and carrots for our St. Patrick's Day feast! Great recipe, thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ABeyer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2009

Changes: I left out the carraway seeds and I used about two cups of mixed raisins since that is how much came in the bag. The dough was very gooey and difficult to knead so I just stirred it. I forgot to carve the "X" in the top. The bread baked in about 50 minutes. It was VERY GOOD! I was afraid it would be crumbly but the crust was nice and crisp and the bread was sturdy. It was not too sweet but makes a good dessert. I'd like to try it as French toast.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kelly cooks

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2009

This is a great recipe! I've received only rave reviews! I used low fat buttermilk, reduced fat sour cream, 1 1/2 cups raisins, and no caraway seeds - and it was just perfect! I recommend it highly!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

thymedout

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2009

YUMMY! I've never made this before. Anytime I have it at a restaurant I'm not crazy about it...but this recipe was VERY good and VERY easy!!!! I'd give it more than 5 stars if I could! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pegvg

Cooking Level: Intermediate

Living In: Hamburg, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2009

Was very tasty. Tasted Old country.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

triciathescrapper

Home Town: Liberty, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2009

Started making this recipe five years ago, as written. I then adjusted to my own taste by cutting the caraway in half (1/2 Tbsp). I use two cups of raisins instead of three (1 cup dark and 1 cup golden raisins, I like the contrast). I make five of these every St Patty's Day. One for me, one for work, one for a friend and two for a coffee shop that sells it! The loaves I make for the coffee shop are baked in giant sized EZ Foil loaf pans 11/75 X 5.5 inches. This recipe fits the loaf pan perfectly. Thank you so much for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful