The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 27, 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 20, 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.
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Cooking Level: Expert

Home Town: Economy, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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.
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Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 6, 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 2, 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.
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Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 31, 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.....
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 30, 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!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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.
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Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 20, 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 19, 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!
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Cooking Level: Intermediate

Living In: Hamburg, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 19, 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.
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Cooking Level: Intermediate

Living In: Medford, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 19, 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 18, 2009
Thank you for this recipe! My Mother who is Irish loved it ,I will be making this for St. Patrick's day.Even my picky 14 year old who does not like raisens ate it and had seconds!The recipe was perfect.
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Cooking Level: Intermediate

Home Town: Eastsound, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
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.
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Cooking Level: Professional

Home Town: Inglewood, California, USA
Living In: Lomita, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 18, 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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 18, 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!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 17, 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.
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Ant
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Cooking Level: Expert

Home Town: College Point, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 16, 2009
I always make the recipe exactly as written for a first try and then modify as I go along. Well I have to tell you this one is amazing. I didn't think it was going to come out well as the dough was almost a batter. But I saw other people wrote that they had a similar experience. I did have my oven turned up a little high (I'm experiementing with accuracy) so it was a little over done on the edges. I ran out of regular granulated sugar so I used my stash of vanilla flavored sugar. All in all it was amazing.
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Cooking Level: Intermediate

Home Town: Denville, New Jersey, USA

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