Reviewed: Mar. 29, 2009

Good, basic recipe. Better the next day.

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Melba

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Reviewed: Mar. 25, 2009

The kids loved it! It was gone in a few hours

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ENO

Cooking Level: Expert

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Reviewed: Mar. 21, 2009

This was a very nice and easy-to-make bread. I did guess on the raisins and added about 1/2 cup, but next time would add a bit more. Took the advice - wrapped it well and put it aside till the next morning....great warmed with butter and served with coffee!

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TheWelshmansWife

Cooking Level: Intermediate

Living In: Monrovia, California, USA

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Reviewed: Mar. 20, 2009

Great recipe, even without the raisins or cranberries! Was a huge hit!

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NikkiP

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Reviewed: Mar. 20, 2009

I liked this a lot. I will probably only make it every St P day.

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Mar. 20, 2009

This is great, quick and super easy bread that uses ingredients you probably have in your pantry. I'll be honest - I didn't have buttermilk so I just used regular skim milk and it still tasted great - I can only imagine it tasting better with buttermilk.

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ACOMB08

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 20, 2009

This was great! I added raisins to mine and was told it was the "best Irish soda bread ever"

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Melissa Watson

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Reviewed: Mar. 19, 2009

I've never had soda bread so I had no idea what it was supposed to taste like. I didn't want it to be sweet so I omitted the sugar. Followed everything else exactly and it was delicious, basically like a biscuit in loaf form. And it was really easy, all ingredients most people have stocked in their kitchens at all times except maybe for the buttermilk. I'll definitely make this again.

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jessi

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Reviewed: Mar. 19, 2009

Really and truly fantastic!!! Absolutely no complaints, and I didn't even add or omit a single ingredient

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Rhea Blake

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Reviewed: Mar. 19, 2009

So easy to make and my husband loves it! Its moist denseness is reminiscent of cornbread. I divided the batter into two loaf pans because there seemed to be a lot of batter for just one standard size loaf pan. In retrospect, one pan probably would have been fine. I will definitely add this recipe to my arsenal of quick breads.

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2009

I made this recipe as directed and it worked, but I have had other soda bread that I like better. This renedered a product similar to any quick bread with a strong baking soda bite.

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wat2eat

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Reviewed: Mar. 19, 2009

Good bread; easy to make but why hasn't this recipe been revised to include raisins as shown in picture and is typically in soda bread?? Caraway seeds are optional.

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maureen

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Reviewed: Mar. 18, 2009

delicious bread! thanks!

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Faith

Cooking Level: Intermediate

Home Town: Jacksonville, North Carolina, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 18, 2009

This was excellent! So easy to make, and so delicious. It had a nice crunchy crust on the outside and was soft and moist on the inside. The texture reminded me a bit of cornbread. Was perfect with the stew I made for St Patrick's day. Will definitely make again.

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Mar. 18, 2009

This was my first time making this and it was so moist and delicious. I will definitely make this all the time now.

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CapeCodder

Cooking Level: Expert

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Reviewed: Mar. 18, 2009

I was looking for an Irish Soda Bread recipe that would appeal to my wee ones (ages 6 and 4) and this is it! It's not your traditional isb, but it is very good; moist and delicious. I will definitely be making this again. I also added 3/4 cup of raisins with yummy results. Can't wait to have it toasted with butter for breakfast this morning.

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Susan

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Reviewed: Mar. 17, 2009

I followed the directions exactly and it turned out perfect. I also added almost 1 full cup of currants and I had to cook it about 20 minutes longer that directed because I'm at a high altitude. We had this with coffee after dinner and we'll probably be having it for breakfast tomorrow too.

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CANDYANNN

Cooking Level: Intermediate

Home Town: Rising Sun, Maryland, USA

Living In: Aurora, Colorado, USA

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Reviewed: Mar. 17, 2009

Great recipe. Try substituting some Guinness for part of the buttermilk. You can also bake it in a 10-inch cast iron skillet and decrease the baking time (should take about 45 minutes).

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nc

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Reviewed: Mar. 17, 2009

Really loved it. Nice and moist and cakey. If you don't like your soda bread this way you may not like it. We served it warm with butter for dessert on St. Patrick's Day. Loved it!! I used a cup of raisins and I also used an 8x8 glass pyrex dish (was afraid of what one reviewer said about it overflowing a bread pan). I baked it half way between 300 and 325 for 40 minutes--it was perfect!

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rijg

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Reviewed: Mar. 17, 2009

Gotta give this recipe props for the fact that it is still delicious even though I forgot to add the sugar! I will definitely make it again... the right way! Very good topped with jam while still warm.

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