Reviewed: Mar. 19, 2009

The combined taste of raisins and caraway seeds in this recipe is wonderful. I never had Irish soda bread before, but this was great! This recipe will not give you cake-like bread, but a denser, scone-like loaf; I imagine it’s more of a traditional Irish soda bread recipe. I halved the recipe, left out the currants, and didn’t need to cook it quite as long as suggested. Thanks for a great recipe!

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 18, 2009

Loved it! I made two different recipes for Irish Soda Bread and far-and-away preferred this one for the following reasons: 1. Texture. This was so light and flaky. The other one I made was very heavy and dense. 2. Quick cooking time: Only 30 minutes! (I did need an additional 5 minutes.) 3. Round loaves: I like my Irish Soda Bread in round loaves, not in loaf pans. This makes 2 round loaves, so we ate one and gave the other away!

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Sara in SF

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Reviewed: Mar. 17, 2009

This had a wonderful texture and the kids loved it. I did not have currants or caraway seeds,but for our purposes I think that just raisins was perfect. I think this bread would have been great even without the raisins. It wasn't as powdery as some other soda bread recipes are.

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Mrs. Matteson

Cooking Level: Expert

Living In: Lowville, New York, USA

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Reviewed: Mar. 10, 2009

Now THIS is what soda bread is supposed to taste like! Perfect texture! This is the best thing to come out of my oven in a long time.

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Beth

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Reviewed: Jan. 28, 2009

I found this recipe very good,I just took the currants out though.

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Larisa

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

Very Good recipes! A lot like scones. I used my food processor to incorporate the butter which made it a lot faster than by hand.

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ANDREA6811

Cooking Level: Expert

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Reviewed: Aug. 24, 2008

This was great!

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doglover

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Reviewed: Mar. 17, 2008

I have never had Irish Soda Bread before, so I have nothing to compare this to. This was very much like a big, yummy, buttery biscuit. I didn't have caraway seeds or currants, so I only used raisins. I made one round with the raisins, and one without, because some of my family doesn't like raisins. I liked the one with the raisins better. They gave it a nice mildly sweet flavor. Maybe it was my oven, but I found that I needed to increase the baking time about 5-7 minutes and I had to drape foil over the bread for the last 10 minutes or so, to prevent over-browning. All in all, this was good.

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