Irish Soda Bread
I made it for St. Patrick's Day, to go with our corned beef and cabbage. It turned out perfect and was a huge hit! I will keep this recipe, for sure, and will use it again.
Couple things I did differently. I used milk, soured with vinegar, since I had no buttermilk. I used Greek Fage unflavored yogurt in place of the sour cream. Other than these minor changes I followed the recipe. Also, because I didn't start the recipe till one hour before our company arrived, I decided to divide the dough into two halves and bake for half the time. I baked the two loaves for 25 minutes, checked with a toothpick, still a tad bit doughy, and baked for another 5 minutes. Perfect!! Melts in your mouth with butter! I will note, that the recipe says "Dough will be sticky" and this is for sure. But don't be concerned; this, I think, is what makes the bread so delicious and moist after it's done baking. All in all, I would say this one is a keeper. Luck of the Irish to you :)
1 user found this review helpful
Mar. 17, 2014