I really wanted to like this recipe as it's written because it's probably to most authentic recipe for Irish soda bread on Allrecipes. I made a loaf of this bread this morning. The results were so-so. Then it occurred to me how to improve it, so I made a second loaf tonight. This time I used 2 cups of BREAD flour. (We are baking bread, after all. All-purpose flour is for cake and cookies.) I then took the heat down to 325 and baked it for 35 to 40 minutes. AMAZING IMPROVEMENT. While baking, the loaf almost doubled in size; it was lighter and fluffier and tasted like real bread and was not like a dry hockey puck. The low baking temp also gave me a flakier crust that was less than 1/8 of inch thick all the way around. I will keep this recipe but I will use my adjustments. I think I've almost mastered real Irish soda bread, one of the easiest bread to make.
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I really wanted to like this recipe as it's written because it's probably to most authentic...