Irish Soda Loaf

  • NRiley Posted: 03/23/10
    Worthy of a Special Occasion

    I'd never made an Irish soda bread before and this turned out very good. I think I could have reduced the bake time a bit because it was a little dry, but that's how I expect a soda bread to be. I baked it in a stoneware loaf pan so that could have had something to do with it. Definitely a keeper recipe.

  • portland Posted: 03/17/11
    Worthy of a Special Occasion

    this was a decent soda bread...easy to make and handle. the best part was the finished product; the egg wash gave the loaf a beautiful, professional crust.

  • Viktorija Posted: 06/19/10
    Worthy of a Special Occasion

    Really tasty raisin bread even thouhg the raisins which were on the top of the loaf get burned!! Moist, soft & delicious - suggest warm for the breakfast!!

  • racingchef Posted: 03/12/10
    Worthy of a Special Occasion

    Very tasty and easy to make. I did not need to bake my loaf as long as they suggested. Will definately make again!

  • marylew Posted: 04/06/11
    Worthy of a Special Occasion

    I HAVE MADE THIS RECIPE 2 TIMES. IT CAME OUT ON THE DRY SIDE, AND I WAS WONDERING IF 1 HR WAS A LITTLE LONG OR COULD I HAVE USED SLIGHTLY MORE BUTTERMILK. FAMILY LIKE THE TASTE AND TOASTING AND BUTTERING SOME PIECES ADDED A LOT TO THE TASTE. WOULD APPRECIATE ANY SUGGESTIONS. THANX

  • biscottihottie Posted: 03/17/12
    Worthy of a Special Occasion

    reading the above reviews, I have to agree that althought the bread was tasty , it was on the dry side. 400 degrees for 1 hour is WAY TOO much heat for the loaf. Had to turn the heat down to 350 about 30 min into baking because the top started to burn. That is the way I have mad other soda breads and they bake "just right"

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