This bread was amazing! I was just in Ireland last week on vacation, and returned home without the loaf of brown bread I purchased (it wouldn't fit in my suitcase). I was desperate to find a substitute and relive the bread that I ate daily while in Ireland. This recipe fit the bill! And it was ridiculously easy! This was the first time I made a bread and I was nervous that I would 'overwork it'. I stuck to the recipe 100% and only used one tsp of milk to get the right consistency. The loaf baked up perfect, smelled delicious, and even my hubby (who normally doesn't like wheat breads) loved it. I will definitely be adding this to my recipe box.
I haven't found anything this bread isn't delicious with, but try it warmed with butter and honey for an extra special treat. My husband and I are not huge bread eaters but I made this 2 days ago for St. Patrick's Day and the loaf is nearly gone. I baked mine for 45 minutes because it was still a little doughy at 40, but followed the recipe exactly other than that. I can't get enough of it.
Have made this twice, one year apart on St. Patrick's Day, and love it. It mixed up kind of dry, but turned out really good, great for dipping into the corned beef and cabbage broth. This one is much better than Mummy's Soda Bread (a Cooking Light recipe). Will use from now on for my Irish dinners. I used whole wheat pastry flour for all the flour, instead of 1 cup of refined flour, and it was great.
So good, and so easy! I've always failed at yeast breads, and this was much less time-consuming. The bread is dense, moist and hearty, perfect for dipping into stews or eating on its own. Got great reviews at a St Patrick's day potluck at work!
I have made this recipe several times with great success. After returning from a trip to Ireland, we craved this bread. I tried several other recipes but found this to be the most authentic. I often use buttermilk instead of yogurt, and any combination of yogurt or buttermilk will work. I bake this in a stoneware round dish. You can also make it in a large loaf pan. Let cool before slicing for less crumbling. This is great served with Kerrygold butter and jam.
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