Real Irish Soda Bread

From: Wylder

On May 13, 2009

This isn't "Real Irish Soda Bread" . That is, if by "real" you mean traditional. The traditional didn't even include half of these ingredients. Sorry if I'm being rude, but the original recipes are nothing like this one.

From: Chef #396380

On Apr 7, 2009

Oh my goodness! When I saw kittencal liked this recipe I knew I had to give it a try. As usual she's absolutely right...this recipe is for sure a keeper. It yields such a tender moist loaf and not at all heavy (a problem with many a soda bread recipe). I love this warm straight from the oven and later toasted,buttered along with a mug of tea. It also freezes beautifully. Thanks so much for this perfectly written recipe that gave me the ever elusive 5 star loaf of Irish soda bread. Hats off!!!

From: Chef #176362

On Nov 25, 2004

Excellent recipe!! Taste and texture were great. Received lots of complements on this bread. I substituted chopped, dried dates for currants. This bread has a pleasant, light sweetness to it and can be enjoyed with coffee as well as meals. The only thing that I found a bit difficult was the shaping. After mixing until incorporated, the dough needs to be lightly kneaded with flowered hands (very sticky) on a floured counter surface in order to shape into an even mound before placing into the baking pan. I used a 9", round Pyrex bake pan and placed the dough in the center leaving space for even heat circulation all around. My bread was done in 45 minutes at 350 degrees! You won't be disappointed with this recipe!!

From: Chef #180005

On Dec 12, 2004

It just came out of the oven.Delicious! Moist and tasty. Omit the dried fruit and just use the caraway seeds. I just got back from Ireland and never once was served soda bread with dried fruit. Save those for your scones!