24 Reviews of Real Irish Soda Bread

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!

From: Heather U.

On Dec 23, 2004

Great soda bread. I used 2 T Splenda, went with half bread flour and half whole wheat pastry flour, included the caraway seeds, and omitted the dried fruit. I found the batter to be pretty wet, but I decided not to add more flour since I didn't know if that's the consistency it was supposed to have! It turned out great, with a nice hard crust and tender inside. Took about 50 minutes to reach an internal temperature of 185 degrees F. It was delicious with Irish Lamb Stew tonight. Thanks for posting!

From: TrebleClef

On Mar 16, 2007

This is the third year in a row that I will be making this bread. The first time I used the caraway seeds, but we didn't care for them that much. I omitted the currants or raisins as well, since we don't like them. Made without those two ingredients, this bread is wonderful, and my husband looks forward to it being alongside his corned beef and cabbage every year. Thanks for posting!

From: Kenneth Davidson

On Dec 12, 2004

Excellent bread. I omitted the fruit and went for the caraway seed only as in a more traditional bread and was well pleased. Served it with dinner and it was a hit with everyone. This is one of the best soda bread recipes I have tried and one I will continue to use.

From: Richard-NYC

On Mar 14, 2005

Excellent recipe! I added three tablespoons (at least) of caraway seeds. A nice crust---excellent crumb texture. An all around winner!

From: betty_bec

On Mar 28, 2005

I made this for a St. Patrick's Pot Luck, and the folks familiar with soda bread said it was the best they had tasted. It was light and flavorful. I omitted the fruit, used caraway seeds and did the slightest amount of kneading (thanks for the previous reviews!). It was excellent and easy and now I have already made it twice.

From: CJAY

On Mar 18, 2009

I'm here to tell you THIS IS THE REAL DEAL!!! I made this for St. Pat's and we loved it. I used sour cream and followed the recipe exactly as written I had no trouble with this at all. Baking time was right on, taste and texture were great and it sliced like a dream. Added this to tried and true file and will make it many more times. Thanks for sharing DeSouter!

From: A Messy Cook

On Jun 17, 2008

This is really good; I didn't have caraway, so I mixed it up a little. (1/4 t ground coriander, 1/8 t ground nutmeg, 2 t. poppy seeds.) Also used 2 cups of whole wheat, 1 of white flour. I checked it after 45 minutes and it was done, and I think I could have taken it out earlier...it's a little bit dry. I will certainly make this again, though!!

From: NY Joe

On Mar 18, 2005

Very pleased with this recipe. Excellent taste, texture, and apperance. Served to guest and they couldn't get enough of it. Plus, very very easy to made. I baked until internal temp was 185 pulled out oven let it cool a while and YUM!