12 Reviews of Irish Soda Bread

From: pumacreek

On Jun 1, 2005

Nice flavor for a soda bread. Very quick and easy to whip up to go with a simple dinner - I stuck it in the oven, made salad and a quick main dish, and everything was ready as soon as the bread came out. I used about 2 tablespoons of sucanat (unrefined cane sugar) for sweetening - 1/2 cup is much too sweet for my personal taste - and all whole wheat pastry flour. I used only 2 tablespoons of shortening; it was olive oil, since I was low on butter. It baked beautifully.

From: VickiKech

On Mar 25, 2004

I used 1 C. all purpose unbleached flour & 3 C. white whole wheat flour. I used Splenda. Result: a hearty, earthy, tasty bread. To be honest, the original flour would probably make a nicer result, but I'm into whole grains at the moment. Either way, it's a keeper.

From: CookbookCarrie

On Apr 9, 2003

For some reason I didnt put my stars up on the previous review...duh!!!

From: nyc4me03

On Mar 29, 2008

This was nice, quick recipe for soda bread. I really appreciated the ability to make it healthy by using 2 cups of white flour and 2 cups of wheat (like VickiKech I'm sure the texture would have been slightly better had I followed instructions to a T). I used Splenda and raisins. Also, I used a light Parkay spread instead of butter. My loaf baked up quicker than the stated time. 3/28/08- One year later, and I wanted to make this bread for St. Patty's day. However, I didn't have yogurt on hand so I substituted unsweetened applesauce and it was delish! I believe that the applesauce made the bread moister. Next time, I've been requested to make this bread with chocolate chips instead of raisins. Yum!

From: Lil'PG

On Mar 15, 2008

This was my first attempt at making Irish Soda Bread. It came out wonderful! I did halve the recipe using 100% whole wheat pastry flour, raisins, and little less sugar. I was worried that the dough was too wet (sticky) but it was fine. I checked the bread at 30 mins and baked for an hour in total. Definitely better than any store bought Irish Soda Bread that I've ever had.

From: NM Patricia

On Oct 20, 2008

This was pretty good actually. One of the few with w/w flour. I made it quite plain (w/o caraway seeds or currants) for a bean stew I was serving. I loved it and am looking forward to having it with yogurt cheese. I never could stir in the yogurt but kneaded it in.

From: gmadvm

On Oct 8, 2006

From: beancooker

On Mar 18, 2007

Made this to go with corned beef and cabbage for St. Paddy's day.DH loved it and so did I. Made a couple changes to suit our taste.I used real sugar but reduced to 1/4 cup, olive oil to replace the butter and left out the currants because I didn't have any. It was very good. This morning we sliced left overs and toasted in skillet and enjoyed again. Thanks for a keeper, Barb.

From: bullwinkle

On Mar 20, 2006

I think this was one of the best soda breads I have made. I made as directed and it made a beautiful round loaf. Thanks Barb Gertz. Bullwinkle.

From: Chef #732983

On Mar 23, 2008

THis was my first "go" at Irish Soda Bread. The recipe is easy to follow, but I found that the Whole Wheat Flour made the dough a little too dry to work with. HOWEVER, it tasted great after it was done cooking. It was a little less sweet than store bought Soda Bread (possibly beacuse I used splenda not sugar), but was perfect with dinner (and alone afterwards with a cup of tea!). I used regular raisins instead of currants. I will make this again!