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Wonderfull Soda Bread!! Very light and lots of raisins and caraway. Didn't change a thing and it is the best I've made in years!! A real keeper, thanks for sharing 1Steve, we will make it again and again.
This was my first time to ever make or taste Irish soda bread. I made it for our St. Patrick's Day family get-together. It was wonderful. Very light in texture and the caraway seed adds so much to the flavor. I can't imagine anyone leaving this ingredient out. I am bread-making challenged and I thought this recipe was very easy to make. Thanks 1Steve.
I made this for an "Irish night" at work and the clients nearly trampled me getting to the table to try this! Several of them gave me their addresses so I could mail then the recipe! This has a velvety texture, the only thing I did that was different cut the caraway in half. Kudos 1Steve!
I loved It! I would not change a thing. I have been craving Irish soda bread, and this was the best I ever had.It was not difficult to make and It came out very moist.
I made this to go with our corned beef St. Paddy's Day dinner on the Zaar "Go Irish-Go Green" cook-a-thon on March 16/17, 2002. What a great choice! This was very easy to whip up, looked great, and tasted even better. Very light and very moist. I had to leave out the caraway seeds due to hubby's dislike of them, but I'm sure they would add a great taste. I used fatfree sour cream and it worked fine. Thanks for posting this, Steve; it's a real keeper!
I've made this dozens of times over the past few years but I forgot to rate it. It is a family favorite. I used to just make it around St. Patrick's day but the kids love it so much I make it year round now. We leave the raisins out so that my picky eaters will still like it. I don't have a springform pan but it comes out nicely when I grese and flour my round 9" cake pan.
Great taste and easy to make.Perfect for St.Patricks dinner.Thanks for sharing the recipe.
Perfect, perfect, perfect! Soda bread doesn't get any better than this. We leave out the raisins and caraway seeds due to family preference. Third time around, I subbed 1-2/3 cups sour fat-free milk for the sour cream; couldn't taste a significant difference when it came out of the oven. Perfect side for lamb stew, weekday breakfast, etc.
adding my 5* to the rest...this is excellant, crusty, light & flavorful. The only adjustment I made was to 'plump' the raisins..covering with boiling water for 2 min. then draining before adding to the batter...I find this not only adds to the appearance but makes them softer. Thanks for a great recipe...
Fabulous 1Steve! Made this yesterday and it was just perfect. I can see that this recipe is open to one's creativity... and am planning to try several different addition ideas. Thanks a bunch for sharing :)