Please ADD SALT a little will do you just fine. The first time I made this it was a total flop. One dash of salt could have saved this recipe. Second attempt with 1/2 teaspoon of salt MUCH BETTER.
Yummy! This one was so incredibly quick and tastes great. I actually didn't have buttermilk so I substituted 1 cup plain yogurt (what the Joy of Cooking suggests as a substitution).
Well, Grandpa McAndrew must've been one heck of a guy, because this is one heck of a good Irish Soda Bread! I do however think that when "Mom" was copying down the recipe she did forget to add the salt...a little bit is all you need. I chose to add 1/2 tsp. I like my soda breads a little sweeter, so I doubled the amount of sugar to 1/4 cup. After I formed the bread I lightly scored it and brushed it with an egg wash. I popped it the oven on a baking sheet lined with parchment paper and baked it at 375 for about 45 minutes. This is a great recipe for traditional Irish soda bread - perfect warm with butter served with a cup of tea!
This recipe was extremely easy and took very little time. It was too powdery looking but tasted okay. I made another one using 3tbls of margarine. It looks better but I believe brushing the top with egg white and water would give it a glazed appearance. It is very heavy and slightly sweet. I served mine with whipped cream cheese.
This is a wonderful recipe and it came out perfectly with the additions from the two prior reviews. However I did something else different....since i cannot eat eggs I substituted 1 tablespoon of baking powder 1 tablespoon water and 1 tablespoon vegetable oil instead of using the one egg....it was WONDERFUL!!!! Thanks guys!
A perfect fast recipe. I've made it twice and it's been great both times. I usually like to fool around with ingredients but there's no need to with this one. Good stuff!
This is a very easy to make wonderfully moist bread! I topped the bread with a melted butter & powdered sugar frosting.
Sent looking for a simple irish soda bread minus the carroway seads (sp) but with raisens and this one fit the requirements. Used golden raisins just because that is my preferance in baking..
I used olive oil instead of margarine and soy milk instead of the buttermilk. I also added salt and it was pretty good! We ate almost the whole loaf right away.
I followed this recipe almost to the letter (plus the 1/2 t salt recommended by someone and using both currants and raisins) and it was just blah. I'm not sure why people have liked this so much - heavy and tasteless. It's edible with butter and jam.
