*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very good bread. Smoother crumb than I usually find in soda breads so it's a nice change of pace. I think it got a little dry by the next day so eat it right out of the oven for best results. Loved the sweetness.
Seriously amazing and seriously easy to make. I love the flavour of fennel - but even if you don't particularly like fennel it's subtle and adds a nice punch to the bread. Almost everyone I've served this to has asked for the recipe!
Oh yum! We loved this recipe! I reduced the sugar just a smidge and cooked this in my cast iron pan. I did not have buttermilk so I added a teaspoon or two of white vinegar to regular 2% milk and let it sit about ten minutes before using it. The recipe certainly didn't seem to suffer because it came out fantastic. I served this hot out of the oven with corned beef and veggies. The loaf was huge so we ate it for days as breakfast and with the leftover corned beef. If I can find a small cast iron pan I'd like to try halving the recipe since there are only two of us. Thanks for helping this Irish girl make her first Irish meal.
When I saw the fennel in this I was intrigued and decided to make half the recipe in an 8" cake pan. This baked up beautifully. The taste was good the fennel was subtle and I liked it the first day. The second day the crust had lost some of it's crispness and wasn't nearly as good. To salvage it I decided to toast it which did improve it somewhat. I doubt that I'll be making this one again but it was fun to try.
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