Comments on: skillet irish soda bread

By: Michelle

Michelle — Sun, 16 Aug 2009 23:36:18 +0000

I made this after having less than great luck with other Irish Soda bread recipes. This one came out great! It fulfilled my husband’s craving and was so easy to make. Thank you!

By: HeatherVM

HeatherVM — Tue, 04 Aug 2009 20:38:28 +0000

Deb – I was suckered in at the grocery store the other day… the red currant display was so beautiful and I needed to make a pint of them mine! Never having bought them before, I decided to make Irish Soda bread (in my new cast iron skillet) and it turned out so wonderfully moist and delicious! Thanks again!

By: Mary in Montreal

Mary in Montreal — Sun, 22 Mar 2009 00:14:02 +0000

Hey Deb,

Nice soda bread recipe, but way to rich and fancy for a humble peasant food. (Eggs? Butter?) My recipe is dead easy – 8 c whole wheat flour, 1 q butter milk, 1 Tb salt, 1Tb baking soda and 1/4 c molasses. Dry ingredients in one bowl, heat molasses in a sauce pan to thin, then add buttermilk. Stir wet into dry. You’ll have a big wet mess, divide into two on a well floured board. More flour as as you shape into two balls. Flatten to about 2′ thick. Mark tops with giant X. Bake 45 minutes at 400 degrees.
Wonderful warm from the oven, fantastic used for toast for up to five days. Enjoy!

By: Sylvana

Sylvana — Mon, 24 Mar 2008 23:14:29 +0000

Oh my, I was looking for Irish soda bread when I came upon this recipe and I have been drooling since. I have never made Irish soda bread before, but this recipe looked ripe for a knock off of my too many dried cranberries in the cupboard. Zest of one orange and a cup of cranberries and an evening of delight!

I only had a12 inch fry pan, but after adjusting the time to 30 minutes, it was perfect and perfectly delicious!

By: Brenda

Brenda — Sun, 24 Feb 2008 05:54:50 +0000

My mother and aunts (all from Co. Tyrone) always include raisins. It doesn’t taste “authentic” to me without them. Imagine if we insisted on sticking to colonial American versions of recipes! Evolution is a good thing :)

By: Stephanie

Stephanie — Thu, 29 Mar 2007 15:37:31 +0000

I followed this recipe myself and brought it to our family St. Pat’s dinner as well as taking another loaf to work. It was incredible and my family was hoarding slices for themselves. I really enjoyed the article and was quite amused by the author’s decision to ignore the “traditional” recipe and make her own version instead. Here’s a link to a few pictures of my loaf.

http://flickr.com/photos/mrsjack/423813976/”
http://flickr.com/photos/mrsjack/423813979/

By: MomVee

MomVee — Thu, 29 Mar 2007 12:04:05 +0000

My soda bread recipe came down from my great-grandmother, who never set foot out of County Tyrone; and while it’s true it features no eggs, butter or caraway seeds, raisins are definitely there.

By: Cathy

Cathy — Mon, 19 Mar 2007 18:05:31 +0000

Looks tasty! I got discouraged from making the bread after doing some research into “authentic” Irish soda bread, because it just sounded too boring and not tasty enough to bother! But yours looks fantastic. Here’s the long-winded story I read about it: http://www.europeancuisines.com/Peters-Mums-Soda-Bread-Recipe

By: Jennifer

Jennifer — Sun, 18 Mar 2007 18:55:11 +0000

Fast Eddie: You can substitute butter milk using milk and adding a bit of vinegar.

I made the bread this morning, I convinced my family it was horrible so I could hoarde it. I think they’re onto me.

I didn’t use the caraway though, that felt wrong from my Irish roots.

By: Judy in Carefree

Judy in Carefree — Sun, 18 Mar 2007 17:18:04 +0000

Made the bread yesterday with powdered buttermilk and chopped dried cranberries…about a cup.. and caraway seed because that is what I had on hand. Family loved it and I didn’t come home with even a piece.