Brennan's Irish Soda Bread Recipe

Out of all the soda bread recipes I have experimented with, this one is undoubtedly the finest! I prepared it for the St. Patrick's Day luncheon at my café, and the feedback was overwhelmingly positive! One elderly Irish gentleman was even moved to tears, stating that it reminded him of his childhood. Trust me, this recipe is a winner!

Delicious! I doubled the recipe, included minced chives, and opted to make rolls instead of traditional shapes using a biscuit cutter. Baked for 25 minutes and turned out fantastic!

I adapted this recipe to make it gluten-free due to my celiac disease. I substituted 1 cup of rice flour and 1 cup of tapioca flour, and included 1.5 teaspoons of xanthan gum. I adjusted the salt and sugar levels slightly to suit my taste. Usually, I resort to making soda bread when I don't feel like using yeast. While this isn't my go-to soda bread recipe, I decided to give it a try. The result was a wonderfully crusty and delicious loaf. To ensure moisture in my electric oven, I placed a pan of water on the lower shelf while baking the bread in a cast iron skillet. Perhaps due to it being gluten-free, I found that I needed to bake it for the full 45 minutes. The bread turned out dense but incredibly tasty. It took a lot of self-control not to devour the entire loaf in one go.

Here is the rewritten review: "I followed the recipe and incorporated three tips. I included all the soured milk except for about 2 tablespoons. I mixed and kneaded the dough in my Kitchenaid mixer. Baked it for 30 minutes. The bread turned out perfect!"

This dish exceeded my expectations! Despite using gluten-free flour and a mix of almond milk and cream instead of regular milk, it turned out incredibly delicious. I made a half-batch, splitting it into two generously-sized mini loaves. I was pleasantly surprised to see them rise beautifully, resulting in tender and moist loaves. This recipe has definitely earned a permanent spot in my kitchen!

This recipe exceeded my expectations! I was a bit hesitant using gluten-free flour and a mix of almond milk and cream instead of regular milk, but the result was fantastic. I made half the batch into two generously sized mini loaves, expecting them to be dense, but they rose beautifully and turned out tender and moist. This will definitely become a staple in my household.

I modified this recipe to be gluten-free using Bob's Red Mill 1:1 gluten-free flour. I doubled the ingredients and included caraway seeds (1 1/2 tablespoons) and 1/2 cup of plumped raisins. The baking time was around 55 minutes due to the larger loaf size. The gluten-free community loved it and gave rave reviews! I will definitely be making this again.

Absolutely delicious! I followed the instructions closely, but I decided to enhance the flavor by incorporating an extra tablespoon of sugar, 2 teaspoons of caraway seeds, and half a cup of currants, as suggested by others. The end result was a delightful treat that was simply divine when enjoyed warm with a smear of butter. The baking time of 30 minutes was spot on.

When I followed the original recipe to a tee, the dough turned out too thin for my liking. To salvage it, I turned to the Amazingly Easy Irish Soda Bread recipe and made a few adjustments. By incorporating 2 cups of flour, 1/2 cup of margarine or butter, and 1 egg, I was able to achieve a better consistency. Moving forward, I plan to include 1/2 cup of the vinegar and milk mixture initially, gradually incorporating more as needed until the dough reaches a kneadable texture. This adaptation ensured a successful outcome and has become my preferred method for making soda bread.

This Irish soda bread recipe is absolutely delightful and simple to make! It was my first attempt at making Irish soda bread, and I decided to add approximately 1.5 tablespoons of chia seeds and nearly 1 cup of craisins for a touch of extra sweetness (and to use up some chia seeds). The bread only required 30 minutes in the oven; 45 minutes would have been too long in my oven for sure.

Thank you for offering a great substitute for buttermilk. My guests and I couldn't discern any difference in taste. The simple recipe and excellent outcome exceeded our expectations. What more could one ask for?

I didn't make any alterations. It was absolutely fantastic.

This recipe was incredibly simple to make and the end result was absolutely delicious when served warm. I used a greased pie tin to bake it, which was the perfect size and worked wonderfully. To enhance the dish even more, I brushed some melted butter over the top after baking to make slicing through the thick crust easier, which was a delightful touch for our meal.

I tried using lactose-free milk but my recipe didn't rise. Could it have been the milk causing the problem?

I misunderstood the instructions and accidentally added the entire cup of soured milk at once, leading to a wet batter instead of a kneadable dough. Surprisingly, the resulting flavor and texture resembled yeast bread more than the usual cake-like texture of soda bread recipes I've tried before. I liked that this recipe doesn't include eggs or butter, which are common allergens and can be pricey. I will definitely make this bread again for a quick dinner or sandwich option, but next time I'll double the recipe, use less liquid, and maybe add some herbs or spices for added flavor.

As per my Irish grandmother's tradition, she believes that cutting the X on top of the bread is a way to release the fairies. :)

Rich, moist, and incredibly delicious with a touch of butter... or perfect for dipping into sauce or soup... or as part of a toasted sandwich. This bread is so flavorful and simple to bake. What's not to adore?

I have baked numerous soda breads, and I must say, this one is now our top favorite! I stuck to the recipe but opted to bake it in an 8 x 4 loaf pan. The result was absolutely delicious! The texture was almost cake-like, and the slightly sweet taste paired perfectly with my homemade chili. I will definitely be making this again!

The bread was fantastic! I decided to pair it with borscht and added some dill weed to enhance the flavors of the soup.