Irish Soda Bread

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We saw Ina make her Irish Soda Bread early last Friday afternoon, April 16. My wife immediately sent me to the grocery for buttermilk and currants. Our store was out of currants, so I took a chance and procured dried cranberries (Craisins
The soda bread was then prepared within the hour of my return from the store. The results ware TERRIFIC! Ina hit another home run! The orange zest really added to the flavor and the dried cranberries also added a little tang.
Thanks so much to Ina and the Food Network!

Richard F. Aust, Sr.
Bradenton, Florida

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This bread was wonderful. I DVRd the episode it was on and printed the recipe. I didn't have any unsalted button on hand so I used salted and omitted the salt in the recipe. Yes, this is a VERY stick bread so make sure you have some extra flour you can grab if you need it.

Mmmmmmm!

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I got my first-ever Kitchen Aid mixer this week and had this recipe printed out waiting on the counter. The result was utterly sublime. It's hard to get good bread where we live and since store-bought English muffins have gone so absurdly downhill as the price continues to skyrocket, breakfast has been a bust at my house in recent years unless I score some challah on my travels.

Things are looking up! Part of the wonder of this bread is that it's as easy to make as cookies. And the result: exceptional crust, lovely texture, wonderful smell, and that orange is a genius touch. It keeps really well, too. My mom said she thought it was better the second day than the first.

We baked the Easter ham this morning (since I'm making a turkey tomorrow and guess what we had for breakfast. Ina's bread with slices of ham on it. All I can say is OMG!!! Too bad there's none left for the guests tomorrow.

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The first time I made this, it was such wet dough that it made a huge mess although the result tasted great. An earlier commenter mentioned using the bread hook in lieu of kneading the dough on a board, so I took that advice as my Kitchen Aide mixer has a bread hook--such a time and mess saver. As I switched the paddle to the dough hook, I put a little more flour in the dough but not as much if I were to put it on a board or counter top or my hands to knead. Today, I am going to substitute Craisins for the currants however and make it for Easter! Thanks Ina for such a moist and tasty bread!

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I made this recipe tonight, it was a big hit. This recipe is so simple. It did take a little longer to cook than the 45 minutes. Putting butter on it when it is hot puts this recipe over the top. Another great recipe Ina.

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NEVER MADE THIS BEFORE, A LITTLE STICKY (JUS T FLOUR YOUR HANDS AND THE BOARD-YOU'LL BE OK BUT REALLY WAS NOT BAD..I USED RAISINS DID NOT HAVE CURRENTS, THE ORANGE ZEST GAVE IT A REAL GOOD FLAVOR...ANYWAY I WILL MAKE IT AGAIN

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This bread reminds me of my basic scone recipe. I was a little disappointed. I guess I thought the bread would taste like bread. Instead it tastes like a biscuit or scone.
I admit I didn't have currants so I didn't use them, but I don't really think they would add enough zip to make this recipe again. I still love Ina and I will continue to try her recipes.

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It was the best I have made so far. I divided into 2 loaves, so maybe I overcooked it a little. It got very dry the next day, so it didn't store well at room temperature, wrapped in foil. It was also a little crumbly for the toaster. But that first day, it was perfect.

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I have made a lot of soda bread throughout the years and this is the best recipe ever. I added 2T more of butter and 1/4 c brown sugar and had to substitute raisins for currents. It was delicious. I served it for St. Patrick's Day dinner and received "delicious" reviews from all--one of my guests even asked for a slice to take home to have with her tea at breakfast. The grated orange zest is a great addition. Leftovers can be sliced and toasted (and buttered of course and served with coffee or tea. I will make it again and again--and not just for St. Patrick's Day. Thank you Ina--you rule!

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I served this to a family with teenage boys and we ate the whole loaf! They said it was better than biscuits, and in Georgia, that's a big thing. I used half whole wheat flour and got great results.