Irish Soda Bread
Show: Barefoot Contessa
Episode: Baking Basics
Rate This RecipeRead users' reviews (190)
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Average Rating:
Total Reviews: 190
Showing 51-60 of 190
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By aussietraveller
on January 21, 2013
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Delicious and easy. I didn't have currants so used dried cranberries which were delicious with the orange peel.
By midgeg
on January 07, 2013
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Delicious!!
By rememberthelemon
Brooksville, FL
on December 27, 2012
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Simple and delicious. This was my kids' first experience with currants. They were skeptical, but now this is a bread they look forward to having on the table. This makes a really BIG loaf, so I usually cut the recipe in half.
By anemone4
on November 04, 2012
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Just out of the oven and I can't help but break off a piece! Nice that it is a quick and easy way to have bread with a meal. Not having to wait for the dough to rise makes it FAST. I added roasted garlic to the dough and it is soooo good.
By ChrisOnWhidbeyI...
Clinton, WA
on October 28, 2012
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Another great one from Ina! This is so easy and yummy. My husband loved it. We had it the first night with Irish Stew, but it goes well with any soup or stew.
By cheryl.pellegri...
Captain Cook, 50
on October 21, 2012
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I love this recipe! I used dried cranberries instead of the currents, and used 1 tablespoon of orange zest instead of 1 teaspoon. I have had rave reviews. I have also used raisins instead of currants too. It's not that I don't like currants, I just never have any on hand and don't think about it when I'm at the grocery store. I like the idea of the savory version and will try that too. Also, I divide in to 3 medium size loaves to sell at our local farmers market.
By dgiusti_3450443
San Mateo, CA
on October 09, 2012
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This is a really versatile recipe. I love it just as written but I also took it in a savory direction. I substuted 1/3 cup of finely chopped herbs in place of the currents and omitted the sugar. I also used half whole wheat flour. I served it with stew for dinner. It was also great. Use whatever herbs compliment your meal, or whatever you like best. I used equal amounts of taragon, rosemary and thyme. Delicious!
By lucymuir85
Los Angeles CA
on September 11, 2012
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I was so excited to make this ,I felt like a real baker making my dough. I absolutely loved this bread next time I want to make a savory version of this to go with dinner.
By Dick Barter
La Grange, KY
on August 30, 2012
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Saw the episode yesterday and baked the bread this morning for breakfast. Excellent! Tastes a lot like a scone!
By FoodPhotography
Ohio
on May 03, 2012
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This bread was very good. The only problem I had was it was so sticky and I made a huge mess. I couldn't even cut the lines into it. But over all very good.