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Perfect soda bread recipe! I baked this following all instructions, save for omitting the raisins and caraway seeds and having to sub lemon juice and milk for the buttermilk, and it came out perfectly, even at higher elevation. I baked this for my child’s preschool luncheon and the kids loved it, some even asking for second and thirds! And I forgot to bring butter to butter the bread. I will definitely bake this again and will try the unadulterated recipe for home. A++
I always wrap the bread in a damp tea towel when it comes out of the oven, for about a half hour, this keeps the crust From getting too hard. Then wrap in a dry tea towel and let cool.
you know, it reallly annoys me , all these comments telling you how to bake your
bread! I have been making this soda bread for fifty years at 425 degrees and it
Comes out perfect every time! This is how my mother made it also and always worked! So I don’t know what they are doing wrong but it is not the fault of the recipe!
I did what others said and set the temp to 375. I used 4 cups and 4 tablespoons flour. After 20mins I covered it with foil. Took 55-60mins to cook. Outside got pretty crispy, but the inside was very soft. My daughter and I like it a lot! Thanks for the recipe!
Good recipe however the temperature was way too high so I lowered to 375 about 15 minutes in since it was browning way too fast. I did covered loosely with foil and it worked out fine.
I have been using this recipe for at least five years. I add raisins but not caraway seed. Everybody loves it. Quick and easy to put together.
Raw inside, overcooked on outside. Oven temp should be 350 degrees and yield 2 small loaves instead of one large.I went back to my old recipe, more sugar, addition of baking powder and melted butter.
It works just fine for me.
My family loved this recipe! One note, I did substitute Whey water (a byproduct of making homemade yogurt) for the buttermilk and sprinkled a bit more flour onto the dough until it had the right consistency. Thanks you for this recipe and will be saved as a family favorite to use throughout the year:)
Was good and tasty, but would bake at 350, not 425 as suggested. It came out a bit too crusty outside.
Excellent recipe! I used a cast-iron pan with a piece of parchment under the bread and it worked great. Thank you!
My family thought this was the best soda bread i’ve Ever made. It was soft and not dry. I left out the raisins because only my husband and I like them, but tomorrow I will make a loaf with the raisins included for us. There was none left of today’s loaf.
dough was way to wet. its a non rising dough, measurements should be spot on to work with. by the time i went to knead the dough it would barely stay on my board. needs way more flour and for the flour to have actual weights. 4 cups to me is a hell of a lot different to 4 cups for you.
Hi A, the recipe calls for 4 to 4 1/2 cups of flour. We also say that if the bread is too sticky to work with to add more flour. So next time, just add more flour!
Worked up simply and easily. Made 2 batches. The 2nd batch ready in 10 minutes. For the person with the “wet” comment, did you measure in the 4 cups initially?
This is the recipe I’ve followed for years with an always fantastic result!
Looked right, but was rather tasteless.
I would like to know if I could use a bread maker.
Hi Casey, I haven’t tried making soda bread with a bread maker. Bread makers are set up for yeast breads not quick breads, so my guess is that it would not work well. But if you try it that way, please let us know how it turns out for you!
Best I’ve ever made! So simple and moist.
I made mine in a zip lock bag , it made kneading the dough easy. The ball of dough came together and just slide out of the bag. Loved it.
Sheesh, how did anyone get to knead the super wet dough? I wondered at all that buttermilk and sure enough, the dough needed another cup of flour. Made for a gooey mess before it got stiff enough to knead. It’s in the oven now and I’m not too hopeful for the outcome.
I had the same experience and ended up adding about a cup of flour to it. Mine’s in the oven now, so we’ll see. I like the idea than another poster had of using a ziploc baggie.
The taste of this bread is really good! I think next time, I’ll use just a cup or cup + 1/4 of the milk.
That’s interesting because mine was sticky but not terribly soggy. I sprinkled the half cup on the counter and kneaded but it didn’t take up the whole half cup. Do you live where it is mor humid, maybe?
I got a wet, sticky dough too, but I just put a generous amount of flour on the board and on my hands so it wouldn’t stick. I also baked mine on parchment to prevent sticking to the baking sheet. It turned out wonderful. Hope yours ended up alright!
You don’t need to knead quick rise bread, just incorporate the ingredients and form into a round shape.
Simple AND Delicious! THANK YOU!!!