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LOVE this recipe!! I followed the instructions exactly. Needed just over 4 cups of flour. Baked in a cast iron skillet for 45 minutes. Great crust, tender inside.Perhaps those that found the dough too wet or sticky, may not realize that not all bread dough is smooth and stetchy. As the recipes states, the dough is shaggy.I will definitely be making this again.
This bread is easy…and amazing! I didn’t have raisins or currants on hand so I used dried tart cheeries. All I can say is WOW!
Very delicious. The bottom got a bit overdone. Next time I’ll use a lower temp.
My go to recipe every year! My children love to bake this with me!
Thank you again for another great recipe!
WooYeeee,,,,,I just finished making it..Wonderful and I cooked it on top a woodstove…..I took about 50min. and just added rasins. Had to turn it over but it looks just like the picture, next time I think I’ll add jalapenos and cheese……but the taste is incredible…..Thank you so MUCH!Many Blessing
Everyone loved it. I am not a baker, but it was easy to make and delicious.
Would whole wheat pastry flour work for this recipe?
Yes, definitely! You may need to add more liquid, since whole wheat flours absorb more liquid. But the flavor will be great!
I’m not a good baker. I love this simple recipe. I used only one teaspoon of sugar and no raisins or other goodies. I love the taste but my loaf was very dense; “packy”. It didn’t spread out or flatten at all in the oven. I used one teaspoon of salt and one soda. I think next time I’ll try two teaspoons of soda to give the inside additional “lift”. Hoping this modification produces a slightly lighter loaf.
I’d love any advice or opinions. God bless all.
Hi, Jim — Thanks for your comment. I’m Summer, an editor here at Simply Recipes. Soda bread isn’t going to have a light texture; it’s pretty dense by nature. But if you think your loaf should’ve been a little lighter then my guess is you probably need to update your baking soda. Doubling the baking soda could make the bread taste metallic. I would first buy new baking soda. Make sure you’re using buttermilk not regular milk in this recipe. You need the acid from the buttermilk to activate the baking soda, which helps with the texture of the bread. I hope you keep baking! Here’s a quick and easy Banana Bread recipe you might like to try. Or if you prefer chocolate you might like this cake. It doesn’t even require a mixer. Happy Baking!
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.
Thanks this is a great tip. I’m making this to bring to friends tonight for our st Pats corned beef dinner. I will slice and have ready to eat in a bread basket with some whipped butter.
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!
Please be kind. Some are just learning. You’ve been at it for quite awhile. Not everyone has had the benefit of your experience.
Thank you! This is so true…
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!