Irish Soda Bread

After the rugelach, this recipe was a breeze. I followed the traditional recipe in the book, except for substituting 1/2 cup of whole wheat flour in place of the unbleached white. The bread turned out nicely-textured, moist, and delicious.
Next time, maybe some rolled oats or currants…

If you’d like to try this recipe yourself, see it at this recipe’s hosts’ pages, Cathy at http://myculinarymission.blogspot.com/ or Carla at http://chocolatemoosey.blogspot.com/.

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12 responses to “Irish Soda Bread

  1. Chris Conrad

    your irish bread makes me want to kiss the blarney stone!

  2. heathersbytes

    Your loaf is beautiful!

  3. Teresa

    I think rolled oats would be a great addition – will have to try that next time. Your loaf turned out beautifully.

  4. So true…this recipe was a breeze compared to the last one! Great job!

  5. Love the thought of rolled oats. It would totally add to the rusticity (is that even a word?) of this loaf.

  6. cookingjulia

    Great pictures!

  7. Your loaf looks great! I enjoyed how easy this was too. And it seems to be pretty versatile, which is a huge plus.

  8. Easy and tasty! Isn’t life great!

    Love the photos!

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