Irish Soda Bread

Page 163

Cuisine: Irish | Course Type: Breads

(1 review)

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Recipe Review

The flavor and texture of this bread is just wonderful. I omit the caraway seeds as my family doesn't like them. The bread should fully cool down before slicing and, if not toasted, is best the day that it is made. It makes a great breakfast toast the day after it's made. We like it served with the split pea soup from The New Basics cookbook.

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