Irish Soda Bread

From Classic American Food Without Fuss:: Over 100 Favorite Recipes Made Easy

Cookbook

Author(s): Frances McCullough

Page 163

Cuisine: Irish

Course: Breads

Reviews

1 reviews, average rating 5.0 / 5

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aj12754

16 years ago

★ ★ ★ ★ ★ 5/5

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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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