Reader Comments on Soda Bread Recipe from YankeeMagazine.com http://www.yankeemagazine.com/rss/index.php Wed, 23 May 2012 02:39:50 +0100 FeedCreator 1.7.2 http://www.yankeemagazine.com/seenewengland/test/soda-bread In honor of St. Patty, I was hoping to find a recipe for 'Scotch 'n Soda Bread' - anybody have one? Yankee Publishing (rss@ypi.com) Wed, 11 Mar 2009 10:19:57 +0100 http://www.yankeemagazine.com/seenewengland/test/soda-bread http://cookingwithbooze.org/whisky/irish-whiskey-soda-bread/ Looks like the only requirement to call it "whiskey soda bread" is to soak raisins in booze, and add to your favorite soda bread recipe. How about Viking Soda Bread? Soak currants in aquavit, and add caraway seeds to the batter. Yankee Publishing (rss@ypi.com) Fri, 08 Jan 2010 13:45:50 +0100 http://www.yankeemagazine.com/seenewengland/test/soda-bread I made Annie's Irish soda bread and it was delicious! Simple to make. I have traveled to Ireland many, many times and have numerous recipes for Soda Bread, Annie's has now become one of my favorites. I make my own strawberry/crushed pineapple jam and serve it with warm buttered soda bread and it is to die for! You don't have to wait for St. Patrick's Day to make Soda Bread, I serve it all year round with tea or coffee when friends drop in! Yankee Publishing (rss@ypi.com) Thu, 18 Feb 2010 20:55:24 +0100 http://www.yankeemagazine.com/seenewengland/test/soda-bread I have 3 recipies for Soda Bread and never remember the best one. I appreciate some of the tips she has given and I want to add it to my collection Yankee Publishing (rss@ypi.com) Fri, 19 Feb 2010 02:43:36 +0100 http://www.yankeemagazine.com/seenewengland/test/soda-bread I just decided that I am making this today! I have golden raisins and I think they will be delicious! Might just have to soak them in some whiskey..... Yankee Publishing (rss@ypi.com) Thu, 03 Mar 2011 16:40:08 +0100 http://www.yankeemagazine.com/seenewengland/test/soda-bread The real Irish Soda Bread recipe my mother brought from Ireland has no eggs, 3/4 c. butter, 1 1/2 cup buttermilk, 4 cups flour and the same for everything else. Bake at 375 for 10 minutes and then 350 for 45 minutes, preferably in an iron skillet. I have used the small aluminum pans you buy at the grocery store and it makes 4 of those. Freezes well, although I make it at least once or twice a month for my family. Eggs were available on the farm, but they were too precious use in bread - but extra butter and buttermilk does the trick. Yankee Publishing (rss@ypi.com) Fri, 04 Mar 2011 21:11:42 +0100