Comments on: Irish Soda Bread

By: The Other Tiger

The Other Tiger — Mon, 16 Mar 2009 06:48:23 +0000

It was really good with soup! I don’t know where you’re at, but we just ordered ours online from King Arthur Flour. We’re hoping to find it somewhere locally, though!

By: Y

Mon, 16 Mar 2009 05:42:14 +0000

Oh that looks yummy! I'm about to bake a similar loaf too, to have with soup. Wish I could get a similar flour here! Y’s latest blog post: Oh Fudge!

By: Ricardo

Ricardo — Fri, 27 Feb 2009 13:13:00 +0000

My wife is Irish descendant and this bread just is the best one I’ve seen in this genre. well done.

By: Femin Susan

Femin Susan — Fri, 27 Feb 2009 12:23:00 +0000

it looks yummy.

By: Joie de vivre

Joie de vivre — Tue, 24 Feb 2009 23:40:00 +0000

I’m so glad to read your review! I hadn’t heard of this flour until a few days ago it was mentioned on the King Arthur Flour Blog. I’m glad to hear it was worth it!

By: Baker Bee

Baker Bee — Thu, 19 Feb 2009 05:49:00 +0000

Daily Spud, thanks for the info on the shape. I completely missed that part of your comment until Tiger pointed it out to me. Glad to know that I actually was following the instructions correctly. And my apologies to the KA folks for thinking they messed up the instructions!

By: Baker Bee

Baker Bee — Thu, 19 Feb 2009 05:08:00 +0000

Chef E, the expiration would only apply to the natural oils present in the whole wheat (if this was white flour, the extra time would actually be seen by some as a benefit). The oils in wheat flour can go rancid if they’re left out too long (which is why you’re supposed to keep it in the freezer, and why I usually grind my own whole wheat flour rather than buy it).

In the case of the “deep cross”, I just had a different interpretation than the recipe’s author. To me, “deep” meant 2 inches (in a 4 inch thick loaf), when I probably should have done a standard 1/2 inch slash (or so).

By: Chef E

Chef E — Wed, 18 Feb 2009 21:56:00 +0000

Looks great to me, but maybe that was before the expiration date, and it would have done what it was suppose to do? I also am a person who needs a blow by blow pictorial before I bake, lol, so ignore me!

Oh I just read Daily Spud, and she would know…

By: Allison

Allison — Wed, 18 Feb 2009 21:36:00 +0000

Thanks for using King Arthur Flour! If you ever have a question or want to provide some feedback directly to us, don’t hesitate to give us a call or send an email to customercare@kingarthurflour.com. Happy baking! – Allison

By: Daily Spud

Daily Spud — Wed, 18 Feb 2009 21:16:00 +0000

We don’t get King Arthur flour here in Ireland but what we do have is a most wonderful nutty wholemeal flour called Abbey Stoneground. It’s the stuff of legend, Elizabeth David having praised it in her classic bread book, no less. It is superb for soda bread, some of which I made just this past weekend. (Unfortunately, I doubt that Abbey Stoneground available in the US…)

BTW having the bread end up with 4 separate ‘peaks’ like that is the classic Irish soda bread shape – by no means a King Arthur invention, most soda bread recipes will tell you to do likewise!