How not to fail at Irish soda bread

In my last blog post, I extolled the virtues of Irish soda bread: delicious, yeast-free, quick and easy to make!

So you can imagine how disappointed I was when a loaf I made last week turned out to be a TOTAL disaster.

The reason for the failure? I’m afraid I ignored the first rule of Irish soda bread making: the cross I scored on the top of the loaf was not deep enough.

The inside of the bread didn’t cook properly even after over an hour in the oven. And I can now confirm that raw dough does NOT taste good!

I definitely learnt my lesson on this one. Happily my latest effort, with added walnuts and pumpkin seeds - and an extra deep cross, was a culinary triumph 😉