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Recipes › Courses › Breads › Quick Breads
24 Comments

Traditional Irish Brown Bread Recipe

Kathleen

by Kathleen Pope Mar 31, 2025

Jump to Recipe

Bowl of hearty soup with slices of buttered Irish Brown bread, to pin.
Authentic Irish Soda Brown bread on board sliced with butter, to pin.
Easy Irish Brown bread buttered slice on cutting board, for pinning.
Irish brown soda bread on cutting board with slices, for pinning.

Bake up a loaf of authentic Irish Brown Bread—hearty, nutty, and made the traditional way with simple, wholesome ingredients. This no-yeast recipe has been a staple in Irish kitchens for generations, delivering a crisp crust and soft, tender crumb. Perfect for slathering with butter, pairing with soups, or enjoying warm from the oven!

Irish brown soda bread recipe on cutting board with a few pieces sliced, butter in background.
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I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

  • Why You'll Love this Irish Brown Bread
  • Irish Brown Bread Recipe Ingredients
    • Recommended Tools
    • Make your own Buttermilk or Soured Milk
  • How to make Brown Bread (Irish)
    • Step 1 | Mix the Dry Ingredients.
    • Step 2 | Add the Wet Ingredients to form the Dough
    • Step 3 | Knead the Dough and form a Disc
    • Step 4 | Bake the Bread
    • Step 5 | Cool and Slice!
  • Brown Bread Recipe tips
  • Irish Brown Bread Variations
    • Softer Crust Authentic Irish Brown Bread Recipe
  • How to store Irish Brown Bread
  • Frequently Asked Questions
  • Our Favorite Irish Recipes
  • More Delicious Bread Recipes
  • More Popular Recipes from The Fresh Cooky
  • Brown Bread Recipe (Irish)

Why You’ll Love this Irish Brown Bread

The origins of Irish Brown Bread are as humble as they are practical. Back in the 19th century, Irish households needed an easy, affordable way to bake fresh bread with simple ingredients—coarse wholemeal flour, soured milk, salt, and baking soda. No yeast, no rising, just real, honest bread that fueled hardworking families for generations.

After doing my research, I learned that traditional Irish brown bread is made with wholemeal flour, also called “brown flour” in Ireland. This coarsely ground whole-wheat flour, typically milled from hard red wheat, gives the bread its dense, nutty texture and hearty flavor. But finding true Irish wholemeal flour isn’t always easy to find, so I improvised! I used stone-ground whole wheat flour and added wheat germ to mimic that same rustic taste and texture. And trust me, it works beautifully.

I started with my classic 4-ingredient Irish Soda Bread recipe and gave it a whole-grain upgrade, inspired by recipes straight from Irish cookbooks. The result? A beautifully hearty, slightly tangy brown bread with a crisp crust and soft crumb. It’s perfect for slathering with butter, pairing with soups, or simply enjoying warm from the oven.

Serve this bread with classic Corned Beef and Cabbage, this Seafood Chowder, or this delicious Bangers and Mash!

Load of Irish brown bread on cooling rack.

Irish Brown Bread Recipe Ingredients

  • Flour: You’ll mix two flours for this recipe: stone-ground whole wheat flour and unbleached all-purpose flour. If preferred, use whole-wheat or wholemeal flour, but you may need to add more buttermilk, up to 2 cups.
  • Rolled oats: Adds fiber and nutty flavor, so do not use quick-cooking oats; make it even more authentic by using Irish oats.
  • Wheat germ: This optional ingredient adds nutty notes to the bread, brings more nutritional benefits, and makes it more like Irish wholemeal flour. Alternatively, you can use wheat bran instead of wheat germ.
  • Molasses: Give this brown bread a touch of sweetness with rich molasses. Some recipes use dark brown sugar or even honey in place of molasses.
  • Baking soda: Help the bread rise with baking soda as the leavening agent. Be sure to distinguish it from baking powder. Make sure your baking soda is fresh.
  • Salt: Just a dash of kosher salt will enhance the sweeter notes of the bread.
  • Buttermilk: Gives the bread a subtle acidity, making each bite slightly tangy, and reacts with the baking soda to give the bread its rise without yeast. See how to make your own buttermilk.

Get the full recipe in the recipe card below.

Labeled Ingredients for Irish brown bread.
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If you do not like the chewy flecks of rolled oats in bread, grind rolled oats into flour using a blender or replace them with oat flour.

USA Bakeware pans, set.

Recommended Tools

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Make your own Buttermilk or Soured Milk

  • To a 2-cup liquid measuring cup, add 1 ½-2 tablespoons vinegar or lemon juice, then fill up the measuring cup to the 1 ¾ mark or 2-cup mark with your favorite milk; plant-based milk may also be used. Stir and allow to sit for 5-10 minutes to sour.

How to make Brown Bread (Irish)

Step 1 | Mix the Dry Ingredients.

Before we dive right into the recipe, preheat the oven to 450°F (232° C) and set out a 10-inch cast iron skillet. You can also line a baking sheet with parchment paper instead of using the cast iron skillet.

Then, set out a medium to large bowl, and add your dry ingredients, including the stone-ground wheat flour, all-purpose flour, rolled oats (or oat flour), wheat germ, baking soda, and salt. Mix them until they are fully incorporated.

Dry ingredients for brown soda bread in large mixing bowl.
Add dry ingredients to large mixing bowl
wooden spoon mixing dry ingredients for soda bread.
Mix well to combine, make well in center

Step 2 | Add the Wet Ingredients to form the Dough

Next, use your hands or a wooden spoon to make a well in the middle of the ingredients. Add buttermilk and molasses to the bowl and stir it in to make a sticky dough. If the dough is dry and crumbly, add some more buttermilk, one tablespoon at a time. Continue adding the buttermilk until the dough comes together nicely; flour is incorporated but not too sticky.

Pouring buttermilk and molasses into well made in dry ingredients.
Add buttermilk and molasses
Stick soda bread dough in mixing bowl.
Stir into sticky dough

Step 3 | Knead the Dough and form a Disc

Then, clear a workspace and lightly dust it with flour. Place the dough onto the floured surface and gently knead it with your hands to further bring it together. You only need to do this a few times—Be sure not to overmix the bread dough, or it may come out a little denser than desired.

Pat the dough into a large round disc about 8-10 inches in diameter and 1 ½ – 2 inches thick. If your dough is looking a little rustic and bumpy, no worries! This is fine!

Knead dough with a little flour until smooth and it stays together.
Knead dough just until it comes together
Pat dough into flat disc after kneading to combine.
Pat dough into flat, round disc
Cut cross markings into bread dough, then puncture each quarter with tip of knife.
Cut cross in top and poke holes into each quarter

Next, use a sharp knife to cut a cross on the top of the loaf and puncture each of the quarters with the tip of the blade. Legend has it; this lets the fairies out. As a final touch, sprinkle with some rolled oats or caraway seeds. But this is, of course, optional.

Step 4 | Bake the Bread

If you’re using the cast iron skillet for baking your bread, drop some butter and slip it into the oven to melt. Then, remove it and place the dough into the buttered cast iron skillet. If preferred, transfer the soft dough to a lined baking sheet instead.

Cut cross into top, then poke each of the quarters with tip of sharp knife bake on parchment lined baking sheet.
Bake on parchment lined baking sheet OR
Or place in cast iron skillet rubbed with melted butter and bake.
In cast iron skillet

Bake the dough for about 15 minutes at 450° F (232° C), then reduce the heat to 400° F (204° C) and bake the bread for another 20-25 minutes. You’ll know the Irish brown bread is finished baking when you tap the bottom and hear a hollow sound. You may also check the doneness of the bread with an instant-read thermometer. Insert it into the center of the loaf. When it reaches 200° F (93° C), your bread is good to go!

Irish brown bread made in cast-iron skillet.
Baked Irish brown bread
Loaf of Irish brown bread on cooling rack.
Remove to cooling rack for 30 minutes

Step 5 | Cool and Slice!

Now, place the bread on a wire rack, and let it rest, cooling for about 30 minutes before slicing; it’s essential to let it cool for a bit. For the best texture and flavor, serve your Irish brown bread slices while they’re still toasty and warm! To top it all off, smear a pat of delicious Irish butter and jam on each piece of fresh bread—YUM!

Irish brown bread on cutting board with serrated knife.

Brown Bread Recipe tips

  • If you don’t have an instant-read thermometer, check the doneness of your authentic Irish brown bread recipe with a toothpick or wooden skewer. Please insert it into the center of the loaf. If the toothpick is clear of crumbs, the bread should be ready!
  • Irish brown bread isn’t traditionally made in a loaf pan. Bake the dough in a cast iron skillet or lined cookie sheet for this recipe. But if you prefer to bake in a loaf pan, feel free, though you might need to bake it a bit longer, covering it with a little aluminum foil if browning too quickly.
  • Healthy bread? That’s right! Bread made with whole wheat can be very beneficial for your health, including this heart-healthy, fiber-rich and vitamin-packed Irish brown bread.

Irish Brown Bread Variations

  • Guinness Twist: Some Irish brown bread recipes include a dash of malty and sweet Guinness Stout to give it a unique flavor. If you choose to use some Guinness, reduce the amount of buttermilk by the amount of Guinness or make my Guinness
  • Add-Ins: For more texture and flavor, include about half a cup of raisins, currants, or a tablespoon of caraway seeds.
  • Wholemeal or Whole-Wheat – You can make an authentic Irish brown bread recipe using all whole-wheat or wholemeal flour if desired. Whole grains absorb and need more moisture, so you may need to add additional buttermilk to the dough. In recipe testing, I enjoyed the crumb using the method outlined below.
  • GF Irish Brown Bread: This recipe is not gluten-free as is. However, you can swap the whole wheat and all-purpose flour with a combination of gluten-free alternatives, like brown rice flour, sorghum flour, a good gluten-free all-purpose flour, and millet flour.
  • Dairy-Free Brown Bread: The only dairy ingredient in this recipe is buttermilk. Luckily, most stores will have a dairy-free buttermilk alternative or make your own using your favorite plant-based milk and vinegar as described above.
Loaf of Authentic Irish brown bread recipe sliced with a piece buttered with Irish butter.

Softer Crust Authentic Irish Brown Bread Recipe

I love the crunchy crust on brown bread; if a softer crust is desired, during the last 5 minutes of baking, brush the top of the brown soda bread with 1-2 tablespoons of melted butter, and if you have any left, brush on after removing from the oven as well.

How to store Irish Brown Bread

Room Temperature – Irish brown bread tends to dry out quickly. Store it in an airtight container or tightly wrapped with plastic on the counter for 2-3 days. Try using a bread saver or this bread box to retain moisture.

Fridge – The fridge tends to dry out bread, I recommend freezing instead of refrigerating it.

Freezer – To preserve the bread for much longer, store cooled brown soda bread by wrapping twice in plastic wrap, then place it in a freezer baggie for up to 3 months.

Serving of Irish brown bread with a bowl of hearty vegetable soup.

Frequently Asked Questions

Why do we eat Irish soda bread on St Patrick’s Day?

Authentic Irish soda bread and brown bread are served for superstitious reasons. The Irish believe that the cross made on the surface of the bread’s crust will release fairies and deter evil spirits, protecting their family and loved ones.
Traditionally, the bread was made every couple of days and eaten often with dinner. Today, it is mainly served on St. Patrick’s Day and other holidays, though in our house it’s made anytime we are having a hearty stew, soup or when I need a fast bread recipe.

What do you eat with Irish brown bread?

Of course, this Irish bread is best served with other classic Irish meals, like corned beef and cabbage or traditional soups and stews. It’s also tasty as a simple breakfast, toasting the bread and topping it with quality butter, jelly, or jam.
Really, it can be served any way you would typically use bread, rolls, or biscuits.

Is Irish brown bread the same as Irish Soda Bread?

Irish brown bread and soda bread are traditional Irish recipes made with very similar methods. However, the brown flour version has more of a nutty and rich flavor with a tender texture, while the white flour soda bread is a little sweeter and a bit more hearty biscuit-like – we love them both ways!

Why should I cool the bread a bit before slicing it?

As the bread cools, a sciency thing happens, the water molecules move outward towards the crust, which helps to soften the crust and prevents the interior of the bread from being gummy. If you slice in too early, your bread will be difficult to slice and you will have a gooey gummy mess that sticks to your knife. So wait just a little bit, 30 minutes is about right. Your bread will still be plenty warm to melt that butter

Our Favorite Irish Recipes

Round out your St. Paddy’s day with Baked Corned Beef and Cabbage, or Bangers and Mash with Milk Stout Gravy, Skillet Shepherd’s pie, this Steak and Ale pie, and finish it with this easy Guinness Chocolate Cake, and don’t forget a traditional Irish Coffee.

Hand buttering a slice of warm Irish Brown Bread.

More Delicious Bread Recipes

  1. Red Lobster Cheddar Biscuits
  2. Sweet Molasses Brown Bread Rolls
  3. Easy 4 Ingredient Beer Bread
  4. Russian Black Bread

Be sure to let the loaf cool off before slicing and serving. Otherwise, you may have a crumbly, gummy mess!

Authentic Irish Soda Brown bread on board sliced with butter, to pin.

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Recipe Card
Irish brown soda bread recipe on cutting board with a few pieces sliced, butter in background.

Brown Bread Recipe (Irish)

5 from 10 readers
Author: Kathleen Pope
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Servings: 12 -16 servings
Print Pin SaveSaved!
This authentic Irish Brown Bread recipe is a hearty whole wheat loaf made with buttermilk and sweetened with rich molasses. It's a traditional Irish recipe, perfect for serving with stews and soups, and of course on St. Patrick's Day!

Equipment

  • Lodge Cast Iron Pan with Lid
  • Instant Read Thermometer

Ingredients 
US Customary – Metric

  • 2 ½ cups stone-ground whole wheat flour I used Bob's Red Mill. Irish Wholemeal flour may be used in place
  • 1 cup unbleached all-purpose flour
  • ½ cup rolled oats not quick-cooking or instant, grind in blender if you prefer a smooth bread finish
  • 3 tablespoons wheat germ or wheat bran, this is optional but makes it more authentic. If using Irish wholemeal flour, omit and increase the flour by 3 tablespoons.
  • 3 tablespoons molasses may omit, if desired
  • 1 teaspoon baking soda
  • 1 ½ teaspoons kosher salt
  • 1 ¾-2 cups buttermilk I used whole milk, best to use real buttermilk, but see notes to make your own
Get Recipe Ingredients

Instructions

  • Preheat the oven to 450°F (232° C) and prepare a 10-inch cast iron skillet or line a baking sheet with a piece of parchment paper.
  • In a medium to large bowl, stir together the stone-ground wheat flour, all-purpose flour, rolled oats, wheat germ, baking soda, and salt.
  • Make a well in the middle of the dry ingredients, then add buttermilk, and molasses to the bowl and stir it in to make a sticky dough—if the dough is very dry and crumbly, add a little additional buttermilk about a tablespoon at a time until the dough just comes together.
  • With the bread dough on a lightly floured surface, gently knead the dough a few times to bring it together. Don’t overmix.
  • Pat the dough into a large round disc (about 8-9 inches), flattening to about  1 ½ – 2 inches in thickness. It’s okay if it’s rustic looking and not smooth. Using a sharp knife, cut a cross in the top of the dough, then puncture each of the quarters with the tip of the knife. Legend has it this lets the fairies out.  If desired, sprinkle with some rolled oats or caraway seeds.
  • Place the dough into a buttered cast iron skillet (place a couple of teaspoons of butter in the skillet and place in the preheated oven for a few minutes, until melted). Transfer the brown bread to the skillet or onto a parchment-lined baking sheet.
  • Bake the dough for about 15 minutes at 450° F (232° C), then REDUCE the temperature to 400° F (204° C) and bake the bread for another 20-25 minutes. You'll know the Irish brown bread is finished baking when you tap the bottom and hear a hollow sound. For best results use an instant-read thermometer. Insert it into the center of the loaf, when it reaches 200° F (93° C), your bread is good to go.
  • Place the bread on a wire rack, and let it rest, cooling for about 30 minutes before slicing, it's important to let it cool for the best texture and flavor. Slice and serve with a pat of delicious Irish butter and/or fresh jam.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

For more tips visit the original post which is full of great info. 
Why should I cool the bread a bit before slicing it?
As the bread cools, a sciency thing happens, the water molecules move outward towards the crust, which helps to soften the crust and prevents the interior of the bread from being gummy. If you slice in too early, your bread will be difficult to slice and you will have a gooey gummy mess that sticks to your knife. So waiting 30 minutes is about right. 
Variations & Substitutions
  • Guinness – If you choose to use some Guinness reduce the amount of buttermilk by the amount of Guinness or instead, make my 4 ingredient beer bread, using Guinness instead.
  • Add-Ins: For more texture and flavor, include about half a cup of raisins, currants, or a tablespoon of caraway seeds.
  • Use all whole-wheat or wholemeal flour if desired. Whole grains absorb and need more moisture, so you may need to add additional buttermilk to the dough. 
  • GF Irish Brown Bread: I have not tried, but have had success in the past; swap the whole wheat and all-purpose flour with a combination of gluten-free alternatives, like brown rice flour, sorghum flour, a good gluten-free all-purpose flour, and millet flour.
  • Dairy-Free Brown Bread: Replace with a dairy-free buttermilk alternative or make your own. 
  • How to make buttermilk: Place 2 tablespoons vinegar or lemon into 2 cup measuring cup, add your milk (cow or plant-based) to 2 cup mark, stir, and let sit 5-10 minutes until soured. Use as needed.
Storage
  • Counter – Store it in an airtight container or tightly wrapped with plastic wrap on the counter for 2-3 days. Try using a bread saver or this bread box to retain moisture.
  • Fridge – Stored in an airtight baggie bread should last 5-7 days in the fridge. 
  • Freezer – Store cooled brown soda bread by wrapping twice in plastic wrap, then place it in a sealed freezer bag or something similar and keep it in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 316mg | Potassium: 185mg | Fiber: 3g | Sugar: 4g | Vitamin A: 45IU | Calcium: 47mg | Iron: 1mg
Irish brown soda bread recipe on cutting board with a few pieces sliced, butter in background.
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buttermilk molasses wheat germ whole wheat flour

Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Patty

    Wed, Mar 19, 2025 at 7:00 am

    5 stars
    I made this alongside the crock pot corned beef and it was so delicious! I didn’t have any buttermilk, so followed the directions to make my own. I replaced some buttermilk with oatmeal stout as suggested and 😍! It came together easily and quickly, I will definitely be making again and again!

    Reply
    • KathleenKathleen Pope

      Wed, Mar 19, 2025 at 12:53 pm

      Love your twists, Patty! Thank you so much!

      Reply
  2. Mary S.

    Mon, Dec 9, 2024 at 7:49 am

    5 stars
    I made the recipe as is, it was delicious and easy to make. Can I bake it in a load pan instead?

    Reply
    • KathleenKathleen Pope

      Mon, Dec 9, 2024 at 7:52 am

      I have never tried it but I am pretty certain you could Mary! Not sure if it will take more time or less, I’m thinking a little more since it’s less surface area. But start checking for doneness at the earlier time.

      Reply
  3. Suzy D.

    Mon, Mar 18, 2024 at 1:46 pm

    5 stars
    This is terrific! Nicely chewy, as I had hoped, and very flavorful. I was out of whole wheat flour and wheat bran, so replaced the whole wheat flour with whole wheat pastry flour, and to compensate for its lower protein content, replaced the unbleached all purpose flour with unbleached bread flour. I used ground flax seed instead of wheat bran, and replaced about 2 tbs. of the milk with Guinness extra stout.

    Reply
    • KathleenKathleen Pope

      Tue, Mar 19, 2024 at 9:39 am

      YAY! Love your tweaks to make it work for you — way to go! YUM! I have a Guinness Brown Bread recipe too you may want to try! Thanks again for your kind comment, Suzy!

      Reply
  4. Maria

    Sat, Oct 28, 2023 at 6:00 pm

    Back from Ireland and the breads in the oven. I’m just curious why the cast iron called for a lid?

    Reply
    • KathleenKathleen Pope

      Sat, Oct 28, 2023 at 7:44 pm

      Hi Maria, oh gosh that auto filled on the suggested equipment. No lid required. Tho it’s handy to have if you are buying the pan anyway! Hope you loved the bread!

      Reply
  5. Susan Harmon Becker

    Tue, Oct 10, 2023 at 9:47 am

    5 stars
    Just returned from a month long stay in Ireland–the north west coast, County Mayo. Ate Irish brown most days for breakfast and/ or with a bowl of soup at the local cafe. Your recipe is authentic-thank you. I did add 3 tablespoons of melted butter into the dough–made the dough richer and softer. Very easy to read the recipe and great tips. My brother in law (lives in Donegal) has a very similar recipe-he suggested adding the butter. This is the first time on your website Kathleen–Thank you

    Reply
    • KathleenKathleen Pope

      Tue, Oct 10, 2023 at 10:23 am

      Thank you so much, Susan. I’ll going to try with the butter too! That sounds amazing. As does your month long trip!

      Reply
  6. Georgina

    Tue, Aug 8, 2023 at 5:22 am

    5 stars
    Any high altitude adjustments needed for this recipe? I’m at 5400’

    Reply
    • KathleenKathleen Pope

      Tue, Aug 8, 2023 at 6:43 am

      No adjustments are needed Georgina, it works great for me at 5280, it should for you too!!

      Reply
  7. Jules

    Thu, Mar 16, 2023 at 5:49 pm

    5 stars
    I love my bread and couldn’t wait to try this recipe. I just loved the texture and the delicious sweetness from the molasses.

    Reply
    • KathleenKathleen Pope

      Thu, Mar 16, 2023 at 8:10 pm

      Thank you Julie!

      Reply
  8. justin

    Tue, Mar 7, 2023 at 4:55 pm

    Daughter is into baking now and tried this one, was a hit in the morning.

    Reply
    • KathleenKathleen Pope

      Wed, Mar 8, 2023 at 1:34 pm

      Thank you so much, Justin!

      Reply
  9. Vicky

    Tue, Mar 7, 2023 at 4:17 pm

    5 stars
    This bread is so hearty! I loved that I already had all the ingredients at home to make it. It is so yummy warmed up and sliced with some butter!

    Reply
    • KathleenKathleen Pope

      Wed, Mar 8, 2023 at 1:34 pm

      Perfect, thanks, Vicky!

      Reply
  10. Charles

    Tue, Mar 7, 2023 at 1:54 pm

    5 stars
    Hi,
    Your Irish Brown Bread sounds great with Corned Beef and Cabbage on St Patty’s! Thanks for sharing!

    Reply
    • KathleenKathleen Pope

      Tue, Mar 7, 2023 at 2:33 pm

      Perfect with Corned beef and cabbage as well as any hearty stew or soup, Charles, thank you!

      Reply
  11. Kushigalu

    Tue, Mar 7, 2023 at 1:27 pm

    5 stars
    This Irish brown bread looks perfect and gorgeous. Thanks for the recipe.

    Reply
    • KathleenKathleen Pope

      Tue, Mar 7, 2023 at 2:34 pm

      You are so welcome!

      Reply
  12. Diana Reis

    Tue, Mar 7, 2023 at 1:21 pm

    5 stars
    This is a great recipe. Excellent tips for getting it just right.

    Reply
    • KathleenKathleen Pope

      Tue, Mar 7, 2023 at 2:34 pm

      Thank you, Diana!

      Reply

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Kathleen Pope

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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