People often ask me if I make my own bread. Since where I live, within a one block radius of my apartment there are literally four very good places to buy bread that is baked fresh daily (and it’s very inexpensive, around €1-€2 a loaf), although I admire those who do, I can’t rouse myself to bake my own.
Yet when I got back from Ireland I found myself craving soda bread something fierce. There’s no shortage of baguettes or other lovely breads here, but Irish soda bread has a certain je ne sais quoi—and I wanted some of that hearty, crumbly bread from the Irish isle. Partially to blame were a few rounds of Irish cheese that I carried back, including a tangy, creamy Cashel Blue, that was begging to be sliced and smeared over some wheaty bread.