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A taste of home! I just spent an excellent weekend at home, catching up with my wonderful family and friends, and of course eating my fave treats from Belfast. It inspired me to make this lovely dense loaf, a staple of my childhood diet.
So, this is an excellent loaf if you don’t have the time or
will to follow the normal bread-making routine of kneed, let rise, kneed again,
let rise again etc. It’s a traditional Irish type of bread which uses
bicarbonate of soda for the rising part, meaning there is no yeast and
therefore no need to spend half the day leaving it to rise. While I love the
satisfaction that comes from a particularly well-risen yeast loaf, I do adore
the flavour, simple method and speed of preparation of this lovely little loaf.
This is a dense, flavourful bread which I find goes
particularly well with soup, and is absolutely exquisite buttered, warm from
the oven.
