Every Irish cook has a favorite soda bread recipe and preference for the shape of the loaf. I like this one, which makes two small loaves-one for eating now and one for freezing to later make bread crumbs for cobblers, crisps, and Ice Cream.
The variations on this bread are endless, from cheese to herb to vegetable versions. It is great with cheddar cheese, sundried tomatoes, caramelized onions or olives.
