Found in nearly every restaurant, pub and supermarket in Ireland, this bread is lesser known than plain soda bread, but perhaps more delicious. Craggy, rustic, dense and flavorful.
The only acid I’ve been dropping is the kind you find in late-summer tomatoes and early-autumn apples, and my idea of a jam band…
Chef Patti Jackson traded fresh pasta and rabbit ragu for eight months of brown bread, Irish cheddar and perfectly pulled pints.
Trailblazing farmer Rick Bishop has caused city cooks to swoon for twenty-five years.