“One should serve only the freshest of food and the oldest of drink.” ~ Irish proverb
I know that in the United States, soda bread is traditionally made on St. Patrick’s Day. In Ireland, soda bread, that quintessential Irish loaf, is still made fresh every day. It is best eaten on the day it is baked.
I made this gluten free soda bread this past week, and I thoroughly enjoyed it.
According to the Irish Culture and Customs website, the cross that is made on top of the bread prior to baking was a simple way to divide the loaf in fourths. A portion size, for anyone with a big appetite, would be one fourth of the loaf.
Warm from the oven, this bread is amazing with butter and a cup of tea.
Traditionally, soda bread is served with smoked salmon, hard cheese and chutney.
For ingredients and baking instructions go here to Kitchen Apparel’s blog site.