Irish soda bread: it joins the list of carbs I shouldn’t have eaten this week, but I did anyway. Corina is to blame.
The Tacoma bakery bakes the bread for Doyle’s. Doyle’s serves the bread toasted with dishes like shepherd’s pie and Guinness stew.
I don’t usually like soda bread. I’ve always thought it a waste of a bread. It’s thick, dense, the texture is difficult to get right. Most examples I’ve eaten are better as door stoppers than something I want to use as a vessel to dip into a big bowl of Guinness braised stew. Read more »