The quiet luxury of all of it was heady, but it was the plain brown loaf nutty, barely sweet and still warm that felt most special.
Unlike an Irish soda bread, which is all about the handling, this one has no tricks or secrets, said JR Ryall, a pastry chef at Ballymaloe for two decades. It's a simple process that makes something wonderful to eat.
#ballymaloe-cookery-school #brown-bread-recipe #irish-cuisine #generational-recipes #simple-baking-process
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