A Hearty Irish Bread Absolutely Anyone Can Make
Source: New York Times
The first time I had brown bread from Ballymaloe Cookery School in Cork, Ireland, was at a welcome lunch for students.The menu was simple: Loaves of the bread accompanied poached Poole prawns from Ballycotton Bay, a 15-minute walk from the farm where the school sits. Darina Allen, the school’s co-founder, buzzed around the room, encouraging us to spread thick slices of the bread with mayonnaise or butter, and…
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