SERVING SUGGESTION Soda bread makes a rustic style loaf with a denser texture than a sandwich loaf, so it goes well with casseroles, chilli, soups, and that kind of thing in the colder months, and just as well with salads, cheese and cold meat in the warmer months. It is best served with lashings of butter! Serve it on the side of my spiced carrot soup for a gorgeous lunch! Or with my vegetable filo pie. VARIATIONS Add in herbs (dried work well as they don’t add moisture, drier fresh herbs like rosemary, sage, thyme also go well), roasted peppers, chopped tomatoes, cheese, chunks of ham. Try using some seeded flour for part of the flour content to add texture. To make it vegan, use your preferred plant milk instead of milk and brush with more plant milk to replace the egg wash. STORAGE Soda bread is best used within 2-3 days of baking. Store it at room temperature, ideally wrapped in baking paper or similar. BUTTERMILK If you have managed to get buttermilk and want to make this recipe using buttermilk instead, replace the milk plus white wine vinegar with one pot of buttermilk (usually 284 ml) for a traditional buttermilk soda bread.