I have a dear friend who has developed a strong reaction to yeast and sugar. She's a tiny little thing and has lost 10 pounds in the last several months because her diet is so restricted. So I'll be seeing her tomorrow and I wanted to make her some bread. No yeast of course. No sugar either. I knew I'd seen a recipe for Irish Soda Bread in my Eating Well cookbook. I pulled it out to make a trial run. It had added sugar and some currants. I made a batch this morning and it was alright, but not fabulous.
So not to be defeated, I went to my trusty internet for answers. I found a website dedicated to the preservation of the integrity of soda bread. And this is what I found. And this is what I made. And it was ridiculously simple. And ridiculously amazing.