After the rugelach, this recipe was a breeze. I followed the traditional recipe in the book, except for substituting 1/2 cup of whole wheat flour in place of the unbleached white. The bread turned out nicely-textured, moist, and delicious.
Next time, maybe some rolled oats or currants…
If you’d like to try this recipe yourself, see it at this recipe’s hosts’ pages, Cathy at http://myculinarymission.blogspot.com/ or Carla at http://chocolatemoosey.blogspot.com/.
someonesinthekitchenwithdeena 
your irish bread makes me want to kiss the blarney stone!
{Blushing} Aw, shucks…
Your loaf is beautiful!
Oooh! Yours is beautiful too! It is easy, isn’t it? And with such great results. Definitely a keeper.
I think rolled oats would be a great addition – will have to try that next time. Your loaf turned out beautifully.
Yes – I saw another recipe that used the oats. Next time… Good idea to try 2 varieties for comparison!
So true…this recipe was a breeze compared to the last one! Great job!
Thanks – yours looks great, too!
Love the thought of rolled oats. It would totally add to the rusticity (is that even a word?) of this loaf.
Great pictures!
Your loaf looks great! I enjoyed how easy this was too. And it seems to be pretty versatile, which is a huge plus.
Easy and tasty! Isn’t life great!
Love the photos!