Bread for the Journey

Irish soda bread. I figure any time in March is right for this one …

There’s a problem with low-carb diets: We already know bread, its aroma when baking, its buttered glory, its scent and satisfaction. Who wants to do without that “forever,” even if digestion improves and a couple of inches of Western more-than-enough-ness finally slide off the hips?

Gramps explained his recipe for me, in six typed pages, airmailed from England. I was a seasoned 10-year-old big sister, preparing nighttime…