The last time I baked was a few days before leaving for London. It was a banana bread, which was moist, crumbly and falling apart. This Soda Bread, adapted from Paul Hollywood’s BBC Food recipe, is the opposite. It was dense, it was heavy, definitely the kind of thing you could just eat on its own for a quick lunch. Next time I’ll probably have it with a poached egg for late breakfast though. I don’t feel comfortable posting the adapted recipe because I basically did it haphazardly. I halved the flour, I added coarse polenta, dried herbs and cracked pepper, and then threw it in the oven. It worked out beautifully.