Herby soda bread with za’atar

Simple Too, p. 27

Getting into the habit of making bread really is just that: a habit. Particularly with soda bread, where there’s no need to knead much or to let it rise before baking; it’s just so quick and easy. The only thing to keep in mind is not to overwork the dough – less is more; rustic is good. This is best eaten on the day of baking, but leftovers are fine the next day, toasted and served with plenty of salted butter.