Irish bread is a culinary tradition with its roots in Ireland, where it has been consumed for centuries as a staple food in daily life. This bread was originally a simple and economical preparation, ideal for peasant families who needed a nutritious and easy-to-make bread without the need for yeast. In Latin America, Irish bread is known in some countries as "soda bread" due to the use of baking soda or baking powder as a leavening agent, instead of traditional yeast. Although its recipe may vary from country to country, its essence remains the same: a dense bread with a crunchy crust and a soft, compact interior, perfect to accompany savory dishes or to be eaten with butter and jam.
In countries like Mexico, Argentina, or Chile, this bread has gained popularity and is adapted to local ingredients, maintaining its quick and easy preparation without the need for long waits for the dough to ferment. Its most notable characteristic is its texture and flavor that recall the Irish tradition, making this bread a gastronomic bridge between cultures.
