Soda bread comes out GREAT in a cast-iron pan, esp. if you cover it for the first part of baking and uncover at the end to brown the crust (and preheat the pan). Makes you feel you're cooking over a turf fire in a cottage and all that malarkey. I'd love to be in a cottage in Ireland right about now, with about 12" of snow having fallen and more-more-MORE on the way! :) PJH

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