Bread in Europe They are very light, contain preservatives (e.g. ethyl alcohol) and have a very long shelf life (often more than a month). In Ireland it is traditionally held that the end of a loaf of bread (the "heel" of the loaf) is the best part of the loaf. Other stories and myths surround this piece of the bread in Irish mythology. Irish soda bread, developed to make the most of the soft wheat grown in Ireland, is unusual for a European bread in that it is a quick bread, using the reaction of buttermilk and baking soda rather than yeast to
Crempog The mixture is meant to stand for a few hours. A second mixture is made using sugar, bicarbonate of soda, vinegar and beaten eggs. The mixtures are then combined to make a smooth, dense batter. The batter is poured onto a hot bakestone or griddle, over a moderate heat. The "crempog" is cooked until golden on both sides and served in a stack with butter spread on each pancake. In Anglesey and Caernarfonshire "crempogau" were prepared as "crempog furum", a pancake made with yeast, or "crempug wen" where the normally coarse flour was replaced with refined flour. These pancakes were