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
Sugar Loaf Farm the upper Shenandoah Valley in the early 1800s. The Farm's three original buildings, the farmhouse, grist mill and miller's house, were all constructed by David Summer at a time when Augusta County had emerged as the center of one of the most dominant wheat-growing and flour-processing regions in the South. Sugar Loaf Farm serves as a valuable reminder of the wheat-based agriculture that persisted in this region well into the twentieth century. Today, Sugar Loaf Farm is a privately run farm that specializes in raising Black Angus cattle. Sugar Loaf Farm is named after the distinctive cone-shaped hill on the