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Irish brown bread is a staple of the Ballymaloe Cookery School in Cork, Ireland, and has been enjoyed by many. The bread is nutty, barely sweet, and still warm, providing a unique and satisfying flavor. The school’s co-founder, Darina Allen, is known for encouraging students to pair the bread with mayonnaise or butter and top it with tiny prawns from Ballycotton Bay. This simple yet luxurious meal has left a lasting impression on those who have had the pleasure of experiencing it.
