This was a nice easy recipe after the all-day affair with rugelach. I have always liked Irish soda bread and am always a little puzzled how this can be such a great bread despite its lack of yeast. On Mondays I work from home, so I didn't even start on this bread until lunch time on Monday. I even had to go to the store to get buttermilk and still had time to make the bread during my lunch hour. That worked out well because about the time it came out of the oven I had the mid afternoon munchies. I couldn't wait till it cooled completely as instructed in the book, but I thought it was mighty good still warm. When I saw the caution that this would be hard as a rock the next day, I felt free to eat quite a few pieces to spare the bread a death in the trash can.