I'd run out of Bicarbonate of Soda which I normally use for my Soda Bread, so, having looked through my bread bible, I reverted to Baking Powder instead. The book told me that it was almost the same thing, and could be used 'instead of'.
The book was correct, and above is the result.
The crust was good, the inside not too 'cakey', and the flavour excellent; I'd added about a tablespoon of Olive Oil, and some dried herbs to the dough.
Bread making becomes obsessive; we amateur bakers are always looking to make that 'better loaf'.
Soda (or Baking Powder) bread is child's play to make, and one suspects it's never to be improved upon; it is what it is! So I'm thinking of trying to master our local Sourdough bread, known here as Pain au Levain. It obviously takes much longer to prepare, but the rewards (if done correctly) should be huge.
Any tips gratefully received.