This hearty bread bakes up with the heavenly scent of rosemary, a dense yet soft crumb, and a sturdy crust as impressive as one from an artisan bakery.

Best yet, there’s no fussing with yeast or hours of proofing time to let the dough rise.

“Rosemary Clodagh Bread” is a take on Irish soda bread. It’s from the new “Clodagh’s Suppers: Suppers to Celebrate the Seasons” (Kyle), of which I received a review copy. The book is by Clodaugh McKenna, chef and owner of the now-shuttered restaurant, Clodagh’s Kitchen in Dublin, who has been hailed as Ireland’s Rachael Ray for her breezy manner and approachable cooking.

The collection of one-page recipes definitely don’t intimidate yet they’re enticing enough to want to make for company. McKenna also helpfully includes themed menus to give you ideas on putting dishes together. Savor everything from “Maple & Harissa Chicken Wings with Tabbouleh” and “Irish Farmhouse Cheese Souffle” to “Roast Butternut Squash, Blue Cheese & Saffron Pappardelle” and “Plum Pudding Ice Cream.”

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