Well, a "BLA" is a regional type of bread roll from Waterford. Same shape as a cob but with a soft crust, and a dusting of white flour.

Our main variant of course is soda bread, which uses Sodium Bicarbonate & lactic acid as the raising agent rather than yeast. It is usually baked in a round shape, and so is referred to as a cake of bread, rather than a loaf of bread.
Brown Soda is on the menu in every hotel & guest-house but there is also white soda, and currant soda. Currant soda (which usually contains raisins these days) is often made with a richer mixture including an egg & some sugar. It is also known as spotted dog in some places. (Not to be confused with spotted Dick, which is either a dessert, or a nasty affliction, depending on your circumstances).
Of course, if there's a hurry, you could cook the soda bread on low heat in a heavy frying pan, turning it once. Your cake of bread is then known as a griddle-cake.
[Yes I DO know that a frying pan is not a griddle, but the bread is pretty much the same, and who's got a griddle these days? :o)]
We also used to get a very crusty white yeast loaf of unusual shape called a grinder, which was very nice with butter & (home-made) jam.
Nowadays, I seem to mainly eat flat bread (unleavened), but thats 'cos it seems to match houmus, olives, and such.