Kerry talks through her ingredients for this iconic 4-loaf batch bread and how she uses strong white flour to develop a higher gluten content and a high rise. She uses small producers for her ingredients and uses beef dripping as an alternative fat to butter which brings a richer flavour to the loaves.
There was a time when a jar of beef dripping would be kept on every stovetop in Ireland. Commonplace during the ration years of the First and Second World Wars, commercial oils went  on to take replace the heavier cooking fat. But the Irish are falling back in love with the rich, gamey flavour of beef dripping, as more people embrace a snout to tail ethos of sustainable meat eating.
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