🍞 WEEK 3: Irish Batch Bread
For your third week, you’ll be making a Batch Bread, which as you might be able to guess is baked in batches - commonly four or nine loaves in a single tin which are then torn apart into smaller loaves once baked. The crust is well-fired, if not a little gnarly, and you’ll find it difficult to resist tearing warm, fluffy chunks from it when it’s fresh out of the oven. And remember to leave enough time for proofing!
Share with the community
Click the button below to access the rest of your group as well as share ideas and photos of your own Batch Bread creation. If you get stuck or need any tips, the chefs are on hand to offer advice.
πŸ“˜ Lessons For The Week
Recipe Development - Irish Batch Bread
Kerry takes you through her thought process, and how she uses a combination of high temperature and a water bath to create the perfect loaf. She also has packed in plenty of ways you can make the bread your own including a vegetarian version with vegetable shortening.
Ingredients Introduction - Irish Batch Bread
Watch as Kerry talks through her line up of ingredients including beef dripping, an ingredient that was once a product of wartime thriftiness which has since regained popularity amongst chefs who are falling back in love with its rich, meaty flavour.
Head to the Oven - Irish Batch Bread
Learn to bake with steam, perfect your kneading techniques and create your own delicious batch of loaves, ideal for sharing with friends and family.
πŸ“– Further Reading
The ritual of bread making is deeply ingrained in the story of the Irish home kitchen. Many of the iconic Irish breads are characterised by the unpredictable Atlantic weather and the island’s lush countryside. Read on to find out more…
Irish Baking: An Island Unlike Any Other
Just like the flatbreads of the Middle East, or cornbread from the plains of North America, Irish baking culture is deeply rooted in the natural features of the terrain.