“We used to be sent out to the local bakery to get a loaf of batch (bread), still warm from the oven. By the time we got home there was a huge hole in the middle as we couldn’t resist tearing warm, fluffy chunks from it”… It makes our hearts sing when our parents talk about simpler times growing up in small town Ireland – especially when these stories revolve around food. Both sides of GastroParents have visceral memories of savouring this truly iconic and traditional Irish loaf, and so have we. This, to us, is the *ultimate* loaf for any #BreadLover!*
In celebration of National Bread Week (11th – 17th September 2017), we’re taking part in the Love Your Loaf campaign and sharing our secret recipe for the perfect batch loaf. A staple of every Irish person’s palate, pretty much everyone has childhood recollections of savouring this iconic blackened loaf which might not look like much but it’s a real wonder. Fittingly named as it comes inbatchesof two, four or more, then pulled apart, the crumb is firmer than your run of the mill loaf yet pillowy and chewy whilst the crust is gnarly, flaky and looks like its accidentally hit the top of the oven but that iconic blackened top adds serious depth to the flavour.
Made from just salt, water, yeast and flour (plus one extra special, essential ingredient which you’ll find in the recipe below), this is bread you’ll seriously find yourself making excuses to bake again and again and the scent of it baking will make your home kitchen feel like it’s a traditional bakery!
When we wanted to share this recipe on the blog, we were baffled that there were no other recipes online that we could find. Even after tweeting out for help and scouring the internet, it was a mystery that we couldn’t solve, even though most bakeries in Ireland produce a bread like this! It was expert baker and cherished friend of ours Dan Lepard who came to the rescue by giving us some baking pointers by simply looking at a PICTURE of this loaf – Dan, this one’s a testament to your incredible skill and advice! So good, in fact, a number of very *very* similar recipes (method, ingredients, ratios) have now crept up online on the years since we’ve published this post –– it has been noted.
450ml (approx.) warm water, body temperature and split in two measures
1. Dissolve the hard fat in half of the water and dissolve the yeast in the other half of the water. Stir both and leave for 5-10 minutes as you combine the flour and salt in a stand mixer.
2. Add the wet mixtures and beat on low speed until incorporated. You may need to add extra water until the mixture comes together and leaves no flour on the sides. Beat on medium-low speed for 10-15 minutes.
3. When pillowy soft to the touch and gluten-formed-stretchy, put the dough in a bowl (you can lightly oil if you want), cover with cling film or a shower cap and allow to rest and rise until doubled in size. This may take up to two hours.
4. Punch the dough back and then shape into four equal sized balls – weigh them out because these need to be precise. There are lots of video tutorials online of how to do this so that the balls are taught and the seam isn’t exposed – this is important for both proving and baking later. We flatten each piece, bring each of the corners tightly wrapped into the centre, turn the dough piece over and then roll vigorously under a claw-shaped hand to make it taut and hide the seam underneath. Put each piece in the four corners of a lightly greased baking tin with very tall sides if possible (we use a heavy, square cake tin with a removable bottom, 10″/25cm square or so) to help give the bread uniform height. Again, cover with cling film or a shower cap until the bread has doubled in size.
5. Pre-heat the oven to as hot as it possibly goes (240º-260º or so) whilst also putting a large, lipped baking tray in as the oven heats.
6. When just about to put the dough in to bake, boil a kettle with two cups or so of water. Open the oven door and splash the water as carefully as possible in to the heated tray. It may splash so be careful.
7. Put the bread in the middle shelf of the oven and bake for 35-45 minutes. Check after 20 minutes in case you need to turnto ensure even colouring on the top, at this point you can also take out the water underneath. You want the top to be blackened, so do push it to the limit.
8. Once baked, remove from its tin and allow to cool on a cooling rack. Best eaten warm but will keep for a couple of days, covered.
Serving suggestion: Warm from the oven, sliced thickly, slathered in butter. Repeat. Show us your own creations of traditional batch loaf by tagging us on Instagram, Twitter or Facebook!
*Sponsored: This post was part of a paid collaboration in support of 2017’s Love Your Loaf campaign for National Bread Week. Tofind out more about bread and National Bread Week, visit www.nationalbreadweek.ie or follow on Twitter @loveyourloaf and on Facebook.
The name “batch” comes from the way this bread is baked in batches, commonly four or nine loaves in a single tin which are then ripped apart into smaller loafs once baked. One of our favourite sandwiches to serve at lunch is the all-time classic BLT.
It was for everyday use, and its distinctive soft, crumbly, dense texture results from the "soft" wheat that grows in the cool climate of Ireland, meaning that it doesn't have enough protein to form the gluten structure of yeast-raised breads. Hence the use of baking soda, originally potash, as a leavening agent.
Containing just four ingredients — all-purpose wheat flour, salt, baking soda, and buttermilk — this Irish soda bread recipe is very much in line with what's eaten in Ireland. In addition to this version made with white flour, the Irish do make a whole wheat (aka wholemeal) variety as well.
A batch is a loaf baked with several others in one large tin, so that as they cook their sides partially merge together, and the finished loaves when separated have a crustless side or sides.
Scottish Plain Loaf has a characteristic dark and hard crust on the top and bottom of the loaf. There is no crust on the sides because they are baked in batches and then separated.
It is actually Irish wheaten or “Brown Bread” that is the most popular and arguably the most delicious type of traditional Irish bread that exists. It's so common that you'll find brown bread in almost every home on the island and it's so versatile that it's offered with a range of menu items.
Each country has its “national” bread with recipes dating back to their forefathers. Ireland, for one, has embraced it's kind of bread – the soda bread. It is a basic staple among the Irish that they call it Irish Soda Bread.
In Ulster, the wholemeal variety is usually known as wheaten bread and is normally sweetened, while the term "soda bread" is restricted to the white savoury form. In the southern provinces of Ireland, the wholemeal variety is usually known as brown bread and is almost identical to the Ulster wheaten.
In the United States, "Irish soda bread" generally means a somewhat sweet white bread made with eggs and butter and studded with raisins and caraway seeds — the "soda" in the name comes from the baking soda (or "bread soda" in Ireland) used to leaven it instead of yeast and kneading.
You will find that Sourdough is a great alternative to conventional white bread as it works with your digestive system and with your body in positive and healthy ways, making it easier to digest and less likely to spike your blood sugar.
Ezekiel 4:9® Bread, made from freshly sprouted organically grown grains, is naturally flavorful. Try it served warm to release its exceptionally rich nutty flavor.
the bread. affectionately known as the “mother” sourdough is a culture of wild yeast and bacteria started from a seed of flour and water, and maintained over time.
In Paris, the baguette is an indispensable part of everyday life. Here's how to recognize it and where to find it in the French capital. With its lovely caramel colour, crusty exterior and soft crumb interior, the baguette is one of the emblems of France, and especially Paris.
Farmer's bread can refer to many different breads and the definition seems to be quite fluid. It can be made with varying proportions of flour and various types of flour. It can be sweetened with malt syrup, molasses, honey, or treacle. Caraway seed is a common addition too.
Also called: batch loaf. a tall loaf having a close texture and a thick crust on the top and bottom, baked as part of a batch: the sides of each loaf are greased so that they will pull apart after baking to have pale crumby sides; made esp in Scotland and Ireland.
Batch loaf. 1. a type of bread typically made in larger quantities, often using a commercial bakery process, and usually has a consistent shape and size, making it suitable for mass production and distribution.
Thus, in a recipe for one white loaf, use 500g of strong, plain flour and 315g water. 315 is 63 percent of 500. If you decide to make more dough than that, weigh the flour first and then calculate the water accordingly. While you're at it, you can calculate the amount of yeast (1%) and salt (2%) in the same manner.
Some of the words for a small round loaf of bread are Germanic in origin – "batch," which is also used more generally to describe a group of small objects, may come from "bachen," or "bake", says Robinson. "Roll" comes from French and would have arrived with Norman invaders later.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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