Go Back
0 from 0 votes
Irish batch bread with four golden-brown loaves baked together, showing soft, airy interiors and lightly floured crusts on a white plate.
Print Recipe
Irish Batch Loaf
Prep Time
20 mins
Cook Time
45 mins
Proof Time
4 hrs
Total Time
5 hrs 5 mins
 

My Irish Batch Loaf makes authentic Irish batch bread with 5 simple ingredients, a crusty top, tender sides, and a classic pull-apart shape.

Servings: 4 small loaves
Author: Gemma Stafford
Ingredients
  • 4 ⅔ cups (23 ⅓ oz / 662 g) bread flour
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • 1 ¾ cups (14 fl oz / 420 ml) water , lukewarm
  • 3 tablespoons (1 ½ oz / 42 g) lard , melted
Instructions
To Make and Proof the Irish Batch Loaf Dough

  1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, and salt.

  2.  In a measuring jug, stir water and lard together, then pour into the flour mixture and mix on low speed until a shaggy dough forms.

  3. Increase the speed to Medium - Medium/high and knead for about 8 minutes, or until the dough is smooth, elastic, and cleans the sides of the bowl.

  4. Transfer the dough to a lightly greased bowl, cover with cling wrap and a kitchen towel, and let rise in a warm place for about 2 hours, or until doubled in size. 

To Shape and Proof the Irish Batch Loaf

  1. Grease an 8-inch (20 cm) square cake pan. 

  2. Punch down the dough and divide it into 4 equal pieces (about 9½ oz / 270 g each). 

  3. Shape each piece by bringing the edges into the center, turning it seam-side down, and gently rolling it against an unfloured work surface until smooth and taut.

  4. Arrange the dough balls seam-side down in the prepared pan, spacing them evenly apart. 

  5. Dust the tops generously with flour, cover with cling wrap and a kitchen towel, and let proof for about 2 hours, or until doubled in size.

To Bake the Irish Batch Loaf

  1. Toward the end of the rising time, preheat the oven to 450°F (225°C).

  2. Bake for 35 to 45 minutes, or until the loaves are deeply browned and sound hollow when tapped. 

  3. Remove the bread from the pan immediately and let cool completely on a wire rack.

To Serve and Store the Irish Batch Loaf

  1. Serve slices with Irish butter or for making sandwiches. Store leftovers in an airtight container at room temperature for up to 3 days.

Recipe Notes
  • Make by hand. Don't worry if you don't have a stand mixer—mix the ingredients until a shaggy dough forms, then turn the dough out onto a lightly floured surface and knead for roughly 15 minutes, until smooth and elastic.
  • Try the windowpane test. To check whether your dough has been kneaded enough, stretch a small piece between your fingers. If it stretches thin enough to see light through it without tearing, your dough is ready to rise.
  • Take a minute to shape the dough balls carefully. Shape each piece by bringing the edges into the center, turning it seam-side down, and gently rolling it against the work surface until it's smooth and forms a tight ball.
  • The dough should rise together into one loaf. Don't rush the second proof. This is the stage where it starts looking like proper Irish batch bread.
  • The loaf is done when it is deeply browned. It should sound hollow when tapped on the bottom and have an internal temperature of about 200°F (93°C).
  • Cool before slicing. Cooling the bread on a wire rack before slicing gives the crumb time to set and helps preserve the crisp, deeply browned crust.
  • Simple is perfect. This bread makes exceptional toast. Spread with Irish butter and jam!