Who can deny the glory of pure, white, indulgent bread? A celebration of all things right. And who says bread needs to be difficult? Plenty of people, but they’re wrong.
Weigh out and mix together all the ingredients using a wooden spoon. It should form a rough and sticky dough – once all the flour is mixed in, cover it with a sheet of cling film. Leave it to rest for about half an hour.
Once rested, fold the dough over inside the bowl until you’ve forced all the air out of it. Re-cover with cling film and leave for a whole hour. If you’ve got to go out at all, or are baking late at night, just place your dough in the fridge for anything up to a day. Whilst it’s resting, grease a loaf tin with plenty of butter – make sure you rub right down into all the corners.
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Now it’s time to ‘shape’. Flour a work surface generously, and lay your rested dough out on it. Sprinkle a little more flour on top and push it down into a flat rectangle. The short side of the rectangle should be as wide as your loaf tin.
Roll your rectangle up as tightly as you possible can – just like a swiss roll, but tight. Roll the dough around beneath your hands to smooth the seam then place seam-side down in your tin.
Leave your dough to rest in your tin for about an hour, or overnight in the fridge. About 20 minutes before you’re going to bake, preheat your oven to 210C/190C fan.
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Just before your loaf goes in the oven, make a 1-2cm cut with a bread knife down the length of the unbaked loaf. Place straight in the oven, and if you can, throw half a cup of water onto the oven’s side to create some steam for a nice crust.
Bake for 30 minutes in the tin, then remove from the oven and plonk the loaf out of it by bashing it on a surface using some oven gloves. Place the bread back on the oven shelf for another 10-20 minutes until a really dark golden brown.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policyScottish 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. For this reason, its other name is Batch Loaf. It is also known as Pan Bread or Plain Bread.
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Mothers Pride in Glasgow are the traditional bakers of Scottish Plain bread and they still wrap it in waxed packaging to keep it fresh. Their strap line is A slice of family life.
The North-East of Scotland skies are under attack from an enemy jet. It is spilling a strange yellow smoke. Minutes later, people start killing each other.
Former Royal Air Force Regiment Gunner Jason Harper witnesses this and then his wife, Pippa, telephones him, shouting that she needs him. They then get cut off. He sets straight out towards Aberdeen, unprepared for the nightmare that unfolds during his journey. Everyone seems to want to kill him.
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Along the way, he pairs up with fellow survivor Imogen. But she enjoys killing the living dead far too much. Will she kill Jason in her blood thirst? Or will she hinder his journey through this zombie filled dystopian landscape to find his pregnant wife?
The Fence is the first in this series of post-apocalyptic military survival thrillers from the torturous mind of Scottish horror and science fiction novel writer C.G. Buswell.
Glaswegin Gin is an award-winning unique blend of eight gin botanicals distilled in an artisan still in the heart of Glasgow, Scotland. Choose from their original gin flavour or fruit combinations such as raspberry and rhubarb.
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An army veteran moves his family back to Scotland, but his nightmare neighbour starts a battle of wits with him. Who will win this One Last War?“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.
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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.
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.
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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.
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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 turn to 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.
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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
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