The Irish Bread You Pull Apart Rather Than Cut

Irish batch bread is the pull-apart loaf recipe every Irish kitchen grew up on.
Recipe 👉 https://www.biggerbolderbaking.com/irish-batch-loaf/

Irish Batch Loaf 🍞
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

Irish Batch Loaf Chapters
0:00 The Bread Every Irish Person Grows Up Eating
0:23 The 5 Ingredients: Strong Flour, Yeast, Salt & Water
2:02 The Lard That Makes Batch Bread Different
2:47 Kneading the Dough — Don't Add More Water
4:55 First Proof: Doubling in 2 Hours
6:36 Shaping 4 Equal Dough Balls
7:56 Into the Pan & Why You Dust the Tops with Flour
9:09 What Batch Bread Actually Is
10:26 Baking at 450°F for a Dark, Toasty Crust
10:56 Your Batch Bread Questions Answered
12:05 The Pull-Apart Reveal & How Ireland Serves It

ABOUT GEMMA & BIGGER BOLDER BAKING
Hi Bold Bakers! I'm Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere through trusted recipes, baking techniques, and practical kitchen knowledge. Whether you've found me on YouTube, Instagram, Facebook, TikTok, Netflix, or Food Network, my team and I are here to be your trusted authority for everything baking.

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