Irish Batch Bread

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the flour, salt, sugar, and yeast, keeping the salt and yeast separate initially. Make a well in the center, add the softened butter and gradually pour in the lukewarm water. If using, add the malt extract to the water before mixing. Mix everything together with your hands or a wooden spoon until it forms a rough dough.
2. Knead the dough
   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when pressed gently with a finger. Alternatively, use a stand mixer with a dough hook for 5-6 minutes on medium speed.
3. First rise
   Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave in a warm place for about 1 hour or until doubled in size. The ideal temperature for rising is around 24-27°C (75-80°F).
4. Shape the loaf
   Once risen, gently punch down the dough to release air bubbles. Turn onto a floured surface and divide into two equal pieces. Shape each piece into an oval loaf by flattening slightly and folding the sides into the middle, then rolling it up. Place the loaves side by side (touching) in a lightly greased 900g (2lb) loaf tin so they will join together during baking – this is what makes it a 'batch' loaf.
5. Second rise
   Cover the tin with a clean tea towel and leave to rise again for 30-45 minutes until the dough has risen to just above the top of the tin. Meanwhile, preheat your oven to 220°C (425°F, gas mark 7).
6. Prepare for baking
   When the dough has risen, gently brush the top with milk and sprinkle with rolled oats if using. Using a sharp knife, score the top of each loaf with a 1cm deep slash.
7. Bake the bread
   Bake in the preheated oven for 25-30 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. For a crustier top, spray the oven with water before putting the bread in.
8. Cool and serve
   Remove from the tin immediately and cool on a wire rack for at least 30 minutes before slicing. This prevents the bread from becoming gummy when cut. Traditional Irish batch bread is best served slightly warm with generous amounts of Irish butter.