Irish Batch & Turnover Bread - Recipes?

Magic Monkey

Does anyone have a recipe for either of them?

ambman

750g strong flour
15g salt
30g yeast
420g water

Will do for both;)

Magic Monkey

Excellent, thank you!

catho_monster

Can you make this with dried yeast?
I'm assuming th 30g is fresh yeast?

ambman

catho_monster wrote: »

Can you make this with dried yeast?
I'm assuming th 30g is fresh yeast?

Yep

Dried yeast is fine. might put a bit extra in though;)

catho_monster

How much dried yeast? Surely not 30g? aren't they 7g sachets?

ambman

catho_monster wrote: »

How much dried yeast? Surely not 30g? aren't they 7g sachets?

Yes they are 7g sachets. You could always use warm water instead of more yeast. That way it will wake those lazy little yeast workers up quicker:D
But not to warm. Or if you have time on your side go away and leave it rise over a longer period of time. Or better yet try and get your hands on some fresh yeast.

brian ireland

It there no marge or butter in this mix?

Tree

Not all breads use butter. The recipe i use for white breads is also without fat, just flour, salt, quick yeast and water.

Unfortunately, you wont be able to make batch in your kitchen at home, well not a batch loaf. They need to be cooked side by side so no crust forms where the loaves meet.

You can make tiny batch rolls which are very handy for sharing garlic breads. Dust small balls of dough with flour and place near, but not next to each other in the tin, as they cook they should rise together and kiss, but they wont stick and will lift apart without any effort on the part of the hungry diners.

enda1

Tree wrote: »

Not all breads use butter. The recipe i use for white breads is also without fat, just flour, salt, quick yeast and water.

Unfortunately, you wont be able to make batch in your kitchen at home, well not a batch loaf. They need to be cooked side by side so no crust forms where the loaves meet.

You can make tiny batch rolls which are very handy for sharing garlic breads. Dust small balls of dough with flour and place near, but not next to each other in the tin, as they cook they should rise together and kiss, but they wont stick and will lift apart without any effort on the part of the hungry diners.

Can definitely make them at home!

We make them in a "batch" of 4.
All you need to do is get some pine planks, about 2 cm thick and a length that will fit in your oven in depth and width (get 4)

Screw the 4 together.

Season in the oven by cooking the wood for about 4 hours at 160 or so degrees, leaving windows open - the smell is amazing but strong!

Then Bob's your uncle, make your first batch!

Tree

reeeeeally? time to disappoint himself with crust free bread!

Voltex

ambman wrote: »

Yes they are 7g sachets. You could always use warm water instead of more yeast. That way it will wake those lazy little yeast workers up quicker:D
But not to warm. Or if you have time on your side go away and leave it rise over a longer period of time. Or better yet try and get your hands on some fresh yeast.

General rule of thun is to use 33% of fresh yeast weights if using d.yeast.

O.P try taking some flour and some of the yeast and some of the water and making a "sponge". Leave to ferment for about 8-10 hours ( or untill it starts to fall back) and incorparte the rest of ingredients...

ginandtonic20

Substitute half the weight of fresh yeast with dried yeast - 30g fresh yeast equals 14g dried yeast - two sachets. A box measuring 10" by 10" will be right measurement for 750g flour recipe. Makes four batch loaves.

Dizzyblonde

ginandtonic20, that's good to know but this thread hasn't had a new post in 8 years so I have to close it.