Ballymaloe Cookery School White Yeast Loaf

Name: Ballymaloe Cookery School White Yeast Loaf
Cuisine: Irish
Ingredients: 20 g fresh yeast (or 10 g dried yeast); 20 g fresh yeast (or 10 g dried yeast); 400 g tepid water (weigh the water for accuracy); 20 g granulated sugar; 700 g organic strong white flour; 400 g tepid water (weigh the water for accuracy); 25 g butter, diced; 16 g pure dairy salt; oil, for greasing

Preparation info

Makes
2
Loaves

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

We use Doves Farm organic white bread flour, so the water quantity may vary for other brands. This bread can be baked in loaf tins or made into plaits or rolls.

Ingredients

20 g fresh yeast (or 10 g dried yeast)
20 g

Europe
Ireland
Bread
Vegetarian

Method

Crumble the yeast into a bowl, then add the sugar and tepid water (remember, anything above 50°C (122°F) will kill yeast). Mix and allow to stand for a couple of minutes. After 4–5 minutes, it should be creamy and slightly frothy on top.

Meanwhile, put the flour in a wide mixing bowl and stir in the salt, then rub in the butter until it resembles coarse breadcrumbs.

Add all the