The Irish Bread You Pull Apart Rather Than Cut

By Bigger Bolder Baking · 150 min

Ingredients

Instructions

1. In a stand mixer with a dough hook, combine the flour, instant yeast and salt.
2. Stir the lukewarm water and melted lard together, pour into the flour and mix on low until a shaggy dough forms.
3. Increase to medium and knead about 8 minutes, until smooth, elastic and clean at the sides of the bowl.
4. Put the dough in a lightly greased bowl, cover and let rise in a warm place about 2 hours, until doubled.
5. Grease an 8-inch (20 cm) square cake pan.
6. Punch down the dough and divide into 4 equal pieces (about 9½ oz / 270 g each).
7. Shape each piece into a taut ball by folding the edges to the center, turning seam-side down and rolling on an unfloured surface.
8. Place the balls seam-side down in the pan, evenly spaced. Dust the tops generously with flour, cover and proof about 2 hours, until doubled.
9. Toward the end of proofing, preheat the oven to 450°F (225°C).
10. Bake 35 to 45 minutes, until deeply browned and hollow-sounding when tapped.
11. Unmold immediately and cool completely on a wire rack.

Summarized from Bigger Bolder Baking's video. Watch it for the details.