Method

This fantastic bread takes our Chef Bruno right back to his childhood days, visiting his Grandma in Ireland for the school holidays. This would be a daily staple served with lashings of salted butter and not a burnt or soggy bottom in sight. Happy days!

The Dough

• Mix all the dry ingredients together in a bowl and make a well in the center, then add the butter milk, mix to make a firm dough.

  Turn out on to a floured bench and knead the dough till smooth and soft.

• Form a round and flattened dough (this helps getting an even bake) and place onto a lightly floured pan /tray.
• Give the dough a light dusting of flour and cut a cross on the top.
• Make sure your Bertha Oven is at the temperature of 180ºC to 200ºC before cooking.
• Place the bread in to the Bertha Oven and cook for 25 to 30 minutes (do check it after 15 minutes) until cooked and golden all over.
• Allow to cool and cut into it with a bread knife and serve with lashings of salted butter.