For those men out there who wait until the last minute, Valentine's Day is coming up soon, so try and have your reservations in early. *Limited Seating Remaining. | The Batch Loaf | Facebook
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NOMINATE BATCH LOAF - Business Awards 2023❤️ All the team at The Batch Loaf would love your VOTE for BEST RESTAURANT! www.businessawardsmonaghan.com/vote to get your vote in.👍🏼 | The Batch Loaf
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NOMINATE BATCH LOAF - Business Awards 2023❤️ All the team at T…
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Irish Batch Loaf.. Tomorrow’s Paddy’s day so no better recipe than an Irish Batch Loaf 🙌🏼 we filled it to the throat with Tayto cheese and onion! But then again some butter and jam is hard to beat 🤤 My Granda was giving me jip as usual, apparently he’s never seen Paul Hollywood knead it as much 😂 and it might be the first time my Nanny has given me free reign in the kitchen 😅 #baking #easybaking #traditionalbaking #traditionalrecipe #batchloaf #loaf #bread #irishbatchloaf #irishloaf #irishb
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Whether its for packed lunches or just coffee and cake with friends, this is a nice lemon and blueberry loaf cake to make ahead and freeze in slices. recipe below. Prep time: 10 minutes Cook time: 1 hour Serves: 12 slices Ingredients 175g butter 1 cup (200g) caster sugar 3 eggs 1 teaspoon vanilla essence 2 cups (220g) plain flour 1 teaspoon baking powder 1/8 cup (30ml) milk 1 lemon 1 cup fresh blueberries Icing Juice of the lemon 2 cups (250g) icing sugar Fresh blueberries (to decorate) Method 1
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59K views · 67 reactions | Introducing our new Farmhouse Batch Loaf! It’s baked using our starter dough, flour dusted and water cut to give it the distinctive Farmhouse look, as well as being deliciously soft on the inside.  Available now at selected Tesco stores nationwide.  Blossomingbirds #farmhouse #loaf #newloaf | Hovis | Facebook
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We have been selected as a finalist for The Food Awards Ireland 2024 as Best Restaurant in Ulster! Thanks to all our customers for their support. #foodawardsireland The Food Awards Ireland | The Batch Loaf
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When making a single-loaf batch, with strong dough structure coming out of bulk fermentation, you usually do not need to do strong preshaping — in fact, this is a case where you can skip pre-shaping. I chose to do a “light” preshaping here by building some dough height with 3 or 4 light “stacking” folds, and very light rounding for surface tension and shape. | The Sourdough Journey
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