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March 1, 2018

Where did all the bread go?

But, worst of all, Ireland’s bread is gone!


Now, here at, we’re all about helping you on your journey to H1s across the board and securing your 3rd level place next September; but even we understand that you just can’t concentrate on your studies on an empty stomach – especially not on a snow day.


So if your family didn’t hit the supermarkets at 9am on Monday before the last grains of bread were sold to the baying mob, don’t despair.


Let us guide you through baking your own.


You need

  • Active dry yeast – 7 grams
  • 2.25 cups of warm water (warm=45°C à half-boiled water)
  • Sugar – 3 tablespoons
  • Salt – 1 tablespoon
  • Vegetable (rapeseed) oil – 2 tablespoons
  • 6.5 cups of all-purpose flour


What to do

In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, a 1/2 cup at a time, to form a soft dough.


Turn onto a floured surface; knead until smooth and elastic for 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, for 1/1.5 hours.


Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5 inch loaf pans. Cover and let rise until doubled for 30-45 minutes.


Bake at 190°C for 30-35 minutes; or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. 



This will give you 2 loaves, roughly 16 slices each. Enough to get you through today at least!


From then until 4pm (if you can tear yourself away from Snapchat and snowmen), your teachers may be off work and your school closed, but has everything you need and more to keep your education on track.

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