Irish Bread Plate Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease a round cake pan.

Combine dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 1/2 cup rolled oats, 1 tsp baking soda, 1/2 tsp salt and 1 tbsp brown sugar if using. Ensure the oats are evenly distributed.

Add liquids and mix

Make a well in the center and pour in 1 1/4 cups buttermilk and 2 tbsp melted butter. Stir gently with a wooden spoon until a soft, slightly sticky dough forms — do not overmix.

Shape and cut

Turn dough out onto a lightly floured surface and shape into a round about 7–8 inches across and 1 1/2 inches thick. Transfer to the prepared baking sheet or pan. Using a sharp knife, cut a deep cross (about 1/2 inch) across the top to help it bake evenly.

Bake

Bake in the preheated oven for 25–30 minutes, or until the loaf is golden-brown and sounds hollow when tapped on the bottom. Internal temperature should be about 200°F (93°C).

Cool

Remove from oven and cool on a rack for at least 20 minutes before slicing so crumb sets.

Activate yeast and mix

In the bowl of a stand mixer or a large bowl, combine 1 1/4 cups warm water and 1 tsp instant yeast (if using active dry, proof first). Add 3 cups bread flour and 1 tsp salt and 1 tbsp olive oil. Mix with the dough hook on low until ingredients come together, about 2–3 minutes.

Knead

Increase speed to medium and knead for 6–8 minutes until the dough is smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours.

Shape into bloomer

Punch down the dough, turn onto a floured surface and shape into a long oval loaf (bloomer), approximately 12 inches long. Place on a parchment-lined baking sheet seam-side down. Using a sharp blade make 3–4 diagonal slashes across the top about 1/2 inch deep.

Second rise

Cover lightly and let rise 30–45 minutes until puffy. Meanwhile preheat oven to 425°F (220°C). Place a shallow pan with hot water on the lower rack to create steam (optional) for a crisper crust.

Bake

Bake for 20–25 minutes until golden and hollow-sounding when tapped. Internal temperature should be 200–205°F (93–96°C). Remove and cool on a rack 20–30 minutes before slicing.

Warm and reduce (optional)

To concentrate Guinness flavor for the butter and bread, pour 1/4 cup Guinness into a small saucepan and simmer until reduced to about 1 tsp (approximately 6–8 minutes). Reserve 1 tsp for the Guinness-honey butter and allow the rest to cool to room temperature for the dough.

Combine dry ingredients

In a mixing bowl whisk together 2 1/2 cups all-purpose flour, 1/2 cup bread flour, 1 tsp instant yeast and 1 tsp salt.

Add wet ingredients

Stir in 1 cup room-temperature Guinness, 1 tbsp dark brown sugar or molasses and 2 tbsp softened butter until a shaggy dough forms.

Knead

Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic, or knead in a stand mixer on medium for 5 minutes.

First rise

Place dough in a lightly oiled bowl, cover and let rise in a warm spot until doubled, about 1–1.5 hours.

Shape and second rise

Punch down, shape into a round or small loaf, place on a baking sheet. Cover and let rise 30–45 minutes while you preheat oven to 400°F (200°C).

Bake

Bake 25–30 minutes until a deep brown crust forms and the loaf sounds hollow when tapped. Cool on a rack at least 20 minutes before slicing.

Prepare reduced Guinness (if not already done)

If you did not reduce earlier, lightly simmer 1/4 cup Guinness until thick and syrupy and measure out 1 tsp. Cool completely.

Whip butter with honey

In a medium bowl, beat 1/2 cup softened unsalted butter with 2 tbsp honey using a hand mixer or whisk until light and creamy, about 1–2 minutes.

Add Guinness and salt

Fold in 1 tsp reduced Guinness syrup (optional — adds a bitter-sweet note) and 1/4 tsp fine sea salt. Taste and adjust honey or salt to balance sweetness and bitterness.

Chill and serve

Transfer to a small serving dish, cover and chill briefly to firm up slightly before serving alongside warm bread.

Beat butter

In a bowl, beat 1/2 cup softened unsalted butter with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until light and airy, about 2 minutes.

Adjust consistency

Add 1 tbsp heavy cream or milk gradually while whipping until smooth and spreadable. Season with 1/8 tsp fine sea salt and taste — add a bit more powdered sugar if you prefer sweeter.

Chill and serve

Transfer to a serving dish, cover and chill briefly. Serve alongside the breads so guests can choose between the Guinness-honey butter and the whipped sweet butter.