The simple pleasures of bread and butter!

When artisan bread meets Irish butter, magic happens. The bread's hearty, slightly tangy flavour pairs beautifully with the rich, creamy butter.

Each bite is a celebration of contrasts: the crunch of the crust against the silkiness of the butter, the subtle sour notes of the bread and the sweet creaminess of the dairy. It's a pairing that needs no embellishment, no additional ingredients. The simplicity is its strength.

These thoughts went through my head when I paid a flying visit to L’Atitude 51 last week. Their bread is from Seed Bakery in Kinsale and the butter is from Glenstal – the harmony between these two foods was simplicity in itself. Nourishing, comforting and satisfying – what more do we need?

The week prior, I made bread at home for a visit to my friend Agnes. It was a simple yeast bread that I enriched with rosemary from my garden and some mature cheddar. The result was a soft bread with a nice crust – butter and a good Gouda completed our morning feast.

Yeast bread is easier to make than most people would believe – of course it becomes easier if you have a K-Mix (or equivalent) to make the kneading of the dough a doodle (I happen to have one).

Here is the basic recipe I am always using and it has stood the test of time – I just add ingredients like freshly chopped herbs, grated cheese, seeds and nuts to it to get different results.

500g strong flour, a teaspoon of salt (bread tastes boring without salt), 300ml lukewarm water, ½ tsp of sugar and 1 sachet of fast-acting yeast (you can also use fresh yeast, you will need a full cube which is about 40g).

Pour the flour and salt into a mixing bowl and mix well (this is also the time you add any additional dry ingredient).

In a jug, add the water, sugar and yeast and stir well. Leave to stand for about 10 minutes to activate the yeast (the sugar will help with that).

When you see a spongy texture on top, the yeast is ready.

Pour the mix over the flour and start bringing in the flour from the sides with a fork. Keep stirring until the liquid has been distributed and the fork can’t do anything anymore.

Now use your hands and start kneading the dough until it becomes smooth and elastic (when you roll the dough up it should be smooth with no dimples).

If you think the dough is too dry you can add a small amount of olive oil or wet your hands and continue kneading (I wouldn’t pour more water into the dough but use wet hands to add moisture). This can take a while so listen to some music.

When the dough is smooth, place it into a bowl (you can also oil the bowl to prevent the dough from sticking but if you kneaded it well enough, it won’t stick). Cover it with a clean towel and leave to rest for about an hour or until the dough has doubled in size.

Now, ‘knock’ the air out of the dough and knead it again. I like to give my dough a second rise in a baking tin lined with baking paper (I use loaf tins), I cut a slit into the top of the dough and dust it with flour.

You don’t need to use a baking tin, just form the dough into the shape you like and leave to rest on a baking tray. I normally give the dough another 20-30 minutes for the second rise.

Pre-heat the oven to 180°C and place the bread on a middle shelf. I also use a small tray in the bottom with some ice cubes – this creates some steam that makes a nice crust on the bread.

Nothing is more satisfying to cut a slice from a freshly baked bread – still warm – and lather it with tasty butter. Trust me on this one!