In case you aren’t already familiar with the double butter approach, it goes like this. Round one: apply a generous layer of butter straight onto warm toast or bread. It will soak into the bread and, depending on the crumb, maybe trickle right through, leaving golden pools on the plate. Round two: once the bread has absorbed the first layer of butter and cooled ever so slightly, apply a second thick smear. If timed just so, this layer will soften rather than melt completely into the bread, retaining its form enough to act as a little cushion upon which flaky salt can then sit.
Courgette, chive & cheddar soda bread
Courgette, chive & cheddar soda bread
Courgette, chive & cheddar soda bread
In case you aren’t already familiar with the double butter approach, it goes like this. Round one: apply a generous layer of butter straight onto warm toast or bread. It will soak into the bread and, depending on the crumb, maybe trickle right through, leaving golden pools on the plate. Round two: once the bread has absorbed the first layer of butter and cooled ever so slightly, apply a second thick smear. If timed just so, this layer will soften rather than melt completely into the bread, retaining its form enough to act as a little cushion upon which flaky salt can then sit.