TRADITIONAL IRISH TREACLE BREAD
This is a bread that every Irish family has a intake on, the smell of the treacle baking just fills the home with a lovely welcome aroma .There is an other Irish girl on JAP who has her family recipe of white soda fruit bread posted she's Karyn Ryan from Co. Meath it looks sooooo good . So here is my intake of my family recipe...
Provided by Racquel Sweeney
Categories Savory Breads
Time 55m
Number Of Ingredients 6
Steps:
- 1. Pre-heat oven to 200c/400f.ligth dust a flat baking sheet with flour. Leave the tin of treacle in a bowl of warm water for a few minutes, this will help soften treacle and make it easier to spoon out of tin. Heat the treacle and butter milk in a low heat just slightly warm .
- 2. Mix all dry ingredients together in a bowl. Add sufficient liquid to mix ,to a soft dough then onto a floured surface and lighting knead. Shape into a round circle, place onto the flat baking sheet and make a cross on top of dough with a knife.
- 3. Place into pre-heated oven and bake for about 40 minutes. Treacle bread is a traditional Irish favourite. When baked the bread will have a hallow sound if trapped on the base. cool on wire tray for 5 minutes.
- 4. Then get a clean ,dry tea towel and wrap the treacle bread up in it, this will help to give a softer crust on your bread..
- 5. NOTE= when completely cooled serve with a spread of butter and a cup of tea....:)
SMOKED MACKEREL PâTé WITH TREACLE BREAD AND BEETROOT PICKLE
This fish pâté is served with freshly made bread and a spicy beetroot pickle. The bread does not need bread flour, but uses plain and self-raising.
Provided by Tom Brown
Categories Light meals & snacks
Yield Serves 4 (plus extra bread)
Number Of Ingredients 22
Steps:
- To make the treacle bread, preheat the oven to 200C/180C Fan/Gas 6 and grease a loaf tin with butter.
- Mix all of the bread ingredients together in a large bowl until a soft, sticky dough is formed. Place in the loaf tin and sprinkle the remaining oats on top (if using). Bake for around 35-40 minutes, or until golden-brown and the bread sounds hollow when tapped on the bottom. Place on a wire rack to cool.
- To make the pâté, place all of the ingredients in a large bowl and mix together well. Do not blend - this makes a rough textured pâté. Season with salt and pepper.
- To make the pickle, place all of the ingredients in a large bowl and mix well. Season with salt and pepper.
- Serve the pâté, slices of the bread and the beetroot pickle on four plates. Garnish with the parsley and drizzle with the oil to finish.
STICKY TREACLE-GLAZED HAM
James uses the steam-roast method to cook his Christmas ham, so you don't need an enormous pan to boil it in
Provided by James Martin
Categories Lunch, Main course
Time 3h20m
Yield Serves 6 with leftovers
Number Of Ingredients 7
Steps:
- If you need to soak the ham, do so the night before. Heat oven to 180C/fan 160C/gas 4. Place the ham, skin-side up, in a deep roasting tin, then add enough water to cover the base of the tin. Scatter the orange wedges and cinnamon stick around. Cover the pan with a tight tent of foil, then cook the ham for about 2½ hrs. (If using a different weight of ham, you want 20 mins per 450g.)
- While the ham is cooking, mix the mustard, treacle and orange zest together with enough orange juice to make a mixture loose enough to paint over the ham.
- When the ham has had its time, remove the roasting tin from the oven and turn up the heat to 220C/ fan 200C/gas 7. Remove the foil, leave the ham until cool enough to handle, then pour away any liquid in the tin. Using a sharp knife, carefully cut away the skin to leave an even layer of fat. Use the tip of the knife to score the ham fat diagonally at 3cm intervals - first in one direction, then the other, to produce a diamond pattern. Liberally paint the glaze over the fat, then stud with the cloves at the points of the diamond shapes.
- Roast the ham for 30 mins until glazed and just beginning to char around the edges. Leave to cool and serve warm or cold, decorated with the bay and orange wedges, if you like, along with my delicious green bean salad and your favourite chutney.
Nutrition Facts : Calories 707 calories, Fat 42 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 78 grams protein, Sodium 9.97 milligram of sodium
RUSTIC OAT & TREACLE SODA BREAD
This simple, yeast-free Irish bread is delicious with soup or cheese. For a darker loaf, you can use an extra spoonful of treacle in place of the honey
Provided by Good Food team
Time 40m
Yield cuts into 12 slices
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6 and grease a baking sheet. Put the flours, oats, bicarb and 1 tsp salt in a large bowl and stir to combine. Tip the yogurt into a jug, add enough water to make it up to 400ml and mix well. Stir the treacle and honey into the yogurt mixture until they dissolve. Pour onto the dry ingredients and stir with a round-bladed knife until you have a soft, sticky dough.
- Tip onto a lightly floured surface and lightly form the dough into a round. Lift onto the baking sheet, cut a deep cross in the dough and sprinkle with oats. Bake for 30 mins or until the crust is golden and the loaf sounds hollow when tapped underneath. Soda bread should be eaten the same day, or toasted the next.
Nutrition Facts : Calories 173 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
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