Treacle Brown Bread Recipes

TRADITIONAL IRISH TREACLE BREAD

Traditional Irish Treacle Bread image

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

Time 55m

Number Of Ingredients 6

Ingredients

500 g or 1lb plain flour (sieved)
2 Tbsp treacle also known as molasses in america .
1/2 pt butter milk or cows milk (approx)
2 tsp cream of tarter
1 tsp bread soda
2 oz raisins or sultanas

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....:)

TREACLE BROWN BREAD

Treacle Brown Bread image

This Treacle Brown Bread is delicious with good Irish butter and sea salt. Or try it with blackberry jam and slices of an Irish blue cheese, such as Cashel Blue.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 4h45m

Yield Makes 2 loaves

Number Of Ingredients 7

Ingredients

Unsalted butter, room temperature, for pans
2 1/4 cups all-purpose flour, plus more for pans
1/2 cup unsulfured molasses
3/4 cup hard dry cider (such as Angry Orchard Stone Dry)
3 packages (1/4 ounce each) active dry yeast (21 grams)
2 1/4 cups coarse wholemeal flour (such as Odlums or King Arthur)
4 teaspoons kosher salt

Steps:

Butter two 8 1/2-by-4 1/2-inch loaf pans. Dust with all-purpose flour, tapping out excess.
In a small saucepan, combine molasses, 1 cup water, and cider. Heat over medium, just until mixture reaches warm room temperature. Sprinkle yeast over top and let stand until yeast is bubbly, about 5 minutes.
Combine flours and salt in the bowl of an electric mixer fitted with a paddle attachment. Beat to combine. Add the yeast mixture and beat on medium until well combined, 2 to 3 minutes. Cover with plastic and place in a warm spot until doubled in size, about 1 1/2 hours.
Divide dough between prepared pans. Drape with plastic wrap and let stand until doubled in size, about 1 hour more. Meanwhile, preheat oven to 350 degrees with a baking sheet on lower rack.
Transfer loaves to oven, being careful not to deflate. Bake 30 minutes. Remove bread from pans and place on preheated baking sheet. Continue baking until hollow-sounding when tapped on bottom and an instant-read thermometer reads 190 to 200 degrees, about 30 minutes more. Transfer to wire racks to cool completely. Loaves will keep in an airtight container at room temperature for up to 3 days.

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