TREACLE BROWN BREAD
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
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.
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....:)
BALLYMALOE BROWN BREAD
You can get Irish-style flour from the mill in Ireland (linked in the post) or from King Arthur Flour. Should you live elsewhere, check out my tips for finding foods online where you are. If you don't want to mail away for it, you might try replacing up to 4 tablespoons of the whole-wheat flour with wheat germ and see if you like the results. Otherwise, try to get good quality whole-wheat flour, preferably stone-ground. If you wish to use all whole-wheat flour, you can omit the white flour and use whole-wheat flour in its place. Tim told me they found they prefer it with just a little bit of white flour in the loaf. Because I wanted to replicate the bread at home just the way they do it there, I measured the ingredients by weight and used fresh yeast, which is sold in some grocery stores and often at natural foods markets. Molasses is widely available in the U.S., although they use treacle at Ballymaloe which is almost the same thing. (In France, it's called Mélasse.) I didn't try it with active dry yeast because I was so satisfied with the results using the fresh yeast but according to the Ballymaloe original recipe," Dried yeast may be used instead of baker's (fresh) yeast. Follow the same method but use only half the weight given for fresh yeast. Allow longer to rise. Fast active dry yeast may also be used, follow the instructions on the packet." There are some additional notes from another baker at the end of this recipe.
Provided by David
Number Of Ingredients 6
Steps:
- Mix the flours with the salt in a medium bowl.
- Pour 150ml of water into a small bowl and stir in the molasses, then crumble in the fresh yeast, stirring a couple of times. Let stand until it starts to foam on top, about 10 minutes.
- Pour the yeast mixture and the remaining 275ml water into the flour and stir until a batter is formed, which will have the consistency of oatmeal. (If using standard whole-wheat flour, the dough will be sticky, and rather wet.) Let stand 10 minutes.
- Spray a nonstick 9-inch (23cm) loaf pan with nonstick spray and cut a piece of parchment or wax paper to line the bottom of the pan. Scrape the dough into the prepared pan, smooth the top with a spatula or if it's sticky, dampen your hand and use that then drape a kitchen towel over the top (so it's not pressing down on the dough, but just lightly over the top) and let rise in a warm place until the dough reaches the top of the pan, about 20 minutes - although it can vary so just keep an eye on it.
- Before the dough has almost reached the top of the pan, preheat the oven to 450ºF (230ºC). When the dough has reached the top of the pan, bake the bread for 20 minutes. After 20 minutes, decrease the heat to 400ºF (200ºC). Run a knife around the outside of the bread to release it from the pan, tip the loaf out of the pan, remove the parchment paper, and place the loaf upside down directly on the baking rack and let bake another 15 minutes, or until done. The bread is ready when you tap the bottom and it sounds hollow. If using an instant-read thermometer, the temperature should read 190ºF (88ºC). Let the bread cool on a wire rack before slicing.
- The bread is best eaten fresh, smeared with lots of good butter, or toasted for breakfast, with jam and butter. It's also nice for open-faced sandwiches, and would be a fine accompaniment to a cheese board, too.
TREACLE BREAD
Make and share this Treacle Bread recipe from Food.com.
Provided by DeSouter
Categories Breads
Time 50m
Yield 4 wedges
Number Of Ingredients 8
Steps:
- Heat the molasses and milk together.
- Mix all dry ingredients together: add liquid until a soft dough is achieved.
- With floured hands, shape into a round cake about 1 1/2 inches thick.
- Cut into farls (quarters), put on a floured baking sheet and bake at 400oF for 40 minutes.
Nutrition Facts : Calories 496.6, Fat 3.1, SaturatedFat 1.4, Cholesterol 7.5, Sodium 637.9, Carbohydrate 101.8, Fiber 3.1, Sugar 10.6, Protein 13.5
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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WALNUT AND TREACLE BROWN BREAD | FOOD&WINE
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- Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and mix them well. In a separate bowl, beat the eggs together with the oil and add to the dry mixture.
- Next, mix in the buttermilk and mix until it reaches a ‘sloppy’ consistency. Finally, add the treacle and chopped walnuts.
- Pour into a 900g loaf tin and smooth the top of the bread with a wet spoon. Sprinkle some seeds or porridge oats on top of the bread and bake in the oven for one hour.
- After the hour has lapsed, remove the bread from the tin and return to the oven to bake for a further 20 minutes.
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