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Treacle Bread recipe

Treacle Bread recipe


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  • Recipes
  • Dish type
  • Bread
  • Bread machine

A lovely white loaf that is flavoured with a touch of treacle. You can also simply mix the bread in the bread machine then bake it in the oven.

30 people made this

IngredientsServes: 15

  • 385ml water
  • 550g strong bread flour
  • 30g butter
  • 2 tablespoons dried milk powder
  • 5 tablespoons treacle
  • 1 tablespoon dried active baking yeast
  • 2 teaspoons salt

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
  2. If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.

Tip

To bake conventionally, remove the dough from the bread machine after the Dough cycle has completed. Shape into a loaf, and place in a greased 9 x 5 inch loaf tin. Let rise until doubled. Bake at 180 C / Gas 4 for about 40 minutes.

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Reviews & ratingsAverage global rating:(29)

Reviews in English (23)

Nice loaf, I was worried adding treacle that it would be too overwhelming, but actually the taste is quite subtle. Rose massively!-23 Sep 2014

by ZAKKIE

Absolutely terrific! I cut the water way back...actually put in a 2-cup measuring cup: 1/4 cup molasses, 2 T. light margarine and then filled with water to the 1 1/4 cup mark...worked great in my Zo...a tall, soft loaf with a chewy crust...even several days later!-07 Sep 2008

by lifesaver12181

Excellent. I had to add about 1/2 to 3/4 cup more of flour. It also reminded me of the bread my grandmother used to make so I added raisins, green and red cherries and cut up glazed pineapple. It was absolutely deliscious. I also told my aunt and mother about it and my aunt went out and bought a breadmaker to make this bread. They both love it-30 Dec 2007


Recipe Summary

  • 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

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.


IRISH TREACLE BREAD

Irish treacle bread is quite simply delicious straight from the oven with a cup of tea and lashings of butter. There is no proving required to make this bread as soda is substituted for yeast. I first came across this bread whilst searching for a basic soda bread recipe and I have been hooked ever since, making it regularly through the summer months to eat outside with a cup of tea in hand.

We are into August now which for me signals the start of the foraging season so I am looking forward to collecting lots of blackberries and sloes to make everything from jams to flavored vodkas. I really do love this time of year especially with summer being at its height. I love my long walks along the shoreline with my camera hoping to get that killer sunset shot that I seem to manage to do every year. This summer a new micro brewery has opened up in the village offering all sorts of wonderful cask ales and real ciders to taste. So I am sure I will post a review of some of their wares in the coming weeks.

For now though sit back and enjoy a nice summer afternoon lazing in the garden with some of my delicious Irish treacle bread.


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Jeremy Lee’s beremeal treacle soda bread

N owt quickens the senses over the Christmas holidays like the scent of baking. This is an inspired recipe, from The Book of Bere: Orkney’s Ancient Grain. I have always been curious of the beremeal, which is milled in Orkney only, and very hard to acquire south of Hadrian’s Wall and famously used to make bannocks, a griddled bread. Here I’ve found, happily, in amongst the many recipes for bannocks and bread, a very delicious recipe for soda bread.

A soda bread lifted from the oven is always a great treat, comforting and delicious. Sliced warm and spread with butter, heaped with smoked salmon, freshly milled pepper and a squeeze of lemon, as the cork is popped from a bottle of ice-cold champagne, it heralds Christmas with the requisite warmth and cheer vital for festive bonhomie.

Makes a 20cm round loaf
self-raising flour 115g
beremeal 85g, plus extra for dusting (available from baronymill.com, or try buckwheat or pinhead milled oats)
sea salt ¼ tsp
baking powder 1 tsp
bicarbonate soda ½ tsp
black treacle 30g
honey 30g
butter 45g, melted
buttermilk 150ml

Heat the oven to 190C/gas mark 5 and oil a baking tray. Sift the dry ingredients into a mixing bowl.

Melt treacle, honey and butter together, but do not boil, then pour into the dry ingredients. As deftly as possible, mix in buttermilk to make a soft dropping consistency.

Scrape onto the middle of the baking tray and dust with extra beremeal. Shape into a round and cut a deep cross in the top with a long bladed knife.

Bake for 25 minutes until risen and firm. Cool on a wire tray. This is best eaten freshly baked.

Jeremy Lee is chef-proprietor at Quo Vadis, London W1


Ireland: Treacle Bread

Sweet breads and tea cakes raised with baking soda have long been a mainstay of the Irish tea trolley, that countryside icon that's still rolled out for afternoon visitors in hotels and B&Bs all across Ireland. But some of the teatime classics hark back to much earlier periods, when most Irish people's experience of sweet things was limited to what was baked at the kitchen hearth.

Treacle bread is one of these -- its ingredients, and its basic preparation, cut into quarters or farls, betraying a far older history. When this bread first started to be made in Ireland, treacle would have been one of the few sweeteners (besides honey) available to everyday country people: refined sugar would have been too expensive to buy or use except for very special occasions. And the molasses-sweetened bread would have been prepared on a bakestone griddle over the fire, or else baked in a covered pot, as soda bread might be before gas or electric ovens became something every homeowner could afford.

Nowadays treacle bread is still made in fan and convection ovens all around the island. Hot out of the oven, slathered with sweet Irish butter and jam -- and maybe, for those with a sweet tooth, with just a drizzle more of molasses over the top -- treacle bread is a rich, evocative taste of an Ireland that's not quite gone.

  • 2 tablespoons dark molasses
  • 8 fluid ounces /1 cup milk
  • 1 1/2 tablespoons sugar
  • 1 pound flour (approximately 3 2/3 cups)
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon bicarbonate of soda
  • Good pinch of ground ginger

Heat the molasses and milk together on the stove, or in a microwave-proof measuring cup. Stir well while heating.

Mix all the dry ingredients together: add liquid until a soft dough is achieved. (Add a little more warmed milk if necessary: if the dough is too stiff, the bread won't rise.)

With floured hands, shape the dough into a round cake about 1 1/2 inches thick. Cut into farls (quarters), put on a floured baking sheet, and bake at 400° F for 40 minutes.

When baked, wrapping the treacle farls in a dishtowel will keep them moist and help soften the crust.


1826 Adare Brown Soda Treacle Bread Recipe

In a measuring jug measure out all the wet ingredients and whisk together till completely mixed.

Pour the wet into the dry and mix thoroughly.

Grease 2 x 2lb loaf tins and dust with a little plain flour.

Split the mix between both thins.

Wet you hand and flatten the mix evenly in the tin.

Sprinkle the seeds evenly over the mix.

Press down again with your hands.

Place in the preheated oven for 60 mins. Certain ovens may take a little longer.

Cut when needed and Serve

1826 Adare is a small, special place where the good stuff from its hinterland is being used by a talented kitchen.

The Murphys have opened with considerable aplomb, enhancing Adare. If this very good meal was indicative they will continue in that vein.

1826 Adare is a chic little spot doing upmarket contemporary casual food. Well worth a visit.

“Husband and Wife team bring personal touch to a small, special place”

While you can take fine dining out of the equation, what you get from a classically trained chef of this calibre is the same top notch cooking in a more relaxed style – and at a very accessible price.

The opening of the year that should have been talked about a great deal more was 1826 Restaurant in Adare, Co Limerick, where Wade Murphy’s cooking demonstrates wonderful imagination and refinement, and where tradition and modern twists (a phrase I generally dread) work in perfect harmony.

1826 is one of the defining examples of the modern creative casual Irish restaurant. The cooking is serious and ambitious but the food is delivered without a jot of pretension and served in the most charming, relaxed style.

“The opening of the year that should have been talked about a great deal more was 1826 Restaurant in Adare, Co Limerick, where Wade Murphy’s cooking demonstrates wonderful imagination and refinement, and where tradition and modern twists (a phrase I generally dread) work in perfect harmony.”


How to Make the Treacle Filling

While the shortcrust is baking prepare the filling.

Place the golden syrup, lemon zest and lemon juice in a medium saucepan. Heat the syrup until hot and runny and then stir in the breadcrumbs. Turn off the heat and let the mixture sit for 5 minutes.

Lightly beat the egg and cream together with a fork. Pour the egg/cream mixture into the saucepan with the treacle mixture and stir quickly to combine.

Pour the hot mixture into the tart crust.

Place the tart on the middle shelf of the oven (still heated at 375 degrees F) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned.

Remove the tart from the oven and let it cool.

Treacle tart is traditionally served warm with clotted cream, whipped cream, ice cream, or custard.


Treacle soda bread

Not really one for making bread, I surprised myself with this one.
The story begins in Season, a restaurant run by Jamie’s friend Gilly in Finsbury Park. Complimentary soda bread is swiftly brought to our table, where the situation quickly escalates. Dark, rich and slightly bittersweet, this beautiful cakey bread is so divine we start squabbling over it and jabbing butter knives at each other. I stare solemnly at the plate of crumbs, hoping it will replenish itself. It doesn’t. Just as I start to debate how acceptable it would be to lick the crumbs off the plate, Gilly whips it away and replaces it with a bowl of big juicy olives.
“What on Earth was that bread and where did you get it from?” I ask, in an offhandish way, trying not to sound too desperate.
“Oh, we make it,” Gilly replies casually. “It’s treacle soda bread – good, right?”
“Right,” I say, still eyeing up the crumbs on the plate still in his hand.

So, for the next week, I dip and dive out of whole-food shops, delis and supermarkets in an attempt to find something remotely similar with zero success. There’s only one thing for it – I’m going to have to make it myself. Oh, the horror!
I don’t know why I’m so scared of making bread. It’s not like I haven’t done it before, it just always seems to take so long – I’m quite an inpatient person.
The good news is, though, soda bread doesn’t require yeast – so no waiting around for it to rise, bingo! It also doesn’t require kneading – bonus! All you have to do is mix the ingredients together, pour it onto a baking tray, bake it, and voila – bread has happened! It was so delicious, I ate half the loaf by myself before freezing it in slices and toasting it everyday for my lunches. I’ve already made this recipe twice and plan on making it every weekend for the rest of my days! We’ll see how long that lasts…

Treacle soda bread
Makes 1 loaf / Hands on time 10 mins / Total time 40 mins + cooling / V ❄
200g plain flour
250g plain wholemeal flour
55g rolled oats, extra for topping
1 tsp sea salt flakes
1 tsp bicarbonate soda
2 tbs treacle
1 tbs runny honey
350ml semi-skimmed milk
1 tbs lemon juice

TIP: Soda bread doesn’t store well, so consume on the day of baking or enjoy toasted the day after. I recommend slicing up the whole loaf and freezing it to extend its life considerably. See bottom of the page for freezing instructions.

TIP: If your’e not keen on the idea of treacle, simply leave it out altogether – although it is worth trying.

Method
1. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7 and line with a layer of baking paper. Dust with wholemeal flour and put to one side.
2. In a large mixing bowl, measure out the dry ingredients, mix together and make a well in the centre. Put to one side.
3. Measure out 350ml of semi-skimmed milk in a jug and add the honey and treacle straight into it. Beat with a hand whisk until the honey and treacle have been incorporated (it will clump together on the whisk and it will seem impossible but trust me, 2 minutes of elbow grease and it will have almost fully incorporated, persevere).
3. Quickly whisk the lemon juice into the milk and quickly pour into the flour well – doing this quickly prevents the milk from curdling. Using a metal butter knife, stir the mixture until just combined (you’ll want to work quickly, as soon as the wet mixture hits the dry the bicarbonate of soda will be activated).
4. Pour the mixture out into the centre of your lined baking tray – the mixture will be quite wet but don’t worry, this is normal. Wet a large knife and mark into quarters (wetting the knife prevents the dough sticking to it), cutting deeply through the loaf. Dust the top with a small handful of oats.
5. Bake in the oven for 30 minutes. Once baked, leave to cool on the baking tray for 20 minutes before transferring to a cooling rack. Once fully cooled, slice and enjoy with lashings of butter. Soda bread doesn’t last very long so I recommend freezing as soon as possible or consuming within 24 hours.

Treacle soda bread

V – Vegetarian
– Once cooled, slice and freeze in a sealed freezer bag or wrap in a few layers of clingfilm. Freeze for up to 3 months.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @ corrieheale and tag your recipe pictures using #corriesrabbitfood.


Guinness Treacle Bread: Answers to Your Questions

Here are some answers to the most common questions about this recipe, along with some fun facts!

Black treacle is a common ingredient in Ireland and the UK but is often unfamiliar to people in other countries, including the US. It&rsquos a thick, dark syrup similar to molasses. After sugar is refined, syrup remains. This is treacle. It was once used as a treatment for poisons and snake bites, but it is now known primarily as a delicious sweetener.

Irish butter, such as Kerrygold, is very flavorful as it&rsquos made from the milk of grass-fed cows. This is also what gives it its unique color. It&rsquos a good source of vitamin A and has a large amount of healthy, unsaturated fats. Irish butter is soft and excellent for baking due to its high amount of soft milkfats.

Guinness, Ireland&rsquos famous beer, is a dark stout that got its start at the brewery of Arthur Guinness in Dublin in 1759. Guinness has now become a worldwide brand, sold around the world. If you love Guinness and happen to visit Dublin, be sure to stop by the Guinness Storehouse to take a tour, taste some beer, and learn about brewing. Note: although the Storehouse is currently closed due to Covid, online experiences are available.

You can enjoy Irish soda bread, such as this Guinness treacle bread, on its own with some delicious Irish butter or cheese (try Dubliner cheese from Kerrygold). It&rsquos a great accompaniment to soups and stews such as Irish beef stew or colcannon. Or try toasting your bread or using it as a base for a savory sandwich (roast beef and Irish cheese go well).


Watch the video: Ψωμί εύκολο χωρίς ζύμωμα της Αργυρώς. Αργυρώ Μπαρμπαρίγου (July 2022).


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