Treacle Bread

Here’s a bright start to the day, toasted. The treacle gives it a useful shot of mind-sharpening iron. And it lasts for longer than your average loaf – given the chance, that is.

Prep

  1. Rub the inside and the rims of two 900g/2 lb loaf tins with butter to grease them well.
  2. Tip the treacle into a bowl with a pint of boiling water and half a pint of cold water. Stir well to dissolve the treacle. Leave aside for a few minutes until the mix is warm (too hot or cold and the yeast won’t be activated).
  3. Sift the flours and salt into a large bowl. Add the bran left in the sieve. Add the yeast and stir.
  4. Stir the warm treacle mix into the flour, stirring as you go, to create a very loose sticky dough.
  5. Spoon equal amounts of dough into the tins. Cover them to keep the warmth in and cold air out.
  6. I like to prop a clean plastic carrier bag over the top of each one or cover with a clean tea towel.
  7. Leave the tins in a warm place to rise for 15 minutes or more or until the dough is just higher than the tops of the tin but not spilling over the sides. Check regularly.

Cook

  1. Pre-heat the oven to 200C/400F/gas 6. Bake the bread for 30-40 minutes till cooked. Remove and test the loaves by running a blunt knife between the bread/tins. Turn upside down and tip them out.
  2. Tap the base of each loaf. They should sound hollow. If not, return to the oven, upside down and give them a few extra minutes. Cool on a rack. Keeps in a bread bin for 3-4 days. Freezes well.

Plate

  1. This sweet moreish bread works brilliantly buttered, toasted, with marmalade, vegemite, lemon curd. It makes a great base for a poached eggs and soldiers for a boiled egg.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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