* Exported from MasterCook *
Irish Treacle Bread
Recipe By :RUTH ISABEL ROSS
Serving Size : 0 Preparation Time :0:00
Categories : country breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
450 grams all-purpose flour -- (1 lb/4 cups)
1 tsp baking soda -- (l-1/4 US tsp)
1 tsp baking powder -- (l-1/4 US tsp)
50 grams sugar -- (2 oz/2 US tbsp)
75 grams butter -- (3 oz/3/4 stick)
2 tbsp black treacle -- (2-1/2 US tbsp) (molasses)
280 ml buttermilk -- (1/2 pint/1-1/4 cups) just to make a
stiff dough (a little more than)
sift the dry ingredients into a bowl. Melt the butter with the treacle/molasses
and add it to the flour mixture. Mix these well with a wooden spoon. Mix in
enough buttermilk to make a firm dough.
Knead this a little. Roll the dough to 5 cm/2 inch thick. Make 4 'farls' or
quarters by cutting a cross in the top. Bake in centre of oven at
200°C/400°F/gas 6 for about 40 minutes. Tap the loaf for a hollow sound. When
it is done, put it on a wire rack and cover with a clean cloth.
Description:
"A rich-tasting bread that keeps well and needs fresh butter. Treacle bread
can be made more interesting with a tablespoon of grated orange peel or some
ginger added to the mixture."
Source:
"THE LITTLE IRISH BAKING BOOK"
S(mc formatted by):
"chef dave"
Copyright:
"FIRST EDITION 1996 ISBN 0-312-14005-3"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2489 Calories; 68g Fat (24.7% calories
from fat); 57g Protein; 408g Carbohydrate; 12g Dietary Fiber; 174mg
Cholesterol; 2679mg Sodium. Exchanges: 22 1/2 Grain(Starch); 1 Non-Fat Milk;
12 1/2 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
[Non-text portions of this message have been removed]
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