Irish Treacle Bread

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This is a recipe for an Irish Treacle Loaf - but one that uses Yeast to leaven the dough, rather than bicarbonate of soda, baking powder or cream of tartar. 

INGREDIENTS

500 gms strong white bread flour

6 gms fine sea salt

40 gms black treacle (or dark molasses)

300 gms lukewarm water

25 gms unsalted butter

7 gms instant active yeast.

METHOD

Slacken off the treacle in the lukewarm water and add to the remaining ingredients in a large bowl. 

Knead for about 10 - 12 minutes until you have a soft and silky dough. 

Place the dough in a lightly oiled bowl, cover and leave in a warm place until the dough has doubled in size. Watch the dough, not the clock...it'll take as long as it takes. 

Tip the dough out onto a lightly-floured surface, knock it back and then gently shape it into either a boule or to fit a prepared tin(s) 

Cover and prove again for 30 - 45 minutes until doubled. 

Score the dough if necessary (if you're making a boule or a batard)

Preheat the oven to 190⁰C (375⁰F) and bake for 30 minutes until golden brown and hollow when tapped on the underside. 

Cool on a rack before cutting.