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Ginger & Treacle Bread - Yeats Country Foods - Our Precious

A Precious Ginger & Treacle Bread Recipe from Yeats Country Foods
Ingredients
Dry ingredients
  Self raising flour 8 Ounce
  Wholemeal flour 8 Ounce (Coarse)
  Brown sugar 4 Ounce
  Salt 1 Pinch
  Ground ginger 1 Teaspoon
  Baking powder 1 Teaspoon
Wet ingredients
  Margarine 4 Ounce
  Buttermilk 1⁄2 Pint
  Eggs 2 Medium
  Treacle 2 Fluid Ounce
  Butter 1⁄2 Teaspoon (To melt the treacle)
To grease the loaf pan
  Butter 1 Teaspoon (As needed for greasing)
Directions

GETTING READY
1. In a saucepan, melt treacle with a little bit of butter, gently stir and set aside.
2. Grease loaf pans with butter and set aside. Preheat the oven.

MAKING
3. In a large mixing bowl, add self raising flour, coarse wholemeal flour, brown sugar, pinch of salt, ginger and baking powder.
4. Add margarine and combine it well with the flour mixture.
5. In a separate bowl, add buttermilk and eggs and whisk to combine well.
6. Add the treacle mixture to the eggs and buttermilk and beat well to mix.
7. Gradually add the prepared treacle and buttermilk mixture to the flour mix and combine.
8. Transfer the prepared mixture into the greased loaf pan (3/4 filled) and bake in a preheated oven for 45 minutes.
9. Once done, take the loafs out of the loaf pan and lay them on their side and bake again for about 10 minutes for a crispy bottom crust.

SERVING
11. Serve plain or as desired.

Things You Will Need
1. Loaf pans

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
20 Minutes
Cook Time: 
55 Minutes
Ready In: 
0 Minutes
Servings: 
8
The distinctive flavor of ginger and the syrupy feel of treacle makes this bread nothing short of being a delicacy. In the video, the chef tells you how to prepare this zesty-sweet bread at home in a few simple steps. Try this recipe when you feel like treating yourself to something sweet and different.

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1 Comment

Hearty.meatlover's picture
Loved your Ginger and Treacle Bread recipe! You have used normal raised flour and whole wheat flour, would like to know what are the other kinds used for this recipe...do get back on this