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Monday, February 3, 2014

Treacle & Ginger Bread

This is the  perfect accompaniment to our 
Tomato and Red Pepper soup 
available daily @ Rathcroghan Cafe  

Treacle & Ginger Bread


200g  Plain Flour
2 tsp Ground Ginger
2 tsp Bread Soda
400g Wholemeal Flour
Pinch of Salt
120g Butter
2 Eggs
80ml Honey
100ml Treacle
300ml Buttermilk

1.  Preheat the oven to 160 C/325 F/ gas mark 3.  Sieve the flour, bread soda and ground ginger in a bowl        and add in the remaining dry ingredients.  Stir well.

2.  Rub in the butter until the mixture resembles fine bread-crumbs.  Make a well and add the treacle, egg          and the buttermilk.  Combine well.

3.  Pour into a greased one pound loaf tin.  Bake for 45 minutes in a pre-heated oven, then remove the              bread from the loaf tin and turn it upside down (invert the loaf).  Return to the oven and cook for a
     further 15 to 20 minutes.  (To make bread rolls, spoon the mixture into a greased 12 cup muffin or                individual square tin and bake for 20 to 30 minutes).

4.  Once cooked, remove from the oven and allow to cool on a wire rack.  This loaf will keep fresh for four         to five days and is suitable for freezing.

Enjoy from Brian & Marie @ Rathcroghan Cafe   

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