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
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