Treacle Loaf

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 lb. (½ k.) wholemeal flour
  • 1 large teaspoon salt


Make up the yeast. Put the treacle in a basin with the butter, pour in the boiling water, stir well to mix and leave it until it is just lukewarm. Put the flour in a bowl and well mix the salt with it. Pour the yeast into the treacle mixture and stir well. Then add this to the flour to form a rather soft dough. Cover with a cloth and put in a warm place for 1 hour to rise.

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