Molly MacRae here, delighted to welcome
Connie Berry to Mystery Lovers’ Kitchen. Connie writes the brilliant Kate
Hamilton Mysteries set in the U.K. After reading Connie’s books, I long to hop
a plane to Britain. After reading this recipe, I immediately wanted to hop to
the kitchen. After you read and drool over the recipe, be sure to answer Connie’s
trivia question for a chance to win a signed copy of her latest Kate Hamilton
Mystery—The Shadow of Memory. Here’s Connie:
While in the
village of Long Barston in Suffolk, American antiques dealer Kate Hamilton has
the great fortune to board with Vivian Bunn, the elderly, opinionated, and
endearing seventy-something who lives in Rose Cottage on the Finchley Hall
estate. Besides Kate’s cozy room under the thatch, she enjoys Vivian’s lavish
and legendary cooking and baking. Treacle bread is one of Vivian’s specialties.
Vivian
Bunn’s Treacle Bread
Unsalted
butter brought to room temperature
2-1/2 cups
all-purpose flour, plus more for pans
2 cups coarse
wholemeal flour (or whole wheat if you must, but the texture will be different)
1/2 cup black
treacle (if you can find it) or unsulphured molasses
3/4 cup
European-style hard cider (or a malty beer)
3 packages
active dry yeast
4 teaspoons
kosher salt
Method:
1. Butter two 8” x 4” loaf pans and dust lightly with all-purpose flour.
2. In a saucepan, combine 1 cup water, the cider or beer, and the treacle or molasses. Bring to about 80⸰ F (warm room temperature). Sprinkle all the yeast on top and stir gently. Let stand about 5 minutes until bubbly.
3. Combine both flours and salt in a large bowl. Add the liquid yeast mixture and beat until well combined (5 minutes or so). You may use a paddle blender, but Vivian prefers a sturdy wooden spoon. Cover with plastic wrap and place in a warm spot until doubled, about 1-1/2 to 1-3/4 hours.
4. The dough should be coarse and sticky. Tip dough onto a lightly floured surface. Lightly flour hands and divide dough in two equal parts. Roll up each half into a log and place in the prepared loaf pans.
5. Cover with plastic and let stand in a warm spot until doubled again, about an hour. Halfway through, place a baking sheet in oven and preheat to 350⸰ F.
6. Place two pans in oven and bake for 30 minutes.
7. Remove loaves from pans and transfer to hot baking sheet. Bake another 30 minutes.
8. Loaves are done when an instant thermometer registers about 185⸰.
9. Cool on wire racks.
10. Serve with
unsalted butter.
Bread is a staple food all over the world. Here’s a trivia
question:
Which country used bread as a currency in ancient times—China,
Egypt, or Italy?
If you know the correct answer, comment below for a chance to win a signed copy of The Shadow of Memory. I'll choose a winner, at random, on Sunday 7/31.
And head over to my website to sign up for my monthly newsletter. Right now I’m giving away vintage cocktail recipes! Website: www.connieberry.com
You can also find me on Facebook and Twitter.
Facebook: www.facebook/connieberryauthor
Twitter: @conniecberry
It was Egypt.
ReplyDeleteThe Treacle Bread sounds yummy. One of the things hubby and I love to try is new breads. I can see this one being made soon. Thank you for the recipe.
Can't wait for the opportunity to read "The Shadow of Memory". It's on my TBR list. Shared and hoping to be the very fortunate one selected. Thank you for the chance!
2clowns at arkansas dot net
Hi Kay! Did you get it right? At the end of the day, I'll disclose the answer. Hope you love the bread--and the book!
DeleteEgypt! Thanks so much for the recipe, it looks great! Thanks for the chance!
ReplyDeletejarjm1980(@)hotmail(dot)com
Hope you try the bread--it's really simple to make! Trivia answer coming later...
DeleteI think it was Egypt. Welcome today and thanks for posting this yummy recipe. quilting dash lady at comcast dot net
ReplyDeleteEgypt. Thanks for your delectable recipe. saubleb(at)gmail(dot)com
ReplyDeleteIt was Egypt. Your bread looks so tempting and special. I will be baking it for sure. elliotbencan(at)hotmail(dot)com
ReplyDeleteConnie here! Hope you love the breads distinctive flavor!
DeleteCan't wait to try this recipe, Connie. Thanks for being our guest today!
ReplyDeleteConnie here! Thanks so much for the invitation!
DeleteEgypt. Thanks for the recipe, always on the lookout for a new bread recipe to try.
ReplyDeletekozo8989(at)hotmail(dot)com
Connie here! This is a really easy recipe...no kneading.
DeleteEgypt. Thanks for sharing your yummy looking recipe. cherierj(at)yahoo(dot)com
ReplyDeleteConnie here. Hope you lIke it!
DeleteWhat a fun question. Egypt did.
ReplyDeleteThis sounds like tasty bread. As Sandra Boynton says, "I've never met a carbohydrate I didn't like."
libbydodd at comcast dot net
Connie here! Oh, me too! I love carbs too much.
DeleteIt was Egypt!
ReplyDeleteYour recipe looks delicious. When it cools down, I'll give it a try.
diannekc8(at)gmail(dot)com
Connie here. It's the perfect autumn recipe.
DeleteI think the country is Egypt. The bread looks and "smells" delicious! Will try the recipe. Thank you for the giveaway.
ReplyDeletecwkuen(at) yahoo (dot) com
Connie here! You're right...Egypt.
DeleteI didn't know, but seem to have learned from other commenters that it may be Egypt. Interesting. The treacle bread looks dense and tasty.
ReplyDeleteJholden955(at)gmail(dot)com
Connie here. It's a dense moist bread with amazing flavor.
DeleteConnie again. I got a question about kosher salt. It's coarser and less salty than table salt. Is you use table salt, reduce to 2 tsp.
ReplyDeleteI believe it is Italy!
ReplyDeleteEgypt
ReplyDeleteWskwared(at)yahoo(dot)com