Recipe - Irish Beer Bread

2 Sachets dried yeast; (14g)
2 tablespoon Black treacle
2 tablespoon Tepid water
400 g Plain flour
400 g Wholemeal flour
2 teaspoon Salt

Combine yeast, treacle and tepid water and allow to prove for at least 20
minutes in warm place.

In a large, warmed mixing bowl put plain flour, wholemeal flour and salt
and mix well.

Add 500ml of tepid water to yeast mixture, then pour into flour mixture and
stir to make a batterlike dough. Oil a large baking tin, or two or three
smaller ones. Pour in the dough mixture, making sure it only comes halfway
up the tin.

Cover with a damp tea towel and allow to prove for one hour, allowing it to
expand.

Bake in the oven at about 210c for about 3540 minutes.(Smaller loaves will
take less time).

Allow to cool before slicing.

Note: Another variation, would be to add some roughly chopped pecan nuts,
tiny cubes of cheddar cheese and finely chopped chives to the dough, for a
slightly different taste.

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 4264mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.