Instructions

1. This recipe can be prepared by hand or using a dough hook on an electric stand mixer.
2. Add the flour, salt and yeast to a large mixing bowl. Mix all of the ingredients together using a whisk or spoon.
3. Add the molasses/treacle to the warm water and stir to dissolve.
4. Make a well in the centre of the dry ingredients and the melted butter which has been cooled to the dry ingredients. If the melted butter is too hot it can deactivate the yeast.
5. Add the molasses liquid to the bowl gradually while mixing the dough until all of the liquid is used up.
6. Remove the dough from the bowl and knead for 10 mins. If using a stand mixer, leave the dough in the bowl and knead for 7-10 mins.
7. Return the dough to the bowl if kneading by hand. At this stage, you need to cover the bowl with plastic wrap, followed by a tea towel.
8. Allow the dough to rise/prove for two hours.
9. Remove the plastic wrap and the dough from the bowl. Place on a lightly floured surface and knead for one minute.
10. Divide the dough in roughly two equal parts.
11. Form each piece of dough into a loaf and place in lightly greased non-stick bread tins
12. Place the tins in a large plastic bag and tie the ends allowing enough room for the dough to rise in the pans.
13. Allow the dough to rise in the pan for two hours.
14. Preheat the oven to 180C/350F
15. Place the loaf pans on the middle shelf and ensure that there is enough room for the bread to rise a bit without touching the above shelf.
16. Allow the loaves to bake for 25 mins, they should be golden brown and done.
17. NOTES: By adding molasses to the recipe it gives the bread an even golden brown colour, as well as add extra flavour. Wholemeal flour can make bread heavy if too much is added and it is the same for butter. It is important to stick to the recipe to get light loaves of bread. You can use all white flour to make a white loaf of bread.

• Servings : 10-12
• Ready in : 285 Minutes
• Recipe Type :