Treacle and walnut loaf
- August 2015
- Makes 12 slices
- Hands-on time 20 min, oven time 45 min, plus proving
Chef and baking supremo Peter Sidwell shares the recipe for his family’s favourite loaf.
- 6.6g (0.8g saturated)
- 34.7g (3.3g sugars)
Just before putting your dough in the oven, spray or brush a little water on top. As the bread bakes the water turns to steam and slows the formation of the crust, so the loaf can rise properly. Also, as steam transfers heat better than dry air, it browns the crust more easily, adding flavour. You can also spray a little water into the oven just as you put the loaf in, for an extra blast of steam.
Once you’ve put the bread in, keep the door closed until almost ready – opening it will let out all the steam you put in at the beginning.
Make the dough up to 24 hours ahead, put in an oiled bowl, then cover and leave to rise in the fridge. Bring up to room temperature, then knock back (push the air out) and continue from step 3. Freeze the bread as soon as it’s cooled in a sealed container for up to 1 month. Defrost, then heat through in a 200°C/180°C fan/gas 6 oven for 5 minutes.
Instant (also called easy- bake) yeast can be added directly to the flour. Active dried yeast must first be reactivated in liquid, before adding to the mix.
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