Treacle and polenta distinguish this dark, sweet bread. It's best when hot out of the oven or toasted. You can substitute molasses or golden syrup for the treacle.
Altered ingredient amounts. This bread was excellent! As with most breads I make, I adapted the recipe to use sourdough and the result was out of this world. I doubled the recipe to make two loaves and every last crumb of bread has been eaten -- the family loved it! I'm making this again next week. - 08 Oct 2008
Gorgeous! I ate the whole thing myself! - 08 Oct 2008
This is a classic bread recipe that tastes great. I have made it 3 times and it comes out great every time. - 08 Oct 2008