Thursday, February 11, 2010
I've made these before, but this time I used blackstrap molasses in place of treacle/golden syrup-and they were superb. I don't think I would ever bake them another way again. Honestly, I always say that I should make them more often, and then don't. Now that I've happened upon the blackstrap molasses revelation, I likely will be putting this lovely bread into regular menu rotation.