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This recipe comes from Taidgh McDonald head chef at Inishbofin House Hotel & Spa. It has the deep flavour of a sourdough without all the waiting, the rich colour helped by the treacle. While the raisins are not essential they give the bread added texture and some sweetness.
1kg strong white flour
600ml warm water
80g fresh yeast (or 10g dried yeast)
1tbsp malt extract
Mix yeast with the water and add to dry ingredients. Mix on low speed, add treacle, sugar and malt extract.
Knead 8-10mins. Allow to prove in a bowl covered with clung film or a damp teatowel until doubled in size.
Knock back and knead again before shaping into 200g balls.
Prove again until doubled in size.
Paint with a wash of beaten egg.
Bake 200c for 25-30 minutes or until risen and crisp.