Tag: British baking

According to manufacturer specifications, the primary ingredients in Lyle's Black Treacle are cane molasses and partially inverted refiners syrup. This blend creates the distinctively dark, bittersweet flavor profile that has been a staple in British kitchens since its introduction in 1950. Its rich, deep taste comes from the unrefined nature of the molasses, setting it apart from other syrups.

While corn syrup is a kitchen staple in the United States, it is not as common in the United Kingdom, where cooks and bakers traditionally turn to other syrups. The British use different, and sometimes more specific, terminology for sweeteners derived from starch or sugar cane. Understanding these differences is key for anyone trying to convert American recipes for use in a British kitchen.

According to the Federation of Bakers, most UK sliced and wrapped bread is classified as a 'low sugar' food, containing less than 5g of sugar per 100g. This contrasts with a common perception that all commercial bread contains high levels of added sugar, a myth often fueled by comparisons with sweeter American sandwich loaves. The truth about UK bread is more nuanced, involving natural processes and minimal additives.

Bloomer bread is a classic British free-form loaf known for its crispy crust and soft interior, making it a beloved staple for many. So, what is bloomer bread good for? Its robust structure and satisfying texture make it a versatile foundation for a wide range of meals, from hearty sandwiches to dunking into warm soup.