my gran’s delicious hot treacle bread, mmm, used to fill the entire house with yummy goodness!

Great question. I worked in an Italian bread bakery for a year between high school and college 40 years ago. I still tell stories of bread baking in a large conveyor belted oven that was about 10 feet wide and 50 feet long. The breads and rolls would come out of the oven and then placed on overhead cooling racks the winded their way throughout the plant. We all knew the exact spot where the bread (in this case Kaiser rolls) were cooled enough to be plucked from the racks and eaten. But this wasn’t all of it. In the back of the plant where the dough was assembled were large vats of butter. This butter was at our disposal to be distributed liberally about the sliced roll. I’ve never tasted better, what good eats. Thanks for the memory.