Molasses Herb Casserole Bread Recipes

OLD FASHION MOLASSES BREAD

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
• If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.
• To bake conventionally, remove the dough from the bread machine pan after the Dough cycle has completed. Shape into a loaf, and place in a greased 9 x 5 inch loaf pan. Let rise until doubled. Bake at 350 degrees F (175 degrees C) for about 40 minutes.

HERB CASSEROLE BREAD

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, basil, thyme and garlic powder. In a saucepan, heat the milk, water and 1/4 cup butter to 120°-130°. Add to the dry ingredients; beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into a round loaf. Place in a greased 2-qt. round baking dish. Cover and let rise until doubled, about 40 minutes. Melt remaining butter; brush over dough. Sprinkle with parmesan cheese if desired. Bake at 350° for 35-40 minutes or until golden brown. Remove to a wire rack to cool.

HERBED GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• If using fresh beans, rinse them & cut them into 3"-to'4" pieces, before steaming them for about 15 minutes, or until they are only slightly crisp. Set beans aside.
• In a large bowl whisk together breadcrumbs (I use crumbs from winter wheat or cracked wheat bread), basil, salt, pepper, thyme, oregano, parsley, garlic powder & Parmesan cheese.
• Add vegetable oil to crumb mixture & stir well, before setting aside 2 tablespoons of the crumb mixture for topping the casserole.
• In an ovenproof dish, combine green beans & crumb mixture, then sprinkle with reserved crumb mixture.
• Bake about 30 minutes or until top is golden & crispy.

OLD-FASHIONED PORRIDGE AND MOLASSES BREAD

Steps:

• Pour boiling water over oats and shortening in a bowl. Stir until shortening melts; let stand for 20 minutes, giving it a stir once in a while.
• Meanwhile, dissolve sugar in lukewarm water. Add yeast and let stand for 10 minutes. Stir briskly with a fork.
• Stir yeast mixture into the partially cooled oat mixture with molasses and salt. Let cool to lukewarm, 5 to 10 minutes. Beat in 2 1/2 cups of flour, gradually adding remaining flour as needed.
• Turn dough onto a floured surface and knead, 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rolling the dough so the top is greased. Cover and let double in size, about 1 1/2 hours.
• Punch dough down and shape into 4 loaves. Place into greased 8 1/2x4 1/2-inch bread pans. Cover and let rise until doubled in size, about 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until tops are golden brown, 30 to 35 minutes.

WHOLE WHEAT HONEY CASSEROLE BREAD

Steps:

• Combine the whole wheat flour and yeast in a large bowl.
• Heat the buttermilk, molasses, honey, salt, and butter to 115 degrees and add to the above; mix well.
• Add the rolled oats, eggs, and enough flour to make it a good consistency.
• Rise for 1 hour.
• Shape and put into two 1 1/2 quart casserole.
• Rise till double--about 45 minutes.
• Bake at 375 degrees for 25-35 minutes.