OLD FASHION MOLASSES BREAD
Old fashioned New England flavor using a bread machine! You can mix the bread in the machine then bake it in the regular oven using your favorite pans, I do.
Provided by Julie
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 15
Number Of Ingredients 7
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.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 6.3 g, Cholesterol 4.3 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 329.3 mg, Sugar 4.6 g
MOLASSES SEED BREAD
I created this after a friend mentioned enjoying a bread with molasses and sunflower seeds. I absolutely love this subtly sweet and salty/nutty bread and it's become one of my favorite sandwich breads.
Provided by Victoria in Fort Wa
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Dissolve yeast and sugar in warm water. Let sit until frothy ~10 minutes.
- Add oil, molasses, and whole wheat flour and mix until full incorporated.
- Slowly add all-purpose flour, 1/2 cup at a time, and salt. I usually use about 1.75 cups of the AP flour.
- Add in seeds.
- Knead in a mixer about 10 minutes, or longer if you're kneading by hand.
- Place into a greased bowl and let rise until double, about 1.5 hours.
- Deflate the dough and let rise again until double, about 50 minutes.
- Deflate dough and flatten with a rolling pin into a long rectangle, about 8 inches wide.
- Slowly roll the dough into an 8″ wide log, squeezing out all the excess air as you go.
- Pinch seams together and place seam side down into a 8x4" loaf pan.
- Let rise about 30 minutes in loaf pan and preheat oven to 350.
- Bake about 35-40 minutes.
Nutrition Facts : Calories 1975.6, Fat 37.2, SaturatedFat 4, Sodium 1781.9, Carbohydrate 364.4, Fiber 41.6, Sugar 31.3, Protein 62.4
GRANDMA'S MOLASSES BREAD
"We converted some bread recipes from my husband's grandmother for use in the bread machine," writes Jeannie Thomas, Kokomo, Indiana. "This dark, slightly sweet bread is great toasted."
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 120 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 249mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
MOLASSES SWEETBREAD
This is my grandmother's recipe for molasses raisin bread from the Maritimes.
Provided by Lisa Hayes
Categories Bread Quick Bread Recipes
Time 3h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9-inch cake pan.
- In a large bowl, mix together the molasses, lard, salt, and raisins. Stir in the boiling water until smooth. Sift together the flour, ground ginger and baking soda. Stir the flour into the molasses mixture until smooth. Pour the batter into the prepared pan,
- Bake 1 hour in the preheated oven or until a toothpick inserted into the center comes out clean. Cool to room temperature on a wire rack before removing from the pan.
- While the cake is baking, prepare the icing by simmering together the brown sugar and cream in a saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a bowl, add the butter, and beat with an electric mixer until the mixture begins to thicken, then set aside and allow to cool.
- Once the frosting and cake are both cool, spread the icing on the cake and serve.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 76.6 g, Cholesterol 19.2 mg, Fat 8.2 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4.2 g, Sodium 232.2 mg, Sugar 50.1 g
FLAXSEED MOLASSES BREAD
This was adapted from a Hodgson Mill recipe for the breadmaker. I adapted it to traditional baking method and subbed some whole grain flour to make it healthier. The result was a sweet, fragrant, chewy and healthy bread that is fabulous with honey butter spread on top! I recommend Karen From Colorado's Recipe #17086. Enjoy!
Provided by wild flour
Categories Yeast Breads
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Add dry ingredients to stand mixer.
- Add liquid ingredients.
- Mix at second speed 7 minutes.
- Let rise covered until doubled (about 90 minutes).
- Form log, let rise in bread pan to 1 1/4 inches high in center.
- Bake at 350 degrees to internal temp of 190 degrees.
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MOLASSES MULTI-SEED BREAD | KING ARTHUR BAKING
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5/5 (25)Calories 137 per servingTotal Time 3 hrs 27 mins
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the dough: In a large bowl or the bucket of your bread machine set on the dough cycle, combine all the ingredients except the bread topping.
- Mix and knead until a smooth, slightly sticky dough forms, adding a tablespoon of flour if needed.
- Knead in 1/4 cup of the topping. , Place the dough in a lightly greased bowl, cover, and let it rise until puffy, 1 to 1 1/2 hours., To shape the bread: Deflate the dough and divide it in half; roll each half into a 12” rope.
- Roll one of the ropes in the remaining topping. , Pinch the ends of the ropes together and twist one over the other, pinching them together at the opposite end., Transfer the dough to a lightly greased tea loaf pan or similar long loaf pan (12" x 4").
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