OATMEAL RAISIN MOLASSES BREAD
DH loved the bread his grandmother always made. This is the closest we ever got to it. Use a bread machine for the dough and bake in the oven.
Provided by Nadine
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h35m
Yield 16
Number Of Ingredients 10
Steps:
- Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
- Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
- Pour warm water into the reserved sugar in the small cup; add yeast.
- Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
- Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
- Grease 2 bread pans.
- Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.
Nutrition Facts : Calories 122 calories, Carbohydrate 26.7 g, Cholesterol 3.8 mg, Fat 1.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 164.1 mg, Sugar 17.4 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.
GOOEY OLD-FASHIONED STEAMED MOLASSES BREAD
When I was growing up, the smell of this bread greeted me as I walked in the door from school. I thought everyone baked bread in a slow cooker. Like my grandmother and mother, my daughters and I now bake this glorious comfort food. -Bonnie Geavaras, Scottsdale, Arizona
Provided by Taste of Home
Time 3h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Layer two 24-in. pieces of foil. Starting with a long side, roll up foil to make a 1-in.-wide strip; shape into a coil. Place on bottom of a 5-qt. slow cooker to make a rack., Combine bran, flours, cranberries, baking powder, baking soda, salt and cinnamon. In another bowl, beat egg, buttermilk, molasses and honey. Stir into flour mixture just until blended (do not overbeat). Pour into a greased and floured 2-qt. baking dish. Tightly cover with lightly greased foil. Place in prepared slow cooker. Cook, covered, on high about 3 hours, until a thermometer reads 190-200°., Remove dish to a wire rack; cool 10 minutes before inverting loaf onto the rack. Serve warm or cold.
Nutrition Facts : Calories 157 calories, Fat 1g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 351mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 4g fiber), Protein 4g protein.
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.
FLAXSEED MEAL SOURDOUGH BREAD
Flaxseed meal adds an aromatic and delicious nuttiness to this bread, while also transforming the texture into something a little moist and spongy that begs for olive oil and tomatoes, or butter and jam. Flax seeds are high in omega-3 fatty acids, which contribute to cardiovascular health.
Provided by Melissa Johnson
Categories Recipes
Time 1h25m
Yield 10
Number Of Ingredients 5
Steps:
- Mixing and Gluten Development
- Holding some of the water back, thoroughly mix the ingredients in a bowl. Add the held back water slowly and only if it's needed to incorporate the dry ingredients. Cover and let the dough rest 30 minutes.
- Coil fold the dough several times until it tightens, then let it rest about 30 minutes. Repeat the coil folding and resting 1-2 more times.
- This dough will take longer than most to ferment (12 or so hours at 65F) because of the oil in the flaxseed meal. I stopped the bulk fermentation after the dough had doubled.
- Pre-Shape, Bench Rest and Shape
- Scrape the dough out onto a lightly flour countertop and shape it into a ball, seam down. Cover and let it rest for 20-30 minutes.
- Flour the top of the rested dough ball and flip it over. Shape the dough into a boule or batard, place it into the proofing basket seam-side up, and cover.
- Final Proof
- Let the dough proof 1-3 hours at room temperature or 10-14 hours in the refrigerator (or a combination of room and refrigerator proofing).
- Scoring and Baking
- Preheat your baking vessel 30 minutes at 500F.
- When the oven and dough are ready, flip the dough onto parchment paper, brush it with flour and score it.
- If you want to do a complicated score, trace lines with cooking string across the dough to create sections. Make cuts in the center of the dough and then work your way around section by section. See the photo gallery for more details.
- Load the dough into the baking vessel, cover and bake:
- 20 minutes at 500F
- 10 minutes at 450F
- Remove the lid and bake for 5-10 more minutes.
- The internal temperature of the bread should be 205F or higher. Let it cool at least an hour before cutting.
FLAXSEED BREAD (BREAD MACHINE)
Make and share this Flaxseed Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Whole Wheat Cycle; press start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
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
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