MOLASSES SODA BREAD
from "coffee & tea warehouse" - http://www.coffeeandteawarehouse.com/index.cfm?method=recipes.recipe&recipeid=26
Provided by ellie3763
Categories Breads
Time 40m
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 and lightly oil a large baking sheet. Sprinkle the sheet with cornmeal, semolina, or oats, and set aside.
- Put the 1/2 cup oats in mixing bowl. Stir in the buttermilk, molasses and oil; reserve.
- Mix dry ingredients in large bowl. Make a well in the dry mixture and add the liquid all at once; add raisins. Stir briskly with a wooden spoon until dough pulls together in a shaggy mass. Let rest 3 minutes.
- Flour your work surface and hands. Scoop half of the dough onto floured surface and knead gently; if dough is a little sticky, a dough scraper might help. Knead for 1 minute, shaping into a ball. Place on the baking sheet. Using a sharp, serrated knife, make two parallel slashes on the surface of the dough, about 3/4 -inch deep. Repeat for the other half of dough and place on sheet; leave plenty of room between the loaves.
- Bake for 20 minutes, then reduce the heat to 375 and bake 20 minutes more, until dark and crusty. When done, the bottom should sound hollow when tapped with a finger. Cool loaves before slicing.
Nutrition Facts : Calories 119.3, Fat 1.6, SaturatedFat 0.3, Cholesterol 0.7, Sodium 234.1, Carbohydrate 23.7, Fiber 1.1, Sugar 7, Protein 2.9
MOLASSES AND OAT SODA BREAD
Categories Bread Breakfast Brunch Bake St. Patrick's Day Oat Fall Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Lightly oil large baking sheet; sprinkle with cornmeal. Whisk buttermilk, molasses and oil in medium bowl. Stir in oats; set aside. Mix next 6 ingredients in large bowl. Make well in center. Add buttermilk mixture and raisins. Stir until dough comes together (it will be moist). Let stand 5 minutes.
- Lightly flour work surface. Scoop half of dough onto surface; knead gently just until no longer sticky, about 30 seconds. Shape into 4 1/2-inch-diameter ball. Repeat with remaining dough. Place loaves on baking sheet, spacing evenly. Using sharp serrated knife, make 2 parallel slashes atop each loaf, about 3/4 inch deep.
- Bake loaves 20 minutes. Reduce heat to 375°F. Bake until dark and crusty and loaves sound hollow when tapped on bottom, about 25 minutes. Transfer loaves to rack; cool completely. (Can be made 8 hours ahead.)
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