Growing up, one of my favorite breads was one that my great-aunt Gladys made. It was a dark bread that was made with molasses and that’s about all I know about how she made it. The only other thing I know it that it was good! I’ve yet to come up with a recipe even close to her bread, but this is good in it’s own way. Maybe one of these days I’ll come up with something that tastes almost as good as hers, but I doubt it. I think that she made it with ingredients other than those than can be bought in a store. ♥
I use my bread machine for this recipe, but let me clarify that statement. I only use my bread machine to knead the dough and let it go through it’s first rise, I never let it bake in there. I’ve never cared for bread baked in bread machines. I use the “dough” cycle only.
Here is my recipe for Oatmeal-Molasses Bread:
Yield: 2 average sized loaves
3/4 cup Old-Fashioned Oats
2 Tbsp. Butter or Margarine
1/4 cup Molasses
5 Tbsp. Brown Sugar
1 tsp. Salt
1 & 3/4 cup boiling water
Add the above ingredients to the bread machine in the order listed. After pouring in the boiling water, stir gently with wooden spoon to mix the ingredients.
Let sit for 1/2 hour to cool the water down.
1 Egg (beaten)
4 cups Flour
3 tsp. Yeast (I use Rapid-Rise)
Select the “dough” cycle on your bread machine. When dough cycle is complete, usually over an hour (it has kneaded and risen), remove from pan and squeeze all the air out of it. Divide in half, shape into loaves and place in greased pans. Cover with a barely damp, lightweight towel and place in a warm, draft-free area to rise to double in size. Bake @ 400° for 35-45 minutes, or until a dark, golden brown.
*Note: I always peek in the machine a couple of minutes after I start it to see if it needs a few more drops of water or a little bit more flour. Use your best judgement on this part. If you like, you may add 1 Tbsp. Wheat Gluten before adding the yeast. I like using this, as it makes a softer, better textured loaf that stays fresher a bit longer.
Until next time…