I made a double recipe and subbed for brown rice flour to make it gluten free. Maybe I didn’t put it in long enough after the butter… Or maybe I didn’t use enough butter – now that would be a shame! Healthy pride goeth before the fall, I suppose. COULD THIS BE DONE WITH JUST UNBLEACHED ALL PURPOSE FLOUR INSTEAD OF THE COMBINATION OF THE TWO FOURS ? This whole wheat molasses bread is the answer! Takes time to figure out what works. Â What worked for me was using regular sour cream not light or nonfat and then 1%milk. Would I be able to use all whole wheat flour instead of both whole wheat and all purpose? Sprinkle with the oats and bake for another 5-7 minutes. If you’ve ever dined out at a popular steakhouse chain (like Outback and others), the sweet molasses bread they serve is always the best part of the meal, in my opinion, and the homemade version is even more delicious. I bought a lame to cut slashes in the tops of my bread loaves, but every time I slash my bread after they have risen, the loaves deflate! The bread flour may have been a little old but I don’t think that would matter. Michelle Doran is my niece. He rolled his eyes and smiled at me when I said unsweetened cocoa powder – I had to say UNsweetened because he apparently thinks I put chocolate into way too many things and they magically become a dessert ð I actually used Dutch processed cocoa and it turned out phenomenal! Haha! You could easily omit them if they're not really your thing.Rolls: this recipe transitions very well to rolls (about 12-14) or any size of loaves. Thatâs ok. Iâll try making bagels! Machine did all the work and I ended up with one beautiful sized loaf. We didn’t have honey on hand so I substituted light corn syrup for that. My 2 lb bread machine was overflowing with dough. If so, does it come out the same? Allrecipes is part of the Meredith Food Group. The bread was way under baked. Is the dough supposed to be runny? It’s 85 degrees out here in Utah but we are making this and your chicken wild rice soup tonight and pretending it’s proper September/fall weather! recipesecrets.net Homestead Recipes. I found a recipe elsewhere, that is this exact recipe except it has 1 tble less molasses. They are dark, but yours looks so dark. But in a nutshell, I almost always use hard white wheat berries to grind my flour. I have been wanting to make this recipe for ever! Made this today for the first time and it is DELICIOUS! Â This bread is delicious! I am NOT super handy, but I managed to do the repair myself— I read a LOT of how-to’s on the internet, watched MANY youtube videos of how to do it— and was scared SHITLESS while doing so, fearing that I would ruin it. ð I will try again Mel, with your recipe, which looks fantastic. 35 minutes 1/2 cup rye flour. You could also use canola or vegetable oil. I came down with a horrible cold/virus about four weeks ago, and I am still not completely over it. Which they became too large for upon second rise. Delicious, the wife and kids loved it thank you for the great recipes. Next time I’ll probably halve the amounts. Sift together flour, baking powder, salt, soda, ginger, cinnamon and sugar. Those oats stuck beautifully and was able to transport the loaves with without the oats falling off. The flavor is good. The result was super dense (yay!) Lightly grease and flour a 9-inch cake pan. Ours looked more like a whole wheat sandwhich loaf color. I was just at Black Angus, and they serve the same bread. OIl: I've used all sorts of different oil making this bread: olive, avocado, melted coconut. I saw a copycat recipe for Outback bread a couple of years ago and it had a ton of food coloring in it to make it brown and I thought – surely, surely that’s not really how they make it! I don’t think you are alone. On average I guess! Mix until combined.With the mixer running, slowly add the rest of the whole wheat flour. The house smells amazing!! Love how you actually specify type of wheat in your recipes. 4 teaspoons active dry yeast (make sure it’s not expired) 1 cup warm water (110 degrees F) 1 egg (see below*) ¼ cup honey (I love using local honey) 3 tablespoons molasses (I used organic) 2 tablespoons cocoa powder (I used organic Dutch processed) 1 teaspoon kosher salt; ¼ cup brown sugar If I use all white flour do I use wheat gluten? I am looking forward to making it this week. Thank you! Your daily values may be higher or lower depending on your calorie needs. When I do it will be this one. So happy you loved this one, Melanie! Once the frosting and cake are both cool, spread the icing on the cake and serve. Thanks! Hi, can you freeze the dough and bake later? If you know the scene from What About Bob, when Bob is mming and aahing about every bite, that was how I felt about the meal. http://www.ereplacementparts.com/article/5297/How_to_Fix_a_KitchenAid_Mixer_That_Isnt_Spinning.html. Oh my word! Would add a pic but don’t know how to load it here. Love, love this bread! Oh MY ! You are sweet, Jackie. We all sat down and took our first bites. I’m so sorry to hear you’ve been sick, Mel! But I guess none of this matters, because the bread is so delicious! It took me a few tries to figure out how to angle the lame so it sliced the bread without deflating it. Prep Time 15 mins Cook Time 22 mins This bread flavour is a memory from my childhood that I haven’t been able to replicate until now. In a large bowl, mix together the molasses, lard, salt, and raisins. Â This is one of the very best I have ever tried!! Thank you for the recipe. It covers up half your page and your recipes., and is very annoying. We then went back for seconds and used a bit of butter on the slices. 1 hour 45 minutes I made this last night for dinner and Heaven help me, I may have stumbled onto a new obsession. But it really doesn’t. The only thing I could think is that maybe because it’s bread flour vs regular? 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