I’m glad you enjoyed the flavor of it, though. I used Organic Great Northern Pancake & Waffle Syrup (15% Maple Syrup & Cane Sugar) that I had on hand. Also, thanks for doing a little write up on sweeteners. Add dry ingredients alternately with applesauce mixture to egg mixture. I cannot WAIT to try this! Omg, I just tried the molasses version in my stoneware (waiting on cast iron scone pan to ship). I suspect that regular whole wheat flour might cover up a bit of the taste of honey. Add your review, photo or comments for Molasses Raisin Bread. I’m a huge fan of cast iron myself and I love baking with cast iron (see my pesto pizza recipe, falafel recipe, homemade bread recipe for proof!). Combine applesauce and molasses. Thanks for commenting, Justeen. Amount Measure Ingredient -- Preparation Method ----- ----- ----- 1 cup water 2 tablespoons vegetable oil 3 tablespoons dark molasses 2 1/2 cups bread flour 3/4 cup whole wheat flour 1 1/2 teaspoons salt 2 teaspoons yeast 1 cup raisins Place all ingredients except for the ingredients in the "Add Ingredients" area (if applicable for this recipe) in to your machines fully assembled pan. of molasses. Except for the taste. That is really fascinating, You are a very professional blogger. Instructions Put the oatmeal, butter or shortening, molasses, brown sugar, and salt in the pan of the bread machine; add boiling water. Jimbo. Agave is less sweet than honey. MOLASSES RAISIN BREAD : 1 1/2 cups all-purpose flour 1 cup whole wheat flour 1/4 cup firmly packed brown sugar 2 tsp. If you have a question, please skim the comments section—you might find an immediate answer there. The next thing I knew, I was nibbling on delicious honey bread. Hi Emily, I’m sorry I didn’t respond sooner! Better luck next time! ❤️(I used 1/3 cup of blackstrap molasses & 1/6 cup local wildflower honey.) of cinnamon and 2 Tbsp. Leave a comment below and share a picture on. Select basic bread setting. Hmm, Mary, I’m sorry the bread didn’t go over well with your family. So happy to hear that you are enjoying the quick bread! These moist, "bendy" molasses cookies are studded with chopped golden raisins. -E. Made this for breakfast this morning with a few alterations. Had only the dregs of various things, so I used a combo of suitable ingredients at every step: white whole wheat flour (1 C), whole wheat flour (1 C) and white pastry flour (1/2 C); whole fat plain Greek yogurt (2/3 C) and sour cream (1 C); and both honey (about 1/3 C) and blackstrap molasses (poured into honey to fill 1/2 C measuring cup). Maple syrup comes in grade A and grade B. Grade A is less expensive, easier to find and less intensely flavored. That said, I’m not sure how the cast iron loaf pan will effect cooking time, I suspect it may cook a little faster in cast iron so maybe check it 10 minutes early. I wasn’t motivated to try it with this bread recipe because agave’s neutral flavor wouldn’t contribute anything but sweetness to the bread, and I really love the flavors that maple, honey and molasses add to the bread. You can use a spatula or spoon to help. I just made this and it turned out good. I had a slice of this bread for breakfast and I LOVE the flavor and the nice hint of sweetness from the maple syrup. STEP 2. If you’re worried about it, store it in the fridge. Toward the end of the rising time, preheat your oven to 375°F. This one contatins a statement I want to address. As always, gorgeous pictures! We love the unique flavors in these muffins! Our beloved Brand Manager, Erin, baked a Molasses Pound Cake with Golden Raisins — along with a malted whipped cream to slather on top — to share with you. I also put a cup of chopped walnuts because I love them in banana bread. I don’t have any experience with stevia. One last thing, this recipe requires some patience. Also added 1/2 tsp cinnamon and 1/4 c each of dried cranberries and chopped walnuts. Heat water, molasses and butter until very warm (120. Hi Bonnie, I’m sorry to hear that. ingredients together and popped it in the oven. What type of yogurt did you use? Very tasty before bed snack. :), I have to say I’ve become addicted to honey. Since sugar and starches in the diet create a welcoming body terrain for tumor growth, I obviously am staying alive because I stick strictly to the anticancer eating plan. I used to use Agave in my coffee until I switched to Stevia. And hooray! Anyway, thanks again for an awesome recipe! :), Thank you so much for sharing this recipe. Your comments make my day. The most important considerations are flavor and the level of sweetness desired. I put on a little butter and some cinnamon, and it tasted better. I have made this same recipe using apples instead of bananas. ), making it textually interested, and the perfect bread for any sweet or savoury meal. This was absolutely delicious! Can you use something else instead of the cornmeal or leave it out all together and still have the bread taste just as good? Slowly stir in the water/molasses mixture, allowing the bread hook to bring together a dough ball. It freezes well, and makes perfect toast when you reheat it in the microwave. ), As for agave, I used it for a bit but the more research I do, the less I use (in fact, I’ve been mainly sticking to honey, molasses, and maple syrup.). I have made this bread 5x and it won’t be the last! The glycemic index for agave syrup is lower than any natural sweetener including honey and maple syrup, except for liquid Stevia. 1/2 cup warm water 5 3/4 to 6 cups of flour 2 beaten eggs Gradually add to flour mixture. Heat water, molasses and butter until very warm (120 ° to 130 ° F). Came out great! Going to be making this a lot, I think. Thanks Kate! I suspect that your baking soda may have gone bad. Maybe it was something I did, but it was really bland and didn’t have much flavor at all. It’s awesome that you tried this recipe with so many types of sweeteners, and that it’s so adaptable that it came out great every time. My husband was brave enough to try it and spit it out! Countertop, low temp oven, some other method? can i replace the cormeal with something else? I love using them in baking as well. I'm probably making a big mess in my Kansas City kitchen right now. What made you decide to add it? That and some good jazz. I love eating it with cream cheese and strawberry or raspberry jam and it is my go to breakfast or snack that keeps me feeling full for quite a bit. However, the texture was great – soft and moist. I am currently eating the blackstrap molasses and I love it! Whisk together the first 8 ingredients. Thanks for posting it. Personally, I was very deflated after reading the reviews of this bread. and I’m trying to adapt it into a more authentic cornbread recipe. Email me when Kate or another C+K reader replies directly to my comment. 5. Pour the liquid ingredients into the dry ingredients and stir with a big spoon, just until combined. Really interesting! I’d say it’s like cornbread, so I think it would go well with soup! Allow to stand for 30 minutes or until mixture has cooled to warm. I used 1 tablespoon blackstrap molasses with 1/2 cup honey. You can ease the intensity by mixing blackstrap with lighter molasses or honey for a total of 1/2 cup. How funny! Beat the butter for a minute or so, then gradually beat in the If it wasn’t 6:30am, and me needing to rush out to work, I’d probably bake up a loaf of this bread. I topped it with some turbinado sugar before popping it into the oven. Just a question – how sweet does this bread turn out? Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Honey browns easily in baking so most recommend baking with honey at a lower temperature. While we usually think of molasses cookies as winter/holiday fare, these are delicious with a glass of cold lemonade — perfect for summer. I made this with white spelt flour and no cornmeal and maple syrup. In a large bowl, mix milk and vinegar together and let sit for 10 to 15 minutes. Only change from original is to add half a cup of muesli (I use Bob’s Red Mill Old Country Style with nuts, seeds, and dried fruit) and subtract 1/2 cup whole wheat flour. Tried your recipe and decided to go for maple syrup since I hadn’t used it too often before. Blackstrap molasses is the most concentrated of molasses and is also the highest in minerals. But maybe even a cast iron muffin pan would work better for maximum iron? Great note on using natural sweeteners. I also have a gingerbread pancakes recipe that calls for some molasses. I’m impressed– the bread is not beautiful, but it’s thick and hearty, while also incredibly moist and flavorful. Awesome! ¾ cup warm water (110°F) 2½ tbsp molasses … I did not omit the cornmeal. Recipe adapted from Mark Bittman via Joy the Baker. PS: Totally unrelated but I almost named my second dog Cookie. *Milk vs. yogurt: I have tried using both milk and yogurt and didn’t notice a big difference in texture either way. I’m so sorry I’ve been behind on responding to comments over the past few days. Make soured milk: gently warm the milk gently (1 minute in the microwave will suffice) and add vinegar. My dear friend/college roommate Grace and I have been in an ongoing discussion about natural sweeteners in the comments of my banana bread post. I just made this today. Directions Preheat over to 400 degrees. Love your run down of the natural sweeteners. I just pulled this bread out of the oven and it’s reeaaaally flat. Pour into a greased 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan. Today I thought I’d publicly share my notes for this recipe with Grace and all of you so we can open up the discussion. It smelled great while baking and tasted even better! I made this in the a.m. today and HAD to try a piece before I put it away ’til tomorrow! It has a subtle sweetness to it that would be well suited to jam or for breakfast, but would also go nicely with chili or a richer stew. I’m sorry, Michelle. Thanks for another great recipe and interesting information on natural sweeteners! Keep up your clean eating habits with this easy recipe for healthy whole wheat molasses bread. A crunchy coating of coarse sugar is a nice complement to their soft interior. I love this!! I was thinking I could bake this in a cast iron loaf pan for an extra iron boost. Light and fluffy, slightly sweet, and super easy to make, Newfoundland Molasses Sweet Bread is sure to be a favourite recipe of yours. You also want to be careful not to over mix the batter. These old fashioned molasses muffins have a sweet and rich taste while being packed full of fiber. Uncover the loaf and bake it for 32 to 36 minutes, or until a digital thermometer inserted into the center registers 190°F. I used molasses for sweetener and my own filmjölk for yogurt. I’m looking forward to your entrees section and the cool looking salads. This was interesting. I also doubled the vanilla added 1 tsp. Cover and let rise until the bread domes 1” above the edge of the pan, about 1 hour. In a large bowl, combine the water and oats; let stand for 30 minutes. I use honey in almost everything and it hasn’t failed me yet. Molasses, on the other hand, is about half as sweet as sugar (source: Grainlady). I made a little experiment and mixed a small amount of thyme into half the batter so I had one normal half of bread and one half with thyme in it. 3. I’ve got a jar of molasses left over from making ginger cookies and this looks like the perfect recipe to use it in! (I wrote about it on my blog here). So, let’s get the ingredients ready and make a batch of Raisin Bread which, by the way, makes great toast and superb French Toast! When I discovered this recipe, it was the perfect fit. Rancid whole wheat flour makes baked goods taste bitter. Could this be made with almond milk or some other, non-diary? Add the flour and yeast. It's often enjoyed at the Holidays and is a favourite for morning toast with gobs of melting butter. I used powdered whole milk, like I use for baking. Your version sounds terrific. Printable Molasses Oatmeal Bread. I love maple syrup but hate how much of it you have to use to get it to really sweeten things up. I just made this and it turned out great! Made one loaf of your bread with regular molasses, regular wheat flour, and everything else just as you wrote. Added this recipe to my must-make list! Do you think adding cinnamon and raisins would work well in this? I am a chef (in training) at the Natural Gourmet School in NYC. Your pumpkin bread look so good. I made this recipe for the first time about two weeks ago and immediately made another loaf when I finished the first. Hi Cassandra, thank you for your comment. Thanks! Oh I can’t wait to do that. And yay for pet adoption! {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, how to replace sugar with natural sweeteners, Green Market Baking Book: 100 Delicious Recipes for Naturally Sweet & Savory Treats, Heat oven to 325 degrees. As expected, molasses that is lighter in color is also lighter in flavor and produces a loaf with a lighter color. Heat oven to 350°F. envelope Fleischmann's® RapidRise Yeast, Combine 1 cup flour, sugar, undissolved yeast, salt, cinnamon and cloves in large mixer bowl. Anyway, if you’re looking for a sweeter quick bread, I highly recommend my banana bread recipe! I think you’re right, I think that was what covered up the sweetness of the honey. I WILL try the recipe again and try some substituting of ingredients …. I think this would be great for a breakfast with company. To the milk and vinegar, mix in the maple syrup, molasses, and salt. too fast, slow down” and apparently my comment was lost? Just wrote a long comment with questions and got a message something like you! More authentic cornbread recipe, pumpkin seeds the second, my mixture is not too bitter for my loaf! Your comment and raisins would work better for maximum iron but again, i ’ d say it ’ the. 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