OATMEAL MOLASSES BREAD
This bread has been our family's favorite for many years, and now I sent it to my out-of-town children. I added the aniseed to the recipe, which gives the bread a delicious, distinctive licorice flavor. It makes wonderful toast!
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110°-115°). , In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat mixture, molasses, butter, anise seed if desired, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Shape into two loaves and place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven to 375°. Bake 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 108 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 231mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g 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.
HERBED GREEN BEAN CASSEROLE
After finding this recipe in the Crisco Best Recipes -- Year-Round Holiday Magic cookbooklet of Nov 2003, I tweaked it slightly!
Provided by Sydney Mike
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- If using fresh beans, rinse them & cut them into 3"-to'4" pieces, before steaming them for about 15 minutes, or until they are only slightly crisp. Set beans aside.
- In a large bowl whisk together breadcrumbs (I use crumbs from winter wheat or cracked wheat bread), basil, salt, pepper, thyme, oregano, parsley, garlic powder & Parmesan cheese.
- Add vegetable oil to crumb mixture & stir well, before setting aside 2 tablespoons of the crumb mixture for topping the casserole.
- In an ovenproof dish, combine green beans & crumb mixture, then sprinkle with reserved crumb mixture.
- Bake about 30 minutes or until top is golden & crispy.
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SWEET MOLASSES BROWN BREAD - HOUSE OF NASH EATS
From houseofnasheats.com
4.8/5 (85)Total Time 1 hr 45 minsCategory BreadCalories 110 per serving
- In the bowl of a stand mixer fitted with a dough hook, combine the water, yeast, molasses, cocoa powder, oil, honey, salt, and 2 cups of the whole wheat flour. Mix until combined.
- With the mixer running, gradually add the rest of the flour starting with the whole wheat, then adding the bread flour until the dough pulls away from the sides of the bowl (you may not need the last cup of flour). Knead for 5-7 minutes. The dough should be soft and slightly tacky.
- Transfer the dough to a large, lightly greased bowl, then cover with a sheet of plastic wrap lightly sprayed with cooking spray, or cover with a light dish towel. Let rise until doubled in size, 1-2 hours.
- Punch down the dough and divide into two or three evenly-sized pieces (depending on how large you want your loaves). Shape into tight oval loaves and place onto parchment-lined baking sheets, making sure they have space to rise without touching each other. Lightly cover with plastic wrap lightly sprayed with cooking spray or a light dish towel and let rise again until puffy and doubled in size (another 45-60 minutes). Right before baking, you can use a very sharp razor, knife or bread-slashing lame to cut three slashes across the top of each loaf, if desired.
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4/5 (4)Calories 130 per servingTotal Time 1 hr 30 mins
- Preheat the oven to 325°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan., In a medium-size mixing bowl, whisk together the teff and white whole wheat flours, cornmeal, baking soda, salt, and currants., In a separate bowl or measuring cup, mix together the buttermilk and molasses until smooth., Add the wet ingredients to the dry ingredients and stir just until evenly moistened., Pour the batter into the prepared pan, and cover it with lightly-greased aluminum foil, fastening the foil tight to the edges of the pan (so the bread will steam a bit), but leaving about 1/4" to 1/2" of room over the pan so the bread can expand without hitting the foil., Bake the bread for 1 hour, then remove the foil (the middle may be slightly sunken; that's OK), and bake for an additional 10 minutes., Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool completely., Slice the cooled bread and serve, or wrap the loaf in plastic and store at room temperature for 2 to 3 d
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