|
|
 |
Reply
| | From:  Genie· (Original Message) | Sent: 6/9/2008 7:19 PM |
|
 First
Previous
2-15 of 15
Next
Last
|
Reply
| | | From: Genie· | Sent: 6/9/2008 7:20 PM |
GINGER SYRUP SWEET BREAD
2 c. plain flour
3 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 tbsp. sugar
1 tsp. each of nutmeg and allspice
1/2 tsp. ginger 1 c. syrup
1/2 c. buttermilk
2 heaping tbsp. lard (or other shortening)
2 unbeaten eggs
Beat well. Cook 30 or 35 minutes until done.
| |
|
Reply
| | | From: Genie· | Sent: 6/9/2008 7:23 PM |
| ANNA DAMMA (MOLASSES) BREAD | | | 2 c. boiling water
1/2 c. cornmeal
1 tbsp. butter
1 tsp. salt
1/2 c. molasses (light)
1 pkg. dry yeast
5-6 c. unbleached flour Combine: water, cornmeal, butter, salt, molasses. Cool and add: dry yeast, flour. Knead. Form into 2 loaves and let rise. Bake 45 minutes at 375 degrees | | |
|
Reply
| | | From: Genie· | Sent: 6/9/2008 7:23 PM |
Molasses Soda Bread-ChadsAngel 2 Cups Whole-Wheat Flour 1 Cup White Flour ½ Cup Sugar 1 tsp. Salt 2 tsp. Baking Soda 2 Cups Buttermilk ½ Cup Molasses 1 Cup Seeded Raisins (optional) Combine whole-wheat flour, white flour, sugar and salt. Stir the baking soda into buttermilk, then stir the buttermilk into dry ingredients along with the molasses. Fold in raisins, if desired. Pour into two 4 x 8 inch greased loaf pans and let sit at room temperature for 1 hour. Bake in preheated 250 degree oven for 1 to 1 ¼ hours. This freezes well and is great sliced and spread with cream cheese. Nutritious, too. Yield: 2 loaves |
|
Reply
| | | From: Genie· | Sent: 6/9/2008 7:24 PM |
Molassas Oatmeal Bread
This is a traditional family recipe for Molasses Oatmeal bread. I have yet
to find a bread that I like as much. Beware that the two loaves this
recipe makes can disappear without a trace in less time than you might
expect!
INGREDIENTS
-----------
6 cups flour
2 C oats
1 t salt
2 packages yeast
1 C water
1/2 C Milk
1/2 C Molasses
1/2 C margarine (1 stick)
2 eggs
PROCEDURE
---------
(1) Combine in mixing bowl:
4 1/2 cups flour
2 C oats
1 t salt
2 packages yeast
(2) In small pan mix:
1 C water
1/2 C Milk
1/2 C Molasses
1/2 C margarine (1 stick)
Heat to 120-130 F
(3) With mixer on medium, gradually add liquids. Beat c. 2min.
(4) Add eggs & 3/4 C flour; beat 2 min.
(5) Stir in enough flour to make soft dough
(6) Turn out and knead 8-10 min
(7) Place in greased bowl, turning to grease top. Cover and let rise for 1
hour.
(8) Punch down and turn out onto lightly floured surface. Divide into 4
equal parts. Take 2 sections and role into 12" ropes, then twist then
together, turn the ends under, and place in 8.5" x 4.5" x 2.5" loaf pan.
Repeat for remaining bread.
(9) Cover loaf pans and let rise 1 hour.
(10) Bake at 400 for approx. 30min. Toothpick should come out clean. Put
it out on a cooling rack until it's had the chance to dry out a bit.
| |
|
Reply
| | | From: Genie· | Sent: 6/9/2008 7:25 PM |
MOLASSES NUT BREAD -------------------------------------------------------------------------------- 1 egg
1/2 c. molasses
1/3 c. sugar
3 Tbsp. margarine
1 1/2 tsp. grated lemon rind
1 Tbsp. lemon juice
2 c. flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 c. buttermilk
1/2 c. pecans Combine egg, molasses, sugar, margarine, lemon rind and
lemon juice. Next, add flour, baking powder, baking soda and
salt. Add other ingredients and mix all together. Grease and
flour loaf pan. Bake at 350 degrees for 50 to 55 minutes.
| |
|
Reply
| | | From: Genie· | Sent: 6/9/2008 7:26 PM |
Molasses Bread 1 - Genie 3 cups of self rising flour
1/2 cup of sugar
1 stick of margarine
2 eggs
1/2 cup of molasses
1/2 teaspoon of baking soda
3/4 cup of buttermilk Preheat your oven to 350ºF. Sift the flour and salt together, set aside. Cream the margarine and sugar and eat in the eggs. Stir in the molasses. Dissolve the baking soda in the buttermilk, then add the buttermilk to the creamed mixture and mix well. Combine with the flour and salt. Pour into an 8 by 8 inch pan and bake for 30 minutes. |
|
Reply
| | | From: Genie· | Sent: 6/9/2008 7:27 PM |
Molasses Bread 2 - Genie
This bread is made by the quick one-rise method, which does not require any kneading. I like to add blackstrap molasses, which gives it a slight sweetness and also makes it more nutritious. Suitable for freezing. Makes 3 large (2-pound) loaves
butter or pure vegetable margarine
13 cups whole wheat flour
1 slightly heaping tablespoon salt
2 packets instant yeast
1 slightly heaping tablespoon molasses Grease three large bread pans, or the equivalent, including cake pans, if you wish, generously with butter or margarine. Tip the flour and salt into a large bowl and add the yeast. Mix gently. Dissolve the molasses in a little tepid water taken from 6 1/4 cups. Add this to the flour, then mix in the rest of the water, going carefully at the end in case you don't need quite all of it. The finished mixture needs to be too wet to leave the sides of the bowl clean; it should feel 'slippery' but not completely sloppy. Half fill the pans with the mixture, cover them with plastic wrap or a damp dish towel, and leave to rise. Meanwhile set the oven to 400°F. When the loaves have risen to within 1/2 inch of the tops of the pans, put them in the oven. Bake large loaves for 45 minutes, and small ones for about 35 minutes, or until they are brown and firm to the touch, and sound hollow when you slip them out of the pans and tap them on the base with your knuckles. If you wish, you can crisp the base and sides a bit more by putting the loaves back into the oven for a few minutes after you've taken them out of the pans. Cool the bread on a wire rack. |
|
|
First
Previous
2-15 of 15
Next
Last
|
|
|
Free Forum Hosting
Important Announcement
Return to Breads
