Molasses Bread

adapted from Bernard Clayton

This bread intrigued me, but it was originally a wheat bread which I wasn't in the mood for. It was also originally a double loaf recipe, which since I was experimenting didn't seem like a good idea. So I switched out the wheat for white and halved the recipe. It's yummy, but as expected it doesn't have much of a molasses taste.

1 cup hot milk (120°-130°)

2 tbsp molasses

½ tbsp salt

2½ cups bread flour

2¼ tsp yeast

1½ tbsp shortening, room temperature

1 medium (8"-x-4") loaf pan, greased

1. Into a mixing or mixer bowl pour the milk, molasses, salt, and 1 cup bread flour.
2. Stir to form a thin batter.
3. Sprinkle on the yeast and add the shortening.
4. Beat for 75 strokes with a wooden spoon.
5. Gradually work in the remaining flour ¼ cup at a time.
6. Turn the dough onto a floured work surface and knead with a strong push-turn-fold motion. If the dough sticks to the work surface or your fingers, dust lightly with flour. Knead in this fashion for 8 minutes.
7. Shape the dough into a ball and place in a greased bowl.
8. Cover the bowl and leave at room temperature until the dough has risen to about twice its original size, about 1 hour.
9. Punch down the dough and knead for 30 seconds to press out the bubbles that formed during rising.
10. Roll and press under the palms so that each piece is about half again as long as the pan and shaped somewhat like a fat French baguette.
11. Let the dough rest for 5 minutes or it will resist twisting.
12. Twist 2 or 3 times and place in the pan.
13. Cover the pan and leave at room temperature until the center of the dough has risen ½" to 1" above the edge of the pan, about 45 minutes.
14. Preheat the oven to 375° 20 minutes before baking.
15. Place the pan in the oven. When the loaf is dark brown and tapping the bottom yields a hard, hollow sound, they are done, about 35 to 45 minutes.
16. If the crust is soft and gives off a dull thud, return to the oven, without the pans, for an additional 5 to 10 minutes.
17. Remove the loaf from the oven and turn the hot bread onto a wire rack to cool before slicing.