I loooooove molasses, and while for many fall might mean pumpkin spice, for me it means molasses. So I looked around for a molasses recipe. Yankee! Oatmeal! Molasses! When I found this, I knew I had to try it. It is delicious! The recipe includes a glaze and a sprinkle of oats for the top. I did do that (and it is a yummy glaze!), but I don't think it was necessary and won't do it next time.
from
Bon Appétit
½ cup packed old-fashioned oats
¾ cup boiling water
1 cup warm water (105°F to 115°F)
2¼ tsp yeast
6 tbsp molasses
2 tbsp butter, room temperature
1¼ tsp salt
4½ cup flour
glaze
1 tbsp melted butter mixed with 1 tsp
molasses
1 tbsp old-fashioned oats
- Place ½ cup oats in large bowl of electric mixer fitted with dough hook; pour ¾ cup boiling water over.
- Let stand 30 minutes (water will be absorbed and oatmeal will be very soft).
- Pour 1 cup warm water into 2-cup glass measuring cup.
- Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes.
- Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl.
- Mix in yeast mixture.
- Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes.
- Turn out dough onto floured surface.
- Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes.
- Form dough into ball and put in a greased bowl.
- Cover bowl and let rise for 1 hour.
- Punch down dough; turn out into floured surface and knead 3 minutes.
- Form into 8-inch-long loaf.
- Transfer to a greased loaf pan and cover.
- Let for about 45 minutes.
- Preheat oven to 400°F.
- Bake the bread for 10 minutes and then reduce the temperature to 350°F.
- Bake for 25 minutes longer.
- Make the glaze by melting the butter and mixing in the molasses.
- Brush the top of the bread with the glaze; sprinkle 1 tablespoon oats over.
- Bake for about 10 minutes longer.
- Transfer to rack; cool in pan 10 minutes.
- Turn out brad onto rack; cool completely.
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