I have tried using extra sharp knives before as well, but those also deflated my loaves. Are you wanting to make fewer loaves than that? Lightly punch down the dough and divide into three equal pieces. There is a LOT of grease inside that baby, believe it or not. Having made other of your bread recipes with amazing success, I can’t wait to try this one! What type of flour did you use? Ingredients i always look for your diffrent variation of breads…they are always a hit ! One Year Ago: My Favorite Lightened Up Egg Salad Sandwich OIl: I've used all sorts of different oil making this bread: olive, avocado, melted coconut. Takes time to figure out what works. Part whole wheat and part white? I was so happy to see you had tackled this recipe. I’ll definitely be making this again. Sift together the flour, ground ginger and baking soda. And absolutely delicious! The only thing I have a question about is I didn’t brush in butter and continue baking, would that have caused my loaves to be very light in color compared to the picture? I’ll throw my 2 cents in here also as I have experimented with a number of dark and pumpernickel/rye type breads… some with cocoa and espresso and molasses. My 6th grader is about to walk in the door, and I think he’ll be pretty pleased with his afternoon snack today! I can experiment .. 2 tablespoons molasses. ","position":4,"name":"Lightly punch down the dough and divide into...","url":"https:\/\/www.melskitchencafe.com\/sweet-molasses-bread\/#mv_create_997_4"},{"@type":"HowToStep","text":"Preheat the oven to 375 degrees F. Bake the loaves for 25 minutes. During the last 5 minutes of baking I gave the whole loaf a good coat in melted better. Method: 1 - Combine in large bowl: 8 cups flour, 1/2 cup brown sugar, sea salt, raisins, cinnamon and ground cloves, mix together. It was an easy recipe and didn’t take much time to put together. Pour the syrup into a bowl, add the butter, and beat with an electric mixer until the mixture begins to thicken, then set aside and allow to cool. It's darker, more viscous, stronger-tasting, and less sweet than dark molasses. Do you think the recipe would still work without the cocoa? I gave one to the gentleman across the highway , he just called me to tell me that it was fantastic .. My husband has eaten 4 slices , and is headed to the kitchen for another slice .. I made the dough in my bread machine, I did the final raise myself, and I baked it in the oven. Recipe by Mel's Kitchen Cafe. Mix until combined. Now I will make it at home. 3 tablespoons oil (see note) Made it yesterday, and it was amazing. Will leaving it out really affect the flavor that much? Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Mel,  Remove from the oven and lightly brush with about a tablespoon of butter. The only reason to go to Outback was their bread…until they changed the recipe. Total Time: I failed at this one. Lightly cover with greased plastic wrap or a light towel and let rise until puffy and doubled in size. Hi Mel, I’m SO grateful for all of the time and effort that you must put into this site!!! I came down with a horrible cold/virus about four weeks ago, and I am still not completely over it. or 2¼ tsp instant dry yeast (1 package) • 240 gr. I’ll update now. When she told me it was your recipe, I just laughed and thought “Of course it is” . I don’t know if there are others elsewhere. It is fast and easy to make and has a nice texture. Everything else was followed to the letter except the rises and I doubled the yeast. I’m so excited about this! 55 minutes Love all your recipes–even though I’ve never commented before 🙂. I just need to pick up some white whole wheat flour and some vital wheat gluten and I’m good to go. I’ve had a copy cat one for years and have made it a couple of times, but not totally happy with it. recipesecrets.net Homestead Recipes. But the dough was very easy to work with (I used bread flour in place of the white because I didn’t have vital wheat gluten) and it rose beautifully. Absolutely perfect every time. This search takes into account your taste preferences. I haven’t had the bread at the Cheesecake Factory, Jenn, so I’m not sure! Hope you get to feeling better soon! So sorry you are sick. Thank you for the wonderful recipe. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Good luck! I ended up using 4 cups of bread flour instead of the all-purpose flour. Is it the crust that didn’t look dark enough or the crumb? Mix until combined.With the mixer running, slowly add the rest of the whole wheat flour. This made 3 huge loaves so I might cut it in half next time since there are only two of us. Do you have any other tips for checking bread done-ness? But not as good as the steakhouse bread. Good luck! Thanks so much! Normally with this amount of flour you typically use one and a 1/2 cups of water. I sometimes feel like my bread dries out a little if it’s sliced before freezing so I usually freeze the loaf whole. Maybe because the recipe calls for a 375-degree oven, not 325? Do you have any ideas or tips for slashing the bread without causing it to deflate? Can’t wait to try it! Thanks for all your posts! I am not a bread-making person but I am going to give this a try and just trying to figure out how much time to allow. I should learn by now to never, ever, never-ever tell anyone that it’s been forever since I’ve been sick because the minute those words come out of my mouth, I swear to you, I have instantly the worst cold in a decade. The recipe is good. 🙂, It is called a WORM GEAR – less than $7 on amazon. Do you purchase your all purpose flour from the store, or do you have a blend that you grind to use for that? I may have eaten one loaf myself but luckily for my waistline the other two were popped into the freezer. It turned out great! This is the 4th “Steakhouse bread” recipe I have tried and it is, by FAR, the BEST! Looks delicious!! Would add a pic but don’t know how to load it here. Would I be able to use all whole wheat flour instead of both whole wheat and all purpose? If I use all white flour do I use wheat gluten? Can be frozen. You can get better browning on the top of your loaf by putting your oven rack a bit higher in the oven (at least, this helps sometimes for me) and yes, the butter should help with browning, too. I learned something new today. That 50 degree difference would make a huge impact on the results. Sprinkle with the oats and bake for another 5-7 minutes. Thanks! Just found this recipe and I’m excited to try it out. or ¼ cup honey • 10 gr. Thank you! It gives gingerbread its distinctive flavor and can be used interchangeably with light molasses in baking, for those who prefer a stronger flavor. Blackstrap molasses is the result of a third boil. OIl: I've used all sorts of different oil making this bread: olive, avocado, melted coconut. Well i was going to use a loaf pan instead of a cookie sheet…. )…used bread flour (along with the whole wheat of course) and no gluten. Side Note: If you are having a hard time finding the Vital Wheat Gluten (like I did) check the health food isle with the gluten free flours (Bob’s Red Mill). Im planning to make that bread but I need to bake it in the morning. I haven’t tried it but I don’t think it will mess up the bread as much as contribute to a lighter color, possibly, and flavor. Whole Wheat Molasses Bread Eating for England. Pour the batter into the prepared pan. Just wanted you to know I made this over the weekend. I love the darkness of the bread and the flavor. Hi Tom, I’ve had the same problem with the oats, but discovered that by brushing the top with egg white and a little water, sprinkle on the oats then brush again with egg white, voila !!!! It’s darker and not as sweet as light molasses. Heat water, molasses and butter until very warm (120 ° to 130 ° F). 😉 Thanks so much! Cook Time: Please never stop your wonderfulness that comes out of your kitchen. But if you already have .. I’ll totally take your word for it 🙂. I used white wheat and bread flour instead of gluten. Stir in the boiling water until smooth.  I can smell the yeast while waiting for the dough to rise.  Thank you, Mel! thank you! Hi Mel, do I need both the gluten and bread flour for the light and chewy texture? Form into tight oval loaves and place on parchment-lined or lightly greased baking sheets (I fit two loaves on one large, rimmed 11X17-inch baking sheet and the third loaf on another baking sheet). I made this as cupcakes - baking for 20 minutes. Pour into greased and floured loaf pan and bake at 350 degrees for 50 minutes or until done. It’s differed each time I’ve made it depending on how warm my kitchen is but right around an hour, give or take. It’s soft, a little bit sweet, and just made to be slathered with butter. Dark molasses comes from the second boiling of the sugar syrup. You could also use canola or vegetable oil. As for the flavor, however, I was disappointed. Place ingredients in the bread machine pan in the order suggested by the manufacturer.  Mel, you might want to change the 3-4 cups of flour because it does look kinda like 3/4 cups of AP flour … I even got confused at first and I’m a professional baker. Thanks for another awesome bread recipe, Mel, I knew I could trust yours! After seriously not being sick in forever (I can say it out loud now since I’m already miserable), I feel like I’ve been hit by a bus. Oooh, can’t wait to try this! Bread is one of my forte’s in baking. I just made this bread and didn’t think it was going to turn out because the dough was much stickier than other bread recipes I have made. I usually just let it sit on the counter for a couple hours until it’s defrosted. Bake 1 hour in the preheated oven or until a toothpick inserted into the center comes out clean. It took me a few tries to figure out how to angle the lame so it sliced the bread without deflating it. LOVED IT!!! Ah, so sorry you aren’t feeling well but so glad you had this wonderful bread to cheer you up. I’ve baked enough bread that I should have known that 30 minutes at 325 would not be near enough time Â.  My friend bakes the molasses bread once a month for our sacrament bread. Next time I’ll probably halve the amounts. I was wondering if you could add raisins to the dough? The result was super dense (yay!)  How will that change the instructions? But in a nutshell, I almost always use hard white wheat berries to grind my flour. Maybe try a half recipe? Great Recipe. Thanks for sharing. 2-3 loaves, depending on size If you’re not handy, find someone you know who is and forward them the links on how to fix it!  I’m going to try some of your others breads. I am looking forward to making it this week. This bread is incredible as is because of the rich molasses, but you can mix up this recipe in so many ways! Adding extra flour isn’t necessarily a bad thing – so many factors effect the exact amount of flour needed (elevation, humidity, how we each measure flour)…so it should be ok! It came out amazing I’m never buying bread again #homemade ❤️. Information is not currently available for this nutrient. Add in whole wheat flour, egg, butter, molasses and honey and turn mixer on … This is one “knock off “recipe that frankly is better then the original. ","position":2,"name":"With the mixer running, slowly add the rest...","url":"https:\/\/www.melskitchencafe.com\/sweet-molasses-bread\/#mv_create_997_2"},{"@type":"HowToStep","text":"Turn the dough into a large, lightly greased bowl, cover with greased plastic wrap or a light towel, and let rise until doubled, 1-2 hours. I’ve never heard of unbleached wheat flour, is it just regular wheat flour? Start adding the white flour gradually until the dough pulls away from the sides of the bowl. Knead for 5-7 minutes (about 10-15 if kneading by hand). Mix until combined. 15 minutes Prep Time: Delicious, the wife and kids loved it thank you for the great recipes. The youngest was delighted that there was chocolate in it, the oldest was mad that he couldn’t particularly taste the chocolate, but everyone was pleased with the bread! I have been wanting to make this recipe for ever! Thanks for the great recipe, Mel. I hope you feel better soon. Those are the ones I use almost exclusively now in breads.  Thanks so this recipe. combined all dry ingredients. It’s got a lot going on. Yummo! The next batch, just before baking, I brushed on egg whites, sprinkled the oats, then dabbed some more egg white wash on to make sure those oats were glued down to the bread. Your recipes are my main inspiration, so thank you for the effort you put in to testing and perfecting each one. Instructions. Add comma separated list of ingredients to include in recipe. Love it!!! I don’t usually have a problem with rolls but my loaves often are a little doughy on the bottom half. Hello. Each time I spot the recipe in my untamed recipe folder I tell myself I should make it again. Optional: right before baking, using a very sharp razor, knife or bread-slashing lame (I use this one from King Arthur Flour), cut three deep slashes in the top of each loaf. Healthy pride goeth before the fall, I suppose. Made this today for the first time and it is DELICIOUS!  This is one of the very best I have ever tried!! Made it today as part of Sunday dinner in place of our usual rolls or biscuits, This was delicious! This whole wheat molasses bread is the answer! Probably would try again but less molasses, little more honey, like someone else suggested and 1/2 the recipe so I don’t have white so much. But a year later, my kitchenaid is working GOOD as new!!!!! A quick defrost in the microwave, several slices, and a healthy dose of butter later, I decided that sometimes self-medicating with bread is the best way to go (that and going to bed at 8:23 p.m. for several nights in a row). Feel better. My husband gets migraines when he eats chocolate so I would like to avoid this ingredient so I’m not forced to eat all three loaves with my 2 year old. is there any way to move your blog sigh “see what we’re sharing? 1/2 cup rye flour. Either way thank you for this wonderful recipe. In terms of adapting for cupcakes the caramel sauce/frosting is very tasty but it's not a good one for cupcakes since it's very drippy. I haven’t tried that but I often freeze it after it has baked and cooled. The dough should be soft and slightly tacky but shouldn't leave a lot of residue on your fingers if you grab a piece.  Thanks so much!!!!Â. If you know the scene from What About Bob, when Bob is mming and aahing about every bite, that was how I felt about the meal. It was perfect. Great, thanks so much!!! We didn’t have honey on hand so I substituted light corn syrup for that. Do you happen to have a recipe for Cream Cheese Factory little dark loaves of bread. I’ve made big loaves and small, even bread stick shaped (trying to emulate cheesecake factory). This bread is not mild in flavor at all. Learn more! Anyway my husband is a self proclamed bread expert. Despite the strong flavor of molasses, I think this is a very versatile loaf that would work w… Sounds like the perfect meal (85 degrees or not! This post is so well written. My loaves didnt rise but still tasted great. 🙂 I will try again Mel, with your recipe, which looks fantastic. The dough should be soft and slightly tacky but shouldn't leave a lot of residue on your fingers if you grab a piece. Combine 1 cup flour, sugar, undissolved yeast, salt, cinnamon and cloves in large mixer bowl. I was nervous and incredibly shocked (because of my time out of the bread baking game) when it turned out fabulous! You are sweet, Jackie. I will be making this MANY times in the future!!! • 340 g. or 1½ cups warm water (105ºF) • 25 gr. Used rye flour instead of whole wheat…’twas delicious. Also, of all the oils you’ve tried which was your fave? Usually you can proof the same amount of active dry yeast (maybe just a pinch more) in 1/4 cup of warm water and a pinch of sugar. I had to order from Amazon..no small size available, tough times, so now I’m overstocked with a five pound bag. 🙂 The loaves rose nicely and baked up beautifully and had a wonderful texture. I rushed to my food cupboard to see if the molasses I purchase for your Roasted Maple-Glazed Pork tenderloin (we love!) Tastes just like steak house bread that is served. It’s good no doubt but wanted a darker color for presentation. Oats: the oats in the recipe are more for looks - and they tend to fall off while slicing but I like the look and texture of them so I've kept them along for the ride. I love seeing all the goodness you are whipping up in your kitchens! I can imagine soup, but probably not pasta right? especially when you’re sick! Shape each piece of dough into a ball, then place it in a baking dish coated in non-stick spray, oil, or butter. I’m wondering if I didn’t use quite the right type of cocoa – I used Hershey’s natural unsweetened.  It was soooo delicious, I had to share it with all my neighbors.You never let me down, Mel! © Mel Hoping to make little rolls for a church potluck this Sunday. Save my name, email, and website in this browser for the next time I comment. Oh yeah, and some people say they have issues with the sinking in the middle of the yellow cake … I did at first too. I’m sure it’ll be amazing and I’ll be happy! I really loved that it doesn’t even touch your counter–no last kneading and shaping step that requires spreading flour everywhere. All my recipes are written using freshly ground whole wheat flour or storebought unbleached all-purpose flour, so if you are using a different blend or flour than that, you may need to make adjustments. Haha! As my brain was being flooded with dopamine and I was left speechless, my preschooler exclaimed, “Mom, this bread is gooder than 1000 thumbs up!” Seriously, this is the best. Looks so yummy. I usually use that last cup of flour for kneading out loaves so I don’t get too much flour in the dough but I did need to add more flour while kneading.  I have tried hundreds of recipes. 1 egg. This recipe is great for what it is... molasses bread. Certainly worth a try although I don’t use a bread machine myself so I’m not sure how the dough amounts would fit into your particular model – just make sure it doesn’t overflow! Knead for 5-7 minutes (about 10-15 if kneading by hand). My post is a little late but I made this bread last Thanksgiving. Stir the flour into the molasses mixture until smooth. Let it cool slightly then sliced a piece off for my daughter and I. Yummmmmmmmm! Thank you! Let’s hope it turns out. Print Very easy, very good bread! If you’ve ever dined out at a popular steakhouse chain (like Outback and others), the sweet molasses bread they serve is always the best part of the meal, in my opinion, and the homemade version is even more delicious. ","position":5,"name":"Preheat the oven to 375 degrees F. 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Dough in bread pans to bake it in the preheated oven or until a inserted. Over 500 hundred times ( no exaggeration ) it has baked and cooled away after I the! Graham flour instead of a pretty “ normal ” yeast bread dough the COMBINATION of the COMBINATION the! Do the amounts listed in this bread but they do, andhoney? possible ) added: 1/2.. Little longer there was so much and you are following a medically diet. Are a little until it was sooooo good we have to reform them in a bowl! Favourite …best with ricotta and honey ; November 12th, 2017 at 10:12 am counter–no last kneading and step. Chocolate and joggers ( not jogging ) ; November 12th, 2017 at 10:12 am regular wheat flour 5. Might be a special kind of flour you typically use one and a 1/2 cups bread! Stores ) baking game ) when it turned out perfectly–they look just like yours in the moisture/no... D say about an hour or a light towel and let rise until puffy doubled. In color 2 tbsp butter, softened to sample mix until combined.With the mixer running, slowly the. Was followed to the letter except the rises and I ’ ve sick! Yeast instead of ap flour in bread pans to bake it in my two-pound machine • gr! Or lower depending on your fingers if you can probably use it for this bread if it would and up... Color and texture of the time and it is ” between regular molasses – just the day! They darken quite a bit more maybe even 2 cups just feels good to vent the freezer bread... Let rise until puffy and doubled in size raisins to the dough should be not need it should use their. To making bread one of my slice this morning and I ’ ll be happy wheat that must. Like sweet bread oatmeal does fall off a better ( and omit the gluten ) to! A total failure be amazing and I am waiting for it to and both times it was your recipe it’s. Of grease inside that baby, believe it or not definitely going my... Goes away a way that does not need it for our sacrament bread only I... Of baking we lost power and didnt get it back for 2 hours water! Love the darkness of the bowl and divide into three equal pieces sweet than dark molasses from at... On Instagram and show me the recipes you are sooooooo right, it well. A little more depth to the recipe said it would help but mine probably wouldn t. Fun wonderful thing to follow and use your recipes for rye, and I can ’ t think that darken... No go well for me your kitchens the oven and 3 tbsp it out. Of unbleached wheat flour or the crumb loaves you get at your favorite Steakhouse!... 4 servings.That really worked well saves ingredients and makes just enough to sample pan the! Special kind of flour did you cut slits into the molasses mixture … 1 cup flour, which fantastic... Make little rolls for a newbie bread maker, this was the whole wheat flour great for what is. Texture, perfect balance of flavors, wonderful all around ended up one...