Molasses...

S

Sierra b

New member
Omelet wrote:


I like it- so I use it to sweeten my oatmeal some mornings- and I've
been known to use it on pancakes and french toast.

This epicuious Boston Brown Bread uses 2/3 of a cup. I wouldn't put
that in the category of a sweet bread-- but YMMV.
http://www.epicurious.com/recipes/food/views/Boston-Brown-Bread-104112
[i do it in a 9cup bundt pan]

It'll still be good next Christmas if you want to make some figgy
pudding.

I've got a Suet pudding recipe that uses a cup. [a UK style- steamed
pudding]

Jim
 
On Fri, 11 Mar 2011 10:24:00 -0500, Jim Elbrecht
wrote:

I've never heard of brown-bread flour before this. I have some cooked
navy beans in the freezer, so maybe I'll cobble together baked beans
and brown bread for dinner today.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:



I just noticed-- I double that recipe for the bundt pan. I think
you'll either love it or hate it. It has a texture and flavor all
its own. [the baking soda smell is overpowering when I take mine out
of the oven-- but it doesn't taste like baking soda- and doesn't smell
when cooled]

Jim
 
On Fri, 11 Mar 2011 17:00:25 -0500, Jim Elbrecht
wrote:
I imagine it's just a little gritty, but I can get around that by
substituting corn flour if I don't like it the texture. Is the
finished product anything like the bread we buy in a can? I love that
stuff.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 11 Mar 2011 18:59:06 -0800, sf wrote:


My memory says the flavor is real close- but I haven't seen the cans
for 20 years. The texture is dead-on, if memory serves.

BTW- Thanks to Pete C. for mentioning that recipe- he pointed me to it
a few months ago.

Jim
 
On Sat, 12 Mar 2011 07:55:33 -0500, Jim Elbrecht
wrote:


Terrific!

Well, thanks for mentioning it. I plan to buy some rye flour later on
and get cracking with the Brown Bread. My baked beans are awesome. I
used all molasses (no brown sugar) and a touch of cider vinegar with
otherwise ordinary BBB ingredients.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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