Okay, so I’ve been messing around with my bread machine lately, and let me tell you, it’s been a delicious adventure. Today, I want to share my experience with making bread using molasses. It all started when I found a recipe online that promised a “delicious Molasses Quick Bread.” Sounded good, right? I decided to give it a shot.
First things first, I gathered all my ingredients. The usual suspects were there: flour, yeast, water, salt, and, of course, the star of the show, molasses. I made sure I had everything measured out and ready to go. Having all my ducks in a row before I start baking is my secret to success. I also needed some oil and an egg for this recipe.
Next, I dumped all the ingredients into the bread machine pan. Usually, I start with the liquids, then the dry stuff, and yeast goes in last. I made a little well in the flour and poured the molasses in there. It was thick and gooey, and I had to use a spatula to get every last drop out of the measuring cup. After putting in the other ingredients, I added the yeast.
- Flour
- Yeast
- Water
- Salt
- Molasses
- Oil
- Egg
With everything in the pan, I selected the “Quick Bread” setting on my machine. The instructions mentioned to bake it at 350 degrees Fahrenheit for 30 to 40 minutes, but since it was a bread machine, I didn’t have to worry about the temperature, just needed to choose the correct setting and go.
Then, I hit the start button and let the machine do its thing. It started mixing and kneading the dough, and the kitchen began to fill with a warm, sweet aroma. I have to say, the smell of molasses baking is just heavenly. Smelled delicious.
While the machine was working its magic, I tidied up the kitchen and prepped a loaf pan, just in case I decided to bake it in the oven instead. I also grabbed my instant-read thermometer. I read somewhere that you can check if the bread is done by checking its internal temperature, so I thought I’d be fancy and give that a try.
After a while, the bread machine beeped, signaling that the dough was ready. I peeked inside, and it looked amazing—a beautiful, dark brown loaf. I had the option to bake it in the machine or transfer it to the oven. This time, I decided to stick with the machine.
Another hour or so later, the machine beeped again. The bread was done! I carefully removed the pan from the machine and let the bread cool for a few minutes before taking it out. It slid out of the pan pretty easily, which was a relief.
Finally, the moment of truth. I sliced into the bread, and it was perfect. Moist, flavorful, with just the right amount of sweetness from the molasses. I spread a little butter on a slice and took a bite. It was like a warm hug on a cold day.
The final product
I made a loaf of molasses bread, I tried it, and my family did too, and we all thought it was amazing! This is going in my personal cookbook, and I will be making it again.
So, there you have it—my molasses bread adventure. It was a fun and tasty experiment, and I’m definitely going to make this recipe again. If you have a bread machine and haven’t tried baking with molasses yet, I highly recommend giving it a go. It’s a game-changer!
