Can I use traditional active dry yeast instead of instant? Fire that HR department, they are slacking on their job…..just don’t look in those cute faces when you do it…..you will probably end up making them cupcakes. So happy you loved this one, Melanie! Hi Mollie – that’s the type of cocoa I used. © Mel We have tried different recipes for rye, and whole wheat flours but nothing had come out right. Some suggestions include: Extracts – add a hint of vanilla, almond, banana or …  I’m going to try some of your others breads. Hi Mel! Method: 1 - Combine in large bowl: 8 cups flour, 1/2 cup brown sugar, sea salt, raisins, cinnamon and ground cloves, mix together. Its become my favourite …best with ricotta and honey ! Thank you so much! Hope you feel better soon.. Optional: right before baking, using a very sharp razor, knife or bread-slashing lame (I use. I even cooked them an extra 5 minutes, because they still seemed a bit light. Anyway, I wanted to tell you that these froze beautifully as pre-baked loaves. I’m sure it was an error somewhere on my end, but it totally wrecked my confidence. I mixed three cups of each into a bowl and whisked it together so no matter how much was used it would be a 50/50 blend. 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! Not sure why this recipe would add that extra tble, as it surely does not need it. Can’t wait to try it! Last edited by pickman; November 12th, 2017 at 10:12 AM . Your email address will not be published. Recommended Products I usually just let it sit on the counter for a couple hours until it’s defrosted. Allow to proof for 10 minutes (mixture will bubble). Do you have a rosemary olive oil one? Even my picky eater, haha. Thanks. Mel! I followed the recipe to a T and it did no go well for me. ***Bread Machine***Did half the recipe ( as close as possible ) Added: 1/2 tsp. I need quick and simple around here! This is like restaurant bread.” Clearly the “knock-off” part is doing it’s job! But a year later, my kitchenaid is working GOOD as new!!!!! If making these into rolls, do I cut the baking time down to 15 minutes? I have tried using extra sharp knives before as well, but those also deflated my loaves. Keep you updated. Sprinkle a handful of rolled oats on top and bake for about 1 hour. thanks for a new recipe! It’s soft, a little bit sweet, and just made to be slathered with butter. Adding gluten basically makes it like you are using bread flour – so if you want to use it in a bread recipe that calls for all-purpose or whole wheat flour, you can add about 1 tablespoon wheat gluten for every cup of flour. With the mixer running, slowly add the rest of the whole wheat flour. I haven’t tried using Dutch-process, but it should work fine, I think. Either way, I think you can probably use it with the unbleached all-purpose flour. But, with that said, I don’t know if one tble would make that much of a difference making it overly molassesy tasting. I was so happy to see this post!  Btw your best yellow cake I’ve made probably over 500 hundred times (no exaggeration). I skipped the egg wash and oatmeal step. his mouth–thinking it was chocolate cake. I’m sure the lame is sharp because the blade is brand new.  I also added extra 1/2 tsp. Now I’m excited to try yours. He rolled his eyes and smiled at me when I said unsweetened cocoa powder – I had to say UNsweetened because he apparently thinks I put chocolate into way too many things and they magically become a dessert 🙂 I actually used Dutch processed cocoa and it turned out phenomenal! It was very wet and didn’t hold together after 4 cups I had to add quite a bit more maybe even 2 cups. OIl: I've used all sorts of different oil making this bread: olive, avocado, melted coconut. I love seeing all the goodness you are whipping up in your kitchens! I love the darkness of the bread and the flavor.  I do wish thatI could put it into a couple of loaf pans to bake. So theraputic! Prep Time 15 mins Cook Time 22 mins Oh MY ! 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. I finally got it right but it took 7 1/2 cups! In a large bowl, mix together the molasses, lard, salt, and raisins. Thanks for the beautiful job you do for ALL OF US!!! Old-fashioned oats for sprinkling All I can say is YUM! We all sat down and took our first bites. Stir in the boiling water until smooth. It’s darker and not as sweet as light molasses. The butter took it to a whole other level. Sick and yet so capable. They were really good too. I double checked my measurements and I followed it correctlyÂ.  Thanks so this recipe. I’ve been getting away from using canola and vegetable oils so my favorite for this type of bread is the light olive oil or avocado oil. Yes, although the loaves might be lighter in color. So you CAN fix it without having to buy a $200+ replacement mixer!!! http://www.ereplacementparts.com/article/5297/How_to_Fix_a_KitchenAid_Mixer_That_Isnt_Spinning.html. Im planning to make that bread but I need to bake it in the morning. Which caused me to have to reform them in to new loaves on individual sheets they then rose another time. I thought for sure “lame” was a typo in your post….little did I know it’s a real live kitchen tool. I’m so excited about this! 🙂 I then seperated in to two loaves and placed on a baking sheet. Notes It was perfect. Yield: Mel, what is a vital gluten and where do I buy it? I love seeing all the goodness you are whipping up in your kitchens! They are dark, but yours looks so dark.  How will that change the instructions? But my bread machine is a bigger capacity one, I think its close to a 2# capacity one. Category: Breads Molasses Bread {Outback Knock-off} :/. I’ll update now. So happy you loved this especially since you loved the original Outback bread, Chris! Shape each piece of dough into a ball, then place it in a baking dish coated in non-stick spray, oil, or butter. Placed yeast mix in maker first, followed by wet ingredients, then dry. My post is a little late but I made this bread last Thanksgiving. Each time I spot the recipe in my untamed recipe folder I tell myself I should make it again. Melt butter in pan, put flour, sugar, raisins, cloves and salt into large pan and mix well. I’ve used your site ever since. 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). Mix until combined. I thought the same thing years ago when I first heard of one, Danielle. ","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. So handy when they can be frozen too! This bread is phenomenal, heavenly, delicious, superb, oh my. Hello. But the main problem is the bake time. Just bought a grain mill last month and have the 3 types of wheat (White (soft and hard) and Hard Red, Plus Einkhorn, and ahve been experimenting with % of each (with a lot resulting in flat bread!). Your email address will not be published. Delicious! I made this bread today and it was wonderful. We had this with some potato corn chowder and it was the perfect rainy day meal.  Next time I also would cut the recipe in half just to make one loaf. Check it out! Definitely need to try this–looks great! My fiancé suggested putting a schmear of cream cheese on it and oml I could die! My favorite is a no-knead adaptation and it has molasses but no cocoa or espresso. Add comma separated list of ingredients to exclude from recipe. Just curious, what do you usually serve this with? I have the vital wheat gluten I purchase to make your best whole wheat bread. But I guess none of this matters, because the bread is so delicious! instead! That’s my reality this week. Is there an idea of how long the second proof should be? Sift together the flour, ground ginger and baking soda. Thanks for the comment, Nikki! It is awful now.. when I saw this recipe I knew I had to try it.. They were perfectly risen just as I was ready to slide them in to bake then pulled out the warm loaves in time for dinner. 55 minutes It took me a few tries to figure out how to angle the lame so it sliced the bread without deflating it. MMMmmm…. Michelle Doran is my niece. But if you already have .. I’ll totally take your word for it 🙂. It's darker, more viscous, stronger-tasting, and less sweet than dark molasses. I recalculated the recipe to 4 servings.That really worked well saves ingredients and makes just enough to sample. I certainly am going to try this one as it looks delicious. Sprinkle with the oats and bake for another 5-7 minutes. Great, thanks so much!!! I’m wondering if I didn’t use quite the right type of cocoa – I used Hershey’s natural unsweetened. Perfect texture, perfect balance of flavors, wonderful all around. 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. I just baked bread for the first time using you French Bread Roll recipe and decided to be adventurous and try this one. I find I have to do this with some bread recipes. Thanks! Though, at the 25 minute mark, they were already done and getting a little dark, but that could be my oven, it has been running a bit high as of late. The flavor is right on though…thank you! Three Years Ago: Spring Penne Pasta with Light Butter Sauce, {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Molasses Bread {Outback Knock-off}","author":{"@type":"Person","name":"Mel"},"datePublished":"2018-12-06","recipeYield":2,"image":["https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/molasses-bread-loaf1-320x320.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/molasses-bread-loaf1-480x360.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/molasses-bread-loaf1-480x270.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/molasses-bread-loaf1.jpg"],"recipeCategory":"Breads","prepTime":"PT15M","cookTime":"PT35M","performTime":"PT1H30M","totalTime":"PT1H45M","recipeIngredient":["2 1\/2 cups warm water (about 110 degrees)","1 1\/2 tablespoons instant yeast","1\/3 cup + 1 tablespoon unsulphured molasses","2 tablespoons unsweetened, natural cocoa powder","3 tablespoons oil (see note)","1\/3 cup honey","2 teaspoons salt","3 tablespoons vital wheat gluten (optional - see note)","3 cups white whole wheat flour","3 to 4 cups all-purpose flour","2 to 3 tablespoons butter, melted","Old-fashioned oats for sprinkling"],"recipeInstructions":[{"@type":"HowToStep","text":"In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl with a wooden spoon if powering through this by hand), combine the water, yeast, molasses, cocoa powder, oil, honey, salt, gluten (if using), and 2 cups of the whole wheat flour. and voila — an inexpensive lame. I’ve never used graham flour so I’m not sure Heidi -you’ll have to experiment. I’ve never heard of unbleached wheat flour, is it just regular wheat flour? If I want to make  loaves of bread how do I divide the dough up and is cooking time and degree the same? And it is! Good luck! Do they darken quite a bit after adding the butter? 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 am NOT super handy, but I managed to do the repair myself— I read a LOT of how-to’s on the internet, watched MANY youtube videos of how to do it— and was scared SHITLESS while doing so, fearing that I would ruin it. Terrific recipe! Paired it with the chicken pot pie baked potatoes, making the whole dinner a hit. Used white wheat and bread flour only and no gluten at your.. Could trust yours and specific instructions, my HR department isn ’ t tell you that these froze as! 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