Sorghum Molasses Bread
Submitted by SharonLee
Traditional yeast bread sweetened with sorghum molasses and studded with plump raisins. Triple-risen for a soft, tender crumb. Best served warm with a cup of coffee.
YIELD
1 loafPREP
15 minCOOK
45 minREADY
60 minThis is the kind of bread that fills the whole house with the smell of something good happening in the kitchen.
Sorghum molasses gives the dough a dark, earthy sweetness that white sugar can’t touch. Plump raisins scattered throughout add little bursts of fruity sweetness in every slice.
The dough rises three times: twice in the bowl and once in the pan. All that patient rising builds a soft, elastic crumb with real depth of flavor. No shortcuts here, but the reward is worth the wait.
Slice it warm, spread on some butter, pour a strong cup of coffee, and settle in.
Baker’s Tips
- Let the milk, shortening, and molasses mixture cool to lukewarm before adding the yeast. Too-hot liquid kills yeast on contact.
- Add the flour gradually and stop when the dough is stiff enough to knead. You may not need all 6 cups depending on your flour and humidity.
- Knead until the dough is smooth and springs back when you poke it. That elastic texture means the gluten is properly developed.
Ingredients
Directions
Combine milk, shortening and molasses in mixing bowl and let cool til lukewarm.
Add yeast and then allow to stand for about five minutes.
Then add raisins.
Add flour, a little each time and beating after each time, until you have a stiff dough.
It must be stiff enough to knead on a lightly floured board.
Knead until smooth and elastic. Cover with a warm damp cloth and let set in a warm place until double in bulk.
Punch down and let it rise to double in bulk again.
Form into loaves and place into well greased pans.
Cover and let the dough rise again until double in bulk.
Bake in a hot oven, 415 degrees for about 45 minutes or until done.
Good served warm with coffee.
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