It’s here! Bread baking season! And to start it off, there’s this divine Molasses Bread recipe straight from my kitchen to yours.
If you don’t follow me on Instagram (and if you don’t, you totally should!), you might not have heard that this week is Bread week! I’ve been really excited about this. I’m really passionate about bread and what a beautiful thing it can be to make and create. So I wanted to create this week to talk all about my favorite bread recipes, a tutorials, tips, and educational info. If you’re a seasoned baker you might learn something new or be reminded of what you had learned before, and if you’re new I want to help, in a BIG, BIG way!
Anyways. There’s my plug. Go check it out!
But let’s talk about this loaf right here. This slightly sweet, gorgeous-colored bread is the perfect compliment with any soup or it would make a divine piece of toast in the morning! The outside is slightly crusty, while the inside is soft and flavorful. And it just looks beautiful it’s hard to beat!
Let me know how you like it by commenting below, and I’d love to see you on my Instagram page (@theflouredcountertop) to follow along this week- I’m excited for everything I’m going to be talking about and sharing.
- 3 tsp Active Dry Yeast
- 2 tsp Sugar
- 1 cup Warm Water
- 1/4 cup Vegetable or Canola Oil
- 1/3 cup Molasses
- 2 tsp Cocoa Powder
- 2 cups Wheat Flour
- 1 cup All-Purpose Flour
- 2 tsp Salt
- 1 egg
- 1 Tbsp water
- In a stand mixer, add the 3 tsp of Yeast, 3/4 cup Warm water, and 2 tsp of sugar. Let it sit until foamy- about 5 minutes. Then add the 1/4 cup of Oil and 1/3 cup of Molasses.
- Then add 2 cups of Wheat flour, 1 cup of All-Purpose Flour, and 2 tsp of Cocoa Powder. After that, add 2 tsp of Salt and mix on low until it all comes together. Increase your speed to high, and let your mixer knead it for about 5 minutes. the dough should be soft and a little sticky. Place into a greased bowl, cover, and let rise in a warm environment for 45-60 minutes, or until doubled in size.
- When your dough has doubled, punch it down onto a lightly floured countertop. Shape into 2 elongated loaves- about 10 inches. Place both loaves onto a lightly greased baking sheet, making sure they're spaced enough apart to allow for them to get bigger.
- In a separate bowl, whisk the 1 egg and 1 Tbsp of Water together and brush generously on top of the loaves. Cut 3 slices into the top of each loaf about 1/4 in deep, evenly spaced apart.
- Cover and let rise again. While It's rising, preheat your oven to 450º. When it's preheated, and your bread looks close to doubling in size (this should take about 30 minutes), fill a baking pan about 2/3 of the way full. Place the pan on the bottom tier of the oven.
- Continue to let your loaves rise for another 15 minutes while the oven preheats and your water gets hot. This will create steam and add extra heat to the dough on the outside, giving it a nice outer crust.
- Place your risen loaves, with the shallow pan of water still in there, on the middle rack of your oven. Bake for 13-15 minutes, until they are a dark brown on the outside.
- Let cool for 5 minutes before cutting into it. Enjoy!