Molasses Herb Casserole Bread
Total TimePrep: 20 min. + rising Bake: 45 min.
- 3-1/3 to 3-2/3 cups all-purpose flour
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1-1/4 cups milk
- 1/4 cup molasses
- 2 tablespoons butter
- 1 tablespoon dried minced onion
- 1 egg
- In a large bowl, combine 2 cups flour, yeast, salt and oregano. In a saucepan, heat the milk, molasses, butter and onion to 120°-130°. Add to dry ingredients; beat until combined. Beat in egg until smooth. Stir in enough remaining flour to form a firm dough. Beat on high speed for 3 minutes. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Place in a grease 2-qt. round baking dish. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 40-45 minutes or until browned. Remove from pan to wire rack to cool.
Nutrition Facts1 slice: 186 calories, 4g fat (2g saturated fat), 26mg cholesterol, 237mg sodium, 33g carbohydrate (6g sugars, 1g fiber), 5g protein.
Mar 3, 2013
This recipe looked easy as well as tasty, so I thought I would give it a try. The flavor is very unique, and the hint of molasses is not overpowering, which I have found to be the case in other bread recipes I have tried that had molasses in them. I found that the second rise took only about a half hour for me, and I only baked it 25 minutes. I brushed the top with a little canola oil when it was done baking. Also, I used 1 cup water and 1/4 cup milk in place of the 1 1/4 cups milk, and also substituted 1 cup of whole wheat flour for 1 cup of the all-purpose flour in the first part of the recipe. Very good!