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Molasses Herb Casserole Bread

A friend of my mother's gave her the recipe for this crusty round loaf that I now bake for my family. It goes great with winter stews and soups ... and we love the hint of molasses.
  • Total Time
    Prep: 20 min. + rising Bake: 45 min.
  • Makes
    1 loaf


  • 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 Facts
1 slice: 186 calories, 4g fat (2g saturated fat), 26mg cholesterol, 237mg sodium, 33g carbohydrate (6g sugars, 1g fiber), 5g protein.

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  • becky66
    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!