Honey Molasses Sweetbread Recipes

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MOLASSES SWEETBREAD



Molasses Sweetbread image

This is my grandmother's recipe for molasses raisin bread from the Maritimes.

Provided by Lisa Hayes

Categories     Bread     Quick Bread Recipes

Time 3h15m

Yield 12

Number Of Ingredients 11

1 cup molasses
3 tablespoons lard
½ teaspoon salt
½ cup boiling water
1 cup raisins
2 ¼ cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking soda
1 ½ cups brown sugar
½ cup cream
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9-inch cake pan.
  • In a large bowl, mix together the molasses, lard, salt, and raisins. Stir in the boiling water until smooth. Sift together the flour, ground ginger and baking soda. Stir the flour into the molasses mixture until smooth. Pour the batter into the prepared pan,
  • Bake 1 hour in the preheated oven or until a toothpick inserted into the center comes out clean. Cool to room temperature on a wire rack before removing from the pan.
  • While the cake is baking, prepare the icing by simmering together the brown sugar and cream in a saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a bowl, add the butter, and beat with an electric mixer until the mixture begins to thicken, then set aside and allow to cool.
  • Once the frosting and cake are both cool, spread the icing on the cake and serve.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 76.6 g, Cholesterol 19.2 mg, Fat 8.2 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4.2 g, Sodium 232.2 mg, Sugar 50.1 g

OATMEAL MOLASSES BREAD



Oatmeal Molasses Bread image

Oatmeal Molasses Bread via the bread machine. I often just use the dough cycle, take the dough out when done, and let it rise on more time. I then bake it in the oven at 350 degrees F (175 degrees C) for about 28 minutes. The texture is just like a real homemade loaf. Enjoy!!!!!

Provided by Liz B.

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 8

1 (.25 ounce) package active dry yeast
1 cup quick cooking oats
3 cups bread flour
1 teaspoon salt
½ cup molasses
1 tablespoon vegetable oil
1 ⅓ cups water
¼ cup honey

Steps:

  • Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
  • Select White Bread setting, and Start.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 45.7 g, Fat 2.2 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 0.3 g, Sodium 200.5 mg, Sugar 13.6 g

HONEY AND MOLASSES OATMEAL BREAD (BREAD MACHINE!)



Honey and Molasses Oatmeal Bread (Bread Machine!) image

Reading comments about bread machines made me think of one of my favorite "go to" recipes. The subtle sweetness of this bread comes from honey and molasses; a dynamite duo! Feel free to substitute 1 cup wheat flour for bread flour. For more than subtle sweetness, add more honey or molasses. This bread is great for sandwiches, for...

Provided by Cindy Smith Bryson

Categories     Other Breads

Time 5m

Number Of Ingredients 9

1 c water, boiling
1/2 c oats, whole grain or old fashioned are best. (may use quick cook but not instant)
2 Tbsp butter
1&1/2 tsp salt
1 Tbsp dark molasses
3 Tbsp honey
1 egg, lightly beaten
3 c bread flour
2 tsp bread machine yeast

Steps:

  • 1. Put oats in bread pan; pour boiling water over oats. When oats have cooled but are still a bit warm, add remaining ingredients in order as listed. Use yeast last; sprinkle over flour.
  • 2. Use basic bread cycle; bake on a light setting.

HONEY MOLASSES LIGHT RYE BREAD FOR A KITCHENAID



Honey Molasses Light Rye Bread For A KitchenAid image

This is a wonderful recipe for an everyday rye sandwich bread. The crumb is perfect. It's not too heavy and not too airy. It's just right. Slices into nice, even, thin slices ideal for sandwiches or toast. After it cools to the touch, I wrap loosely in aluminum foil, with the bread's ends exposed. When fully cool, slice and bag....

Provided by Family Favorites

Categories     Other Breads

Time 50m

Number Of Ingredients 10

1/4 cup honey
1/4 cup light molasses
2 tsp. salt
2 tb. butter
2 tb. caraway (optional)
1 cup boiling water
2 packets active dry yeast (i always use red star quick rise yeast.)
3/4 cup warm water (105-115 degrees)
2 cups rye flour (i used hodgson mill whole grain 100% stone ground rye) whole grains provide a smaller rise, but add a nutty flavor and nice texture.
3 1/2-4 cups ap flour

Steps:

  • 1. Place honey, molasses, salt, butter, caraway, (if using) and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.
  • 2. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour and 1 cup AP flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. Stop and scrape bowl, if necessary. (Never go above speed 2 when making bread dough.)
  • 3. Continue on speed 2, adding remaining AP flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl or about 2 minutes. Knead on speed 2 for 2 minutes longer. **From KitchenAid: "Some doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added."
  • 4. Place dough in greased bowl, turning to grease top. Cover with sprayed saran wrap. Let rise in warm place, free from drafts, for about 1 hour, or until doubled in bulk.
  • 5. Punch dough down and divide in half. Shape each half into a round loaf. Place on greased baking sheet. Cover. Let rise in warm place free from drafts, 45-60 minutes, or until doubled in bulk.
  • 6. Bake at 350 degrees for 30-40 minutes. (Mine didn't take this long.) Cover loaves with aluminum foil if they are browning to quickly. Remove from baking sheets immediately and cool completely on wire racks. Brush tops with melted butter. *See my hint at top about cooling when just warm to the touch in loose foil. It retains moisture.
  • 7. Per serving: 96 calories, 2 g. protein, 20 g. carbs, 1 g. fat, 0 mg chol., 143 mg sodium.

GRANDMA'S MOLASSES BREAD



Grandma's Molasses Bread image

"We converted some bread recipes from my husband's grandmother for use in the bread machine," writes Jeannie Thomas, Kokomo, Indiana. "This dark, slightly sweet bread is great toasted."

Provided by Taste of Home

Time 3h5m

Yield 1 loaf (about 1-1/2 pounds).

Number Of Ingredients 10

1 cup warm milk (70° to 80°)
2 tablespoons butter, softened
2 tablespoons molasses
1 egg
1-1/2 teaspoons salt
2-1/2 cups bread flour
4-1/2 teaspoons sugar
1/2 cup rye flour
1/4 cup whole wheat flour
2-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 120 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 249mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

SWEET MOLASSES BROWN BREAD ROLLS RECIPE



Sweet Molasses Brown Bread Rolls Recipe image

Molasses Brown Bread Rolls are soft and tender. Molasses and a bit of honey give this easy brown bread recipe a mild sweetness. Topped with our special butter makes them unforgettable.

Provided by Hostess At Heart

Categories     Bread

Time 3h7m

Number Of Ingredients 14

4 tsps active dry yeast
1 cup warm water (110 degrees F)
1 egg (room temperature)
1/4 cup honey
3 tbsp molasses
2 tbsp cocoa (I used dutch processed)
1 tsp salt
1/4 cup brown sugar
1½ cups all-purpose flour (plus ½ if needed)
1¾ cups whole wheat flour
Cornmeal (optional)
8 tbsp salted butter (1 stick)
1/4 cup brown sugar (light or dark)
1 tbsp honey

Steps:

  • Combine warm water and yeast in the bowl of a stand mixer and let sit for 10 minutes.
  • Add the egg, honey, molasses, whole wheat flour, cocoa, brown sugar, salt, to the yeast mixture. Mix together using the paddle attachment until combined.
  • Change the beater to the dough hook. Add one cup of the all-purpose flour and mix on low until combined. Gradually add another ½ to ¾ cup of all-purpose flour until dough starts to ball and leaves the sides of the bowl. Beat on low for 7 minutes, adding additional flour if necessary.
  • Turn dough out onto a lightly floured surface and knead until tight and smooth, 4 to 5 times. Place the dough in a large lightly oiled bowl, turning once to oil both sides of the dough ball. Cover the dough and allow to rise until doubled in size, 90 minutes.
  • Punch down dough and form 16 rolls. Place in a greased 9X13 inch pan and allow to rise again for 1 hour.
  • Preheat oven to 350 degrees F.
  • Brush with melted butter and sprinkle with cornflour or oats (optional)
  • Bake for 22 minutes.
  • Add the stick of butter to the bowl of an electric mixer and mix until the butter is light and fluffy.
  • Add the brown sugar and honey to the butter. Continue beating until smooth.

Nutrition Facts : Calories 163 kcal, Carbohydrate 35 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 155 mg, Fiber 3 g, Sugar 11 g, TransFat 1 g, ServingSize 1 serving

HONEY MOLASSES SWEETBREAD



HONEY MOLASSES SWEETBREAD image

Categories     Bread     Bake     Lunch

Yield 1 loaf

Number Of Ingredients 8

1 c milk
1/2 c honey
1/2 c molasses
2 eggs
1/4 c butter, softened
2 1/2 c whole wheat flower
1 TBSP baking powder
1 tsp salt

Steps:

  • Cook milk, honey, and molasses on low heat until blended..cool slightly Beat together eggs and butter, then add to milk mixture. Sift together dry ingredients and beat into the wet mixture Pour into a greased loaf tin and bake at 350 F for one hour

YANKEE OATMEAL-MOLASSES BREAD



Yankee Oatmeal-Molasses Bread image

Categories     Bread     Mixer     Breakfast     Brunch     Side     Bake     Thanksgiving     Kid-Friendly     Oat     Fall     Molasses     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 loaf

Number Of Ingredients 10

1/2 cup packed old-fashioned oats
3/4 cup boiling water
1 cup warm water (105°F to 115°F)
1 envelope dry yeast
6 tablespoons lightly unsulfured molasses
2 tablespoons (1/4 stick) butter, room temperature
1 1/4 teaspoons salt
4 1/2 cups (about) unbleached all purpose flour
1 tablespoon melted butter mixed with 1 teaspoon light unsulfured molasses (glaze)
1 tablespoon old-fashioned oats

Steps:

  • Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft).
  • Pour 1 cup warm water into 2-cup glass measuring cup. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl. Mix in yeast mixture. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes. Form dough into ball. Butter large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
  • Position rack in center of oven and preheat to 400°F. Butter 9x5-inch loaf pan. Punch down dough; turn out into floured surface and knead 3 minutes. Form into 8-inch-long loaf. Transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes.
  • Bake bread 10 minutes; reduce temperature to 350°F. Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon oats over. Bake until bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer. Transfer to rack; cool in pan 10 minutes. Turn out brad onto rack; cool completely. (Can be made 2 weeks ahead. Wrap tightly in foil and freeze. If desired, reheat wrapped bread in 350°F oven about 15 minutes.

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