Whole Wheat-Molasses Bread - Cooking Club of America

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Whole Wheat-Molasses Bread
Bread
By: Cooking Club of America

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Member Dorothy Soderlund comes from a family of culinary entrepreneurs. “My great-grandmother made goat cheese in Norway and sold it,” she says. “And my father created his own recipe for ice cream and started a business selling it.” Dorothy continues the cooking tradition by making all her own bread, such as this recipe. For a variation, she recommends adding cranberries. If you prefer a softer crust, butter the tops of the loaves when you remove them from the oven. 1/2 cup warm water (110°F. to 115°F.) 1 tablespoon active dry yeast 1 tablespoon sugar 2 cups whole milk 1/2 cup packed brown sugar 1 tablespoon salt 3 1/2 to 4 cups all-purpose flour, divided 1 egg, beaten 1/4 cup molasses 1/4 cup canola oil 2 cups whole wheat flour 1 cup rye flour 1. Place water, yeast and sugar in small bowl; let stand until yeast is foamy. 2. Meanwhile, pour milk into medium saucepan; heat over medium heat until bubbles appear around edge. Remove from heat; stir in brown sugar and salt until sugar is melted. Cool to 110°F. to 115°F. Stir in yeast mixture and 1 cup of the all-purpose flour until well-combined. Stir in egg, molasses and oil until well-combined. Add whole wheat flour and rye flour; mix well. Slowly stir in 2 1/2 cups all-purpose flour until soft dough forms, adding additional flour if necessary. (Dough will be sticky.) 3. Knead 10 minutes or until smooth and elastic. Place in large greased bowl; turn dough to grease all sides. Cover. Let rise in warm place until double in size, about 2 hours. Punch dough down; let rise until almost double in size, about 45 minutes. Punch dough down. Shape into 3 loaves; place in 3 (8 1/2x4 1/2-inch) loaf pans. Let rise 45 minutes or until almost double in size. 4. Heat oven to 350°F. Bake 25 to 30 minutes or until bottom of loaf sounds hollow when tapped and internal temperature reaches at least 190°F. 3 (18-slice) loaves PER SLICE: 80 calories, 1.5 g total fat (.5 g saturated fat), 2 g protein, 14.5 g carbohydrate, 5 mg cholesterol, 135 mg sodium, 1 g fiber

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Cooking Question and Answer

What is clarified butter? How do you make it?

Clarified butter is pure butterfat from which the milk solids and water have been removed. It has a higher smoking point than whole butter, which means it can be used for sautéing without burning. Following are two methods of clarifying butter, depending on how you'll be using it.

Method 1 -- This clarified butter is good to use for sautéing. Melt at least 1/2 cup butter in a small, heavy saucepan over medium heat. When melted, skim off the white foam. Let the butter simmer; continue to skim off the foam until the butter no longer produces any foamy residue. After about 5 minutes, the butterfat should be clear, and the grainy residue at the bottom of the pan will be lightly browned. Remove the pan from the heat and pour off the clear butterfat, leaving the browned bits behind in the pan.

Method 2 -- This clarified butter is not simmered like the one above; use it for sauces, such as Hollandaise or a dipping sauce for lobster. Melt at least 1/2 cup butter in a small, heavy saucepan over medium heat. When melted, remove the pan from the heat and skim off the white foam. Let the white, milky liquid settle to the bottom of the pan, then ladle off the clear butterfat. Discard the milky residue.

Cool and refrigerate the clarified butter in a tightly sealed glass jar, which prevents the absorption of odors. If all the milk solids have been removed from the butter, it will stay fresh for several months.

Equipment Library

Loaf Pans

Come in varying sizes including mini-loaf size. Nonstick is best. use for breads, coffeecakes and pâtés.