The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Molasses

  • Pin It
Azazello's picture

Molasses

August 19, 2011 - 2:33pm -- Azazello
Forums: 

Hey there

I want to make Peter Reinhart's Anadama bread.

I'm in the UK and wondered if anyone knows what the equivalent of Golden Molasses would be - I'm thinking of Golden Syrup would be a close analogue. Can anyone confirm please?

Thanks in advance

 

teketeke's picture
teketeke

 My husband had been diagnosed with hypoglycemia. The worsest thing is that he has been suffering from panic attack  since he pasted out at the work 3 years ago. I was too silly that I hadn't tried to use 100% whole wheat flour on my recipe. ( My old recipe was 54%(Actually 54.5%)whole wheat bread)  And yet he likes 55% whole wheat bread more than than 85% or 100%.


 


So, this is My 100% whole wheat bread and 85% whole wheat bread and  55% whole wheat bread recipe


(23cm x 10.5cm x 10.5cm) 100% -13cm height and 85% -13-14cm height and 55%- 13-14cm height after baking. 


Note: When you proof the dough too much  before baking, You will have really tall bread, but the top part will be really light.


 







 


    写真 This is 55% whole wheat bread


*Yeast

5.3g

*Warm water  ( 40 or 100F)

180g

*Honey

24g

*Molasses

18g

*2 Egg yolk (L )  +Heavy whipping cream =

To warm up :10seconds in a microwave using normal mode.

80g

*Whole wheat flour for 100% or All purpose flour or bread flour for 85%

#All purpose flour for 55%

*100g

#200g

*Whole wheat flour for 100% and 85%

#whole wheat flour for 55%

*340g

#240g

Salt

8g

Butter

To soften :20 seconds in a microwave using defrost mode. 

18g

Melted butter for brushing after baking

 

#I always use all purpose flour. 

1.  Put * ingredients in order except *the flour in a big bowl and mix. Add *the flour and mix. Set aside.

2.手順2の写真  LEFT: Put whole wheat flour and salt in a midium bowl. Right: set the butter in a small bowl. Top: No.1.

3. 手順3の写真 Put the flour and salt mixture in the food processor and hit pulse 5.6 times until combine.

4. 手順4の写真Add *dough mixture and the butter run until combine about 40 seconds or so.

5. 手順5の写真Take the dough out from the food processor, and clean *dough mixture bowl. Put the dough back in the food processor and run until combine.

6.手順6の写真Time to knead by hand for 15 minutes.  Push it down and stretch and fold and repeat over and over. This is very important to get strong gluten development.

7.手順7の写真Put some shortening on a large bowl, and place the dough in. Proof at 28℃ or 32F  for 50 minutes or until the loaf double in size.

8.Punch down to degas gently,Turn the dough onto a counter and divide in 2 and shape. ( It is much better to have beautiful loaf when you measure it) rest for 20 minutes.]

9. Shape : Both oval's height should be around 20cm. * pinch very well!

.手順9の写真

手順2の写真: Japanese bakery way

手順1の写真: My way: to have taller loaf.  Rolling on the second process. Take a look below.

手順10の写真

 

 

10. Place each of the dough in a loaf pan like the picture below.( It will rise equally)

手順9の写真

11.Pace the dough have equal space in the pan.

手順10の写真: Japanese bakery way ( This picture is white sandwich bread version →http://www.thefreshloaf.com/node/19174/54-whole-wheat-sandwich-bread)

手順12の写真 :My way

12. Proof at 38℃ or 100F  until the dough rises up a little over  the top of the pan. ( around 1.2 hours for 100% whole wheat bread and 1hour for 85% whole wheat bread) * The time is vary depends on the temprature.

 

13.Preheat the oven to 200℃ or 400F.  Decrease 180℃ or 350F and bake for 30 minutes.

手順14の写真

14.Drop the pan with the loaf onto a ground about 15cm height to give the dough shock, and remove it immediately from the pan and cool on a rack for at least 1 hour or so, before slicing or serving. ( * Optional: Brush melted butter on the surface.)

100% whole wheat bread

85% whole wheat bread

laughlinl's picture

I need help reproducing a bread recipe

April 15, 2010 - 3:10pm -- laughlinl
Forums: 

Hi All,


 


I am on a quest. 


When I was a kid, a visit to Nana's house meant Honey Health Bread from Hanely's Bakery in West Roxbury, MA.  Hanley's has since closed and I'm trying to replicate the bread.


I'm happy to tinker and fuss (and eat my mistakes), but I could use some help from your collective wisdom.

glenmarshall's picture
glenmarshall

This being the second time I've baked bread, I decided to try my childhood favorite.

Anadama Bread

Anadama Bread (from www.anadamabread.com)

Ingredients

½ c. coarse cornmeal
2 T. butter
2 c. boiling water
1 tsp. salt
½ c. unsulphured blackstrap molasses
1 pkg. dried yeast
5 c. unbleached flour

Making it

  1. Stir the cornmeal slowly in water the boiling water and let steam over a double boiler for a minimum of one hour. You can make it up and let it sit overnight.

  2. Add the butter, molasses, and salt.

  3. Cool a bit. When lukewarm, add the yeast dissolved in warm water.

  4. Add enough flour to make a stiff bread dough.

  5. Knead for 10 minutes

  6. Turn into a greased bowl covered with a damp cloth and let sit for 1 - 1½ hours until double in bulk.

  7. Shape 2 loaves and place in 2 greased medium bread pans; let rise until double in bulk.

  8. Bake in hot 400 degree oven for 1 hour. Note: I baked it @400 for 30 minutes and then 350 for another 20.  

 

Subscribe to RSS - Molasses