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Submitted by pcasebere on May 14, 2009 - 3:11pm Need help: Molasses Bread
Should I increase the yeast content? What do you all think? What variations do y'all (or you all) foresee?
Molasses Bread
1 cup whole milk
1/3 cup molasses 1/2 teaspoon active yeast
3/4 cup all-purpose flour
3/4 cup rye flour
3/4 cup whole wheat flour
3/4 cup rolled oats
1/4 teaspoon salt
Scald milk, and cool rapidly to "blood warm." Once cooled, mix milk, molasses, and yeast; do some dishes, and allow to air dry. Slowly add flours, oats, and salt to liquid mixture. Cover bowl with plastic, and allow contents to sit for some hours. Spoon into oiled muffin pan, and/or shape as 1/2-inch thick round. Bake at 400 degrees F.
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If it's active dry
yeast you're using, and not the instant, I would definitely increase it, possibly up to a full 2 tsps.
Molasses Bread
I would increase the yeast at LEAST a tsp to total of 1 1/2 to 2 tsp of yeast. The flours you are using are pretty dense so you will need more. I totally agree with PaddyL! Good Luck! Let me know how it turns out! Sounds like an excellent recipe!!