molasses in bread for its hygroscopic nature
I've seen molasses in breads but I've not seen it used to hold moisture.
I was watching Alton Brown's episode on shoe fly pie and he went into the chemistry of Molasses and how the fructose is so powerful that it can draw moisture from the air.
OK, I thought, I wonder it it can help bread resist staling the way a pregelatinized addition does.
Ever tried it? Got an idea of what percentage might do the trick? The pie wants a whole cup of the stuff.