I have a quick 1hr bread recipe I use once in a while. It's not the tastiest bread but when it doesn't need to be the star of the show and you've just just come in from a 27 freezing cold bike ride and need something in a hurry to go with the game stew you have ready, it's a winner :)
Tonight I added some blackstrap molasses for flavour, about 1/3 of a cup. I used the upper end measure of the flour and the dough was sticky and had to be kept on the move. The bread was lovely but the crust stayed soft even though I sprayed it and the oven and put a dish of boiling water in the bottom. I wondered whether this was the molasses? Also it could have taken more molasses. If I upped the molasses would I need to add a little more flour to counteract it or would that throw the balance out? Am a new baker and have only just started to experiment with adding extras.
This is the quick recipe I use as a base.