Wednesday, November 08, 2006

Molasses bread

1 c very warm water (110 degrees)
1/4 c molasses
2 tsp yeast
1 egg
1/6 c oil
1 tsp salt
1/2 cup cooked bulgur
1/4 cup wheat germ (optional)
3-4 cups flour

Dissolve molasses in warm water. Sprinkle in yeast. Stir once, then wait 5-10 minutes until yeast begins "exploding" into foamy bubbles on the surface. Add eggs, whisking well. Add oil and salt, whisking again. Stir in 2 cups flour, wheat germ, and bulgar.

Turn dough out onto floured surface. Knead dough for 8-10 minutes, adding flour as needed to keep from sticking too much. The dough will become smooth and elastic, without "rips" in the surface.

Place the dough in a greased bowl, turning to coat. Cover lightly with plastic wrap. Let dough rise in a warm, draft-free place until it holds finger indentions when you poke it, probably about 45 minutes.

Punch bread down with your fist. Shape into a loaf and place in loaf pan. Cover with plastic wrap and let rise until one inch above pan.

Remove plastic wrap and place in oven. Turn it to 350 degrees. Bake until crust is brown and it sounds hollow when you tap on it.

Brush top with milk to make a nice crust. Remove from pan and let cool before slicing...if you can wait!

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