Giorgio M. Vacca - Homemade Molasses Bread and Muffins: a Cookbook: Lovely and healthy recipes, especially for beginners..!

A few words to introduce myself Hello everyone, Im an Italian guy who lives in Rome Im so in love with molasses recipes that Ive finally thought to write a cookbook about my passion Thanks for your time and I hope youll enjoy my book..! TABLE OF CONTENTS Molasses Sticky Buns ...................................................... 2 Molasses Cornbread .................................................... 3 Swedish Yeast Bread ....................................................... 3 Hot Cross Buns ................................................................. 4 No Knead Brown Bread ...................................................... 5 Refrigerator Whole Wheat Rolls ...................................... 5 Coffee Ring ....................................................................... 6 Decadent Banana Loaf ........................................................... 6 Irish Soda Bread with Molasses ............................................. 7 Whole Wheat Molasses Zucchini Bread ................................ 8 Whole Wheat Quick Bread ............................ 9 Orange Muffins .............................................................. 9 Wild Blueberry Muffins ................................................ 10 Ginger Muffins 1st version ................................................. 10 Ginger Muffins 2nd version ............................................... 11 Bran Muffins .................................................................. 11 Low Calorie Bran Muffins ........................................... 12 Molasses Ginger Muffins .............................................. 12 Blueberry Wheat Germ Muffins ................................. 13 Molasses Sticky Buns - Yield: 16 buns THE INGREDIENTS YOU NEED: - 2 loaves (16 ounces each) frozen bread dough, thawed - 1/3 cup butter, softened - Molasses Sauce - 1 cup packed brown sugar - cup butter, cubed - cup sugar - 1 tsp ground cinnamon - 1/3 cup Fancy Molasses - 3 Tbsp water Roll out each loaf of bread dough into a 10 square. 13 Molasses Sticky Buns - Yield: 16 buns THE INGREDIENTS YOU NEED: - 2 loaves (16 ounces each) frozen bread dough, thawed - 1/3 cup butter, softened - Molasses Sauce - 1 cup packed brown sugar - cup butter, cubed - cup sugar - 1 tsp ground cinnamon - 1/3 cup Fancy Molasses - 3 Tbsp water Roll out each loaf of bread dough into a 10 square.

Spread with 1/3 cup butter to within inch of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style; pinch seams to seal. Cut each roll into eight slices. For sauce, in a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into a greased 13 x 9 baking dish.

Place rolls, cut side down, in molasses sauce. Cover and let rise in a warm place until doubled in size, about 30 minutes. Bake at 350F for 30-35 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm Molasses Cornbread THE INGREDIENTS YOU NEED: - 1 cups cold water - 3 tsp salt - 1 cup cornmeal (coarse grind) - cup Fancy Molasses - 1 cup cold whole milk - 1 Tbsp instant dry yeast - 4 cups all-purpose flour - olive oil, for brushing dough - butter, for greasing pans First, you have to bring salt and cold water to boil in small pan on medium-high heat. Then, whisk in cornmeal a bit at a time.

After reducing hit to low, cook for 1 minute: you should stir constantly, until consistency of thick mush. Stir when cooled to room temperature. Put cornmeal mixture, milk and molasses in bowl of stand mixer equipped with dough hook. Sprinkle in yeast. On medium speed, blend in flour 1 cup at a time. You may need to add more flour or less depending on the humidity.

Mix until dough is smooth and supple. The dough should come away from the sides of the bowl but stick to the bottom. Turn onto floured work surface and knead three or four times. Place in large, greased bowl and cover with kitchen towel. Leave in warm place till doubled in volume, about 2 hours. Butter 2 loaf pans (9 x 5).

Divide dough in half and pat into 2 loaves. Place in pans and cover with kitchen towel. Let sit 45 minutes or until doubled in size. Brush tops lightly with oil. Bake in preheated 425F oven for 10 minutes. Reduce heat to 350F and bake 20 to 25 minutes more, or until lightly browned.

Cool on wire rack for 5 minutes, then turn out of pans. Cool to room temperature before slicing. Swedish Yeast Bread THE INGREDIENTS YOU NEED: - 2 cups sour milk - 2 pkg. yeast - cup Fancy Molasses - cup lukewarm water - 2 cups sifted flour - 4 cups unsifted rye or whole wheat flour - 3 tsp salt - 4 tsp caraway seed (optional) Heat sour milk. Cool to lukewarm and add to yeast which has been softened in lukewarm water. Add molasses.

Mix dry ingredients and add to the wet ingredients. Mix well. Cover and let rise 10 minutes. Knead 8-10 mins. Place in a greased bowl. Cover and let rise in a warm place until double in bulk.

Knead dough lightly, then let rise for 10 mins. Make 2 loaves, place in greased pans. Let rise in a warm place until double in bulk. Bake at 375F for 30 minutes. Hot Cross Buns THE INGREDIENTS YOU NEED: - cup milk - 1 tsp sugar - cup Fancy Molasses - 1 pkg. dry yeast (1 Tbsp) - 1 egg, beaten - 2 Tbsp soft butter - 2 to 2 cups flour - 1 tsp salt - 1 tsp cinnamon - tsp nutmeg - cup currants - cup raisins Heat milk to lukewarm in a saucepan.

Remove to a large bowl, stir in sugar and sprinkle over yeast. Let sit for 5 min. Stir in butter, egg and molasses. Add salt, spices and about 1 3/4 cups of the flour. Stir to combine. Scrape dough onto a lightly floured surface and knead in the remaining flour (no need to use it all).

Place in a greased bowl, turn to coat, cover and let rise until double (1-1.5 hours). Punch down and let rest for 5 minutes. Knead in currants and raisins. Divide dough into 9 balls. Place about 2 apart on parchment lined baking sheet. Cover and let rise until double (about 45 min.).

Just before baking cut a cross in the top of each bun (optional). Bake at 375F about 15 min. or until brown. When cooled, pipe a cross on each bun with a basic white icing. No Knead Brown Bread THE INGREDIENTS YOU NEED: - 2 cups boiling water - 2 Tbsp butter - 2 tsp salt - 1 cup rolled oats - 2 Tbsp dry yeast - 2 tsp sugar 2/3 cup Fancy Molasses - 6 cups flour In a large bowl combine butter, salt and rolled oats. Pour the 2 cups of boiling water over the rolled oats mixture.

Cool to lukewarm. In a small bowl combine the 1 cup warm water and sugar. Stir in yeast then add to the cooled oat mixture. Mix in molasses. Gradually add flour. (You may need to turn the dough out onto the counter to incorporate the final cup or two of flour.) Divide dough in half, shape into loaves and place in two greased loaf pans.

Cover with a clean dishtowel and let rise until doubled in bulk (about 1.5 hours, but really depends on how warm your kitchen is). Bake at 350 F for 45 minutes to an hour, until loaves sound hollow when tapped. Remove from pans to cool. Oatmeal Bread - Makes 2 Loaves - THE INGREDIENTS YOU NEED: - 2 tsp sugar - 1 cup lukewarm water - 2 pkg. yeast - 2 cups rolled oats - 3 cups boiling water - 2/3 cup Fancy Molasses - 4 tsp salt - cup melted butter - 7 cups flour Mix sugar, water and yeast, let stand 10 minutes. Cool. Cool.

Add molasses, salt, butter and yeast to cooled oats. Blend. Gradually mix in flour, knead until smooth. Place in a greased bowl, cover, and allow to stand in a warm place until double in bulk. Knead lightly and place into two greased loaf pans. Cover, let stand in warm place until double in bulk.

Bake at 350F for 40 minutes. Refrigerator Whole Wheat Rolls THE INGREDIENTS YOU NEED: - 1 cups milk - 2 pkg. yeast - cup lukewarm water - cup Fancy Molasses - 2 eggs - 3 cups sifted flour - 3 cups unsifted whole wheat flour - 3 tsp salt - cup butter, melted Scald milk and allow to cool to lukewarm. Add to yeast which has been softened in lukewarm water. Mix in molasses and eggs. Add 4 cups of mixed dry ingredients and beat until smooth and elastic.