smells good gloom as always so this is Newfoundland molasses bread okay what
why Newfoundland why not why not okay so we've been
making malt bread I'm playing with my bread yes
and in my research to find a really good malt bread recipe I kept stumbling
across this would come up in the Newfoundland molasses newfoundland
molasses raised in Newfoundland molasses spiced loaf it smells amazing and the
ingredients make it a very close cousin to the malt bread okay which is why it
smells the same has that that same really earthy tone which is a bit more
molasses um way more relaxed okay way more molasses and no malt and Oh
malt okay and a much nicer dough to play with here's how I made it so in a small
pot over very low heat I put in water and milk fire
and the molasses and I just warmed that up to melt the butter and dissolve the
molasses into the liquid you don't want to get it too warm you don't want to get
it hot you don't even want to bring it up to body temperature take that off the
heat and then I mix together the dry ingredients and that's flour salt and a
little bit of cinnamon and yeast give that a stir put it on the stand mixer
turn the stand mixer on and then slowly pour in your liquid and if you're unsure
the temperature of your liquid test it and it should be in the low 90s or
cooler and allow the mixer to sort of pull in the flour a little bit at a time
a little bit at a time then I put in one egg vanilla
and once that had sort of come together I put in the raisins and then I needed
that for five or six minutes pulled it up put it onto the bench and it was a
really nice dough this was a nice and elastic easy to play with dope
put it into a bowl covered it and let it rise to double once it it doubled I cut
it into six pieces
and then shaped and put three pieces into each of the baking dishes
cover that loosely with with plastic wrap and left that to rise and again
just like the malt bread you only want it to rise to the top of the baking dish
once that it happened into the oven and bake all right in that case sounds good
gun dive in well it seemed like a pretty big piece okay oh it smells really nice
it's got good texture or it looks like it has good texture it's not as sweet as
I thought it was gonna be I know said the lot of molasses I was expecting you
know that that yeah you would expect it to be a lot sweeter but it has a nice
dark earthy flavor from the molasses and depending on what type of molasses you
use you would change the flavor completely right if you used a fancy
molasses that would have a much lighter flavor
have you used blackstrap molasses it would be very sort of dark and earthy
huh Oh cakes done there's a cake hook it to the cake in a little bit so I'm
curious because you put three pieces in I want to just kind of grab it and rip
and maybe that work third off like I just want to say oh and there's your
third and there you go and your kind of and so you know every recipe label every
recipe that I found for this broke it into thirds just this way so I assume
that that's the way they do it on the rock we do it the same here why not um I
like this I do like this this would be great again toasted with a little bit of
butter on it oh and I keep thinking I want to make it jigs dinner okay and I
think if I could do it if you're gonna have a new fellahin jigs dinner I feel
like a Newfoundland molasses bread has to be on the table if you're from
Newfoundland let us know in the comments that idea angle give us some hints on
the jig's dinner this work we're doing some research but you know we're not
sure we're from that middle part of Canada we don't know for sure but Oh
leave us some notes I really like this I think that this is a good starting point
for me to add malt ah yes because you've got a much looking yeah so I think I'm
gonna I think I'm gonna take that malt bread as much as it was it was good I'm
gonna push that aside and I'm gonna see what adding malt to this starting point
what it brings to the table that case okay really great bread give it a try