Our Cookbook Blog

Our Cookbook ~ What We Cook, is a compilation of every recipe we (Janice and Carissa) cook - recipes from our cookbook collections, our recipe boxes, and our heads! We set up this blog for friends and family who have our cookbook to let them see pictures we post of the recipes in the book, and also for us to note any corrections, revisions, or additions to What We Cook. We encourage people who are cooking our recipes to let us know how the recipes turn out and any suggestions they might want to make.

In addition, we will be sharing some of our new recipes (along with pictures) that are not in our cookbook. We hope you will help us out and test recipes and give us your comments.

Saturday, November 20, 2010

Dark Molasses Bread ~ page 278

Carissa just made this bread today--I made the recipe a couple weeks ago, and mis-measured my water, so even though my bread worked and tasted great, it looked different than it was supposed to. But that is the nice thing about yeast breads--they are very forgiving, which is why no one should be afraid to make bread. Here is what my bread from the same recipe looked like...

The unusual thing about this bread is the pureed raisins. This raisin juice helps give a rich sweetness to the bread and also keeps it moist. The recipe says to add 2 cups water to the raisin, oil, molasses, and brown sugar mixture...
but I like to wait till the raisins are pureed before I add the water--it seems less messy.
Her is the mixture with the water added. Carissa did not do this, but when I told her how I mixed it, she agreed that this is a good tip.
Carissa's bread had a few raisins showing, that had not pureed completely. But like I said, homemade bread is very forgiving, and it really does not matter how it looks, it still always tastes great!
I ate supper at Carissa's house tonight, and Evelyn gave the bread a thumbs up (she learned that from her big sister!) ~Janice

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